David Bouley, New York City chef known for his idiosyncratic approach to fine dining, dies at 70
ABC News
David Bouley, the award-winning chef whose idiosyncratic haute cuisine and crusty breads pleased critics and the public during a career chasing deliciousness, has died
NEW YORK -- David Bouley, the award-winning and frenetic chef whose idiosyncratic haute cuisine and crusty breads pleased critics and the public during a career chasing sleek deliciousness, has died. He was 70.
Bouley died of a heart attack Monday at his home in Kent, Connecticut, according to Lisa Queen, his literary agent.
Along with Daniel Boulud, Alain Ducasse and Jean-Georges Vongerichten, Bouley was part of a culinary vanguard in the 1980s that created the New American style and turned fine dining into an expressive art form, leading to the rise of rock star chefs.
“Cravings are for flavor. Intellectual cooking is a blast but what people want without thinking comes from the physical sensation of flavor,” he told Wine Spectator in 2012.
His dishes included serving raw yellowfin on a ring-molded mound of baby fennel, nestled in an emulsion decorated with dozens of dots of various herb oils. He served pineapple and artichokes with skate and added peppermint to lobster consommé. One of his signature dishes was a mushroom flan with cru Beaujolais.
