Name: Remembering Chef David Bouley | Letterman
Uploaded: 2024-02-14T13:00:08.000Z
Description: Watch the stand-up comedy video 'Remembering Chef David Bouley | Letterman' from Letterman on Comedy Buff. Published 2024-02-14. Transcript available.

Watch the stand-up comedy video 'Remembering Chef David Bouley | Letterman' from Letterman on Comedy Buff. Published 2024-02-14. Transcript available.

There are over 17,000 eating establishments in New York City, and this
gentleman's has been ranked number one.
From four-star restaurant Boulay, ladies and gentlemen, here is MasterChef
David Boulay.
Oh, David!
Well, we couldn't be happier to have you on the program tonight,
and I understand you did something very, very special for me, and I couldn't
thank you enough for it.
Oh, it's my pleasure.
I got up this morning, and I had a hunger.
The hunger, you know, when that hunger is on you like a fever.
And I said to myself, I can't wait to get to work because David Boulay will be
there,
and we're going to have something grand to eat.
And when I came to work, I found that you had prepared your signature dessert,
the chocolate souffle.
And I was wildly ecstatic, but I wanted something else.
I know.
And so at the last minute, at the last minute, after doing a great deal of
preparation,
you changed it, but I understand we also have the souffle.
Yes, we do.
Thank you very much.
What are we going to make here?
Okay.
We're going to make salmon.
Yes.
I love salmon.
Maine salmon.
From Maine?
Yes.
Is this Atlantic salmon?
Yes, exactly.
Oh, okay.
The best.
All right.
And we're going to serve it in tomato water.
Tomato water?
What is tomato water exactly?
It's just the water from tomato that we're going to make.
Is that anything like tomato juice?
No.
It's a whole different deal.
Yes, exactly.
It's pure.
Uh-huh.
Okay.
So I'm going to ask you to cut this salmon.
I'll be happy to.
How would you like it cut?
I'm going to show you.
I'm going to do that quickly here.
About an inch thick?
Sure.
Okay.
Paul?
I think music.
That's nothing like that beverage music, is it?
Completely different, all right?
How many of these do you want?
Just one.
Huh?
Okay.
So now this is your brush.
Oh, thank you so much.
I have mine.
I'm going to put all the basil.
I guess this must be for beginners.
Basil?
Yes.
A little basil on this thing.
Yeah.
Thank you.
Suddenly I'm Minnie Mouse.
Thank you very much.
You know what's good?
Have you ever tried that cheese whiz?
Yeah.
You want it on your table?
Very good.
That's pretty good, honey.
Boy, that basil stuff already smells great.
Okay, now we're going to fold it together like this.
Fold it together like that?
Oh, in kind of the natural bent of things there, though.
Yeah, all right?
Okay.
Now we're going to put a toothpick through here to keep it together.
Let me ask you a question.
While you're doing this.
If a person watching the program came to New York and wanted to eat in your
restaurant,
could they call up the day of and go right in there?
Would they be able to get a reservation like for tonight, today?
I wish they could, but weekends are about three months.
And during the week, it's about six to eight weeks.
Six to eight weeks during the week.
And weekends are three months?
Yes.
Wow.
Well, that's good news for you, isn't it?
Yes.
I'm very happy about that.
And is it a terribly expensive restaurant?
No, I'd say it's very reasonable, actually.
Two people with wine and a couple of shooters at the bar.
What can they get?
Oh, what did you just do?
What was that?
Boy, that stuff smells good.
Order that when you go in there, whatever that is.
Almond oil.
Almond oil?
You just heat up?
And can you get that as a side order?
Oh, yes, we have it.
You can have this at the bar as well.
Okay, so two people, a little wine, and what's it going to set them back?
I would say about $80 a person.
$80 a person?
Without the tip.
Hey, it's New York City, lady.
Don't be...
And the gratuity would be, what are you talking about?
Depends on how good the service is.
15, 20%?
Yes.
Yeah, okay.
All right, good.
That's not so bad.
