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From the time he arrived in America in the 1980s, Daniel Boulud has served up some of the most remarkable French cuisine in Manhattan, ranging in style from the opulent plates of Le Cirque to the simply refined dishes at his restaurant, Daniel. First exposed to the restaurant world in his grandfather's Café Boulud in Lyon, a youthful Daniel enthusiastically charged into France's finest kitchens to work under renowned chefs such as Georges Blanc, Michel Guérard, and Roger Vergé. When he was ready to move overseas, America embraced his culinary talent at Polo Restaurant, Le Régence, and Le Cirque, where the kitchen received two separate four-star reviews from The New York Times during his tenure. In 1993, Daniel opened his first restaurant, Daniel, in Manhattan, where he continues to recreate the simple, fresh, and seasonal food of his roots. Now with a strong culinary following, he recently opened Café Boulud, where his menu touts sumptuous dishes from his classical culinary beginnings. Join Daniel Boulud in his segment of IN JULIA'S KITCHEN WITH MASTER CHEFS, as he prepares Chilled Green Pea Soup and Roasted Veal Chops and Sweetbreads.
 Roasted Veal Chops and Sweetbreads, Part 1
Roasted Veal Chops and Sweetbreads, Part 2
Chilled Green Pea Soup with Rosemary
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