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  On the 25th anniversary of chef Daniel Boulud's foray into the New York City food scene he has a lot on his plate. The Lyon, France, native is juggling award-winning restaurants in New York, Palm Beach, and Las Vegas, which combined have garnered more awards than the U.S. has states. He is behind his own line of caviar, smoked salmon, and wine, and is about to launch a new wine bar in the Big Apple. Also an accomplished author and board member of New York City's Citymeals-on-Wheels foundation, he is again pulling out his pots and pans this March for the fund-raising feast that helps get food to the elderly. Still, one of the world's most talented chefs has time to share some tidbits about his personal preferences with Glam—and they are some tasty ones at that! —Erika Lenkert
What's always in your refrigerator?
Organic plain yogurt and Cuvée Daniel champagne. We tasted dozens of champagnes before coming up with the perfect blend. Now that’s what I call hard work.
Food aversion?
Bananas.
Favorite olive oil?
Armando Manni, from the area north
of Rome.
Fast table-decor tip you use when entertaining at home?
A bouquet of fresh herbs or herb plants. Rosemary would be my favorite. You can break a sprig off and put it in your champagne.
Great CD for dinner ambiance?
Brazilian jazz in general.
What recipe do you tend to rely on for last-minute guests?
I often end up cooking spontaneously at the end of a late night out on the town. My signature for these impromptu meals is scrambled eggs, with caviar, whenever possible.
What traits do you look for in a dining companion?
Charm, humor, enthusiasm, appetite.
Secret to being a good host?
If you are doing the cooking yourself, find a way to involve your guests rather than locking yourself away in the kitchen all alone. Best of all, choose dishes that you make ahead. Also, as important as the food may be, the guest list and seating are just as vital.
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