I'm looking forward to coming to the restaurant if I live that long.
Two minutes.
We're going to put the sesame on the salmon.
All right.
Like this.
On the salmon.
We're going to put it inside the...
It's beautiful already.
It's a lovely dish.
Should I do the same?
Yes.
All right.
I need a toothpick.
Oh, okay.
Thank you very much.
One side only?
Yes, just one side.
There.
That's beautiful.
Beautiful.
Okay.
You're very fast.
Thank you.
Okay.
So, now we're going to make the tomato water.
I'm mighty hungry.
As this is cooking, we're going to make the tomato water.
All right.
The tomato water.
Now, explain again what exactly that is.
I've never heard of tomato water.
Well, what it is exactly is just the water of the tomato.
And it's exactly white.
It's just clear.
But it comes out of the inside of the tomato?
Yes.
I see.
And then...
But how is that different than the juice of the tomato?
Tomato juice is the pulp included.
Oh, I see.
So, I'm going to show you now.
I'm going to blend the tomatoes.
Mm-hmm.
A little bit of salt.
We have half a minute here.
I don't know exactly what we're doing.
Okay.
So, this goes in the cheesecloth.
Mm-hmm.
What's the little teepee deal here?
Oh, you're going to see here.
And then it's just letting the tomato water run out.
Oh, oh, oh, oh, oh, there.
So, you're actually separating the juice from the pulp, and that's the water.
That's it.
Hey, there you go.
Oh, sure, yeah.
Oh, my God.
Are we about ready to taste this?
I know we've left out several important steps, but we want to get right to the
tasting.
Well, we do, because I know that you're very hungry.
Hey, Paul, come on over here and help out with the tasting.
I would love to help out.
This is David Boulay.
Paul Chazin.
David Boulay, how are you doing?
My pleasure.
We're going to have to be able to turn the salmon over there.
Sure.
Please, quickly, taste it.
We've got things going.
We're cooking like a 12-course meal here, and we're out of time.
Here, let me have some of that as well.
Very, very good!
And the tomato water.
Yes, sir, you'll be steamed, please.
You didn't get the tomato water.
Give me some of that tomato water.
Oh, there's the tomato water.
I'm going to have some of the tomato water.
All right, David.
Okay.
David, thank you very much.
It was a pleasure meeting you, and I appreciate the trouble of you being here,
but it sure gets
to the...
We'll be right back, folks.
Thank you very much.
Our next guest, fine dining establishment, Danube, was recently rated as the Zagats
survey number
one new restaurant in Danube.
How long has it been open?
A year and four months.
And it's a rated number one new restaurant.
Here is Chef David Boulay.
Am I saying your name right there?
Yes, I'm good.
Nice to see you.
Thank you.
How have you been?
Nice to see you, Dan.
Good.
Busy.
To you?
We're always in a hurry.
Let's get ready to cook, and I'll help.
I'll be your sous chef.
Is that right?
Please.
I need some help tonight.
All right, sure.
I'll be right there.
Thanks.
Let me punch in and wash my hands.
Okay, tonight we're going to make Atlantic salmon.
Oh, God, I love salmon.
With a little cetra caviar sauce.
What kind of caviar is that?
There are three kinds.
E cetra, a beluga, a savruga.
That's right.
And what do we got here?
Creme fraiche and yogurt.
What kind did you say it is?
E cetra.
You're supposed to eat it with, like, the mother of pearl.
I eat it just with a spoon, like this.
Go ahead.
There you go.
There you go.
Here.
Holy crap, that tastes like fish eggs.
Eww!
Here, Jane, watch out.
Eww!
Eww!
You missed him.
Okay, I'm going to show you how to cut the salmon.
Where'd you get that salmon?
It's from Maine.
From Maine?
Yes, sir.
Beautiful, isn't it?
It is beautiful.
Paul, have a little music while the man's cutting the salmon.
Who gave you the night off?
Today we're going to cut it.
We're going to put some basil in the middle here.
Do you have trouble getting fresh herbs in the city or not?
No, I grow them on the roof.
Really?
Is that true?
You grow them on the roof of the restaurant?
Is that legal?
Oh, I do a lot of legal things.
Okay, so you're going to cut that one.
Oh, you want me to cut it?
Absolutely.
All right, sure.
Like that?
About like that?
It's pretty good, yes.
You're hungry tonight.
This knife seems...
Ah!
Oh!
Dick!
God!
Are you faking?
Okay, now...
Yeah, I thought I did.
Oh, didn't you really?
You did?
Oh, come on.
What is this?
This one, this one.
You did a good job with that one.
Okay, so we're going to put that back over here.
I'm going to put the basil in.
Put the basil, sure.
Okay, we've got to keep moving.
Oh, I know.
We're in a terrible hurry.
How's business?
Pretty good, huh?
Very good, very good.
Yes.
What do you think all those shows on the TV like that, the Emerald Lagasse and
those guys,
and the Iron Chef and those guys, is it?
Excellent.
Huh?
Yeah.
That's good.
It's good.
Yeah, I've learned a lot from this.
Well, I've used a toothpick before.
Okay, put it over here now.
Now, we're going to put a little salt and pepper on, David.
You put the pepper on, put the salt.
Okay, here we go.
Excellent.
We're a good team.
Okay.
Okay, we're going to turn it over.
We're going to put this on top, which is orange powder.
Orange powder?
You might want to taste that, David.
It's very good.
Mm-hmm.
All right.
Okay.
Oh, that's nice, huh?
Okay.
No, no, no.
All right, now just a little?
Just a little bit, like this.
Okay.
Okay, so now we're going to put that over here.
Excellent.
A little oil.
A little oil?
And it just takes, like, no time to cook.
Is that right?
Well, it takes about six or seven minutes.
Six or seven minutes, sure.
And it's the thing I like about this, and you'll back me up with this.
It's a meal in itself, isn't it?
It is.
It's a meal in itself.
Here we go.
Watch out.
There's a lot of smoke.
All right.
There's smoke coming at the standby.
Oh, how about that?
Okay, we're going to put that in the smoker.
Wow.
How are you achieving that?
What are we burning in there?
We're burning this wood here, which is cherry, apple, and hickory.
Oh, that smells lovely.
We're going to put these herbs inside.
Some rosemary and thyme.
All right.
So we're actually, we're steaming it, smoking it?
Smoking it.
Smoking it.
Okay.
Okay.
Now, you're going to make the sauce stick.
Now it's time for the sauce.
That's right.
You're going to put a little creme fraiche.
One spoon.
All right.
You ever used any of that aerosol cheese?
Yeah, we used that.
That's good.
A little creme fraiche.
Who is the chef when you were younger and just getting into the business?
Who inspired you?
Who is the chef?
My grandmother.
Is that right?
Is that true?
Well, that's interesting.
That's good for you.
All right.
Now, a little vodka.
A little vodka.
How much do you want there?
Oh, about a shot.
Just, I don't want to...
Now, I whisk it.
Whisk?
Very good, yes.
All right.
Okay, now we're going to...
Shouldn't this go in a double broiler?
Shouldn't we have it in a double boiler or whatever?
No.
I don't want to...
Now you're going to put a big spoon of caviar in, and you're going to use this
to blend it.
All right.
Okay, good so far.
You're doing a great job.
Your skills are improved a lot.
This is lovely, isn't it?
How could this be...
How could this not be great?
No, that's good.
That's the sauce.
There's the sauce.
Okay, now we're going to cut some apples, and we're going to make some julienned
apples.
This is a pear.
This is a pear.
You slice them.
These things.
It's Chinese cleaver.
Here you go.
How do you want it sliced?
First, like this.
No, hold?
No, there, here.
That's it.
That's not too...
We're going to get you a little bit better organized with that Chinese cleaver.
What's the matter with that?
That's fine.
That's not so bad.
No.
Put that in your little recipe.
See what happens.
And they're going to cut like this thing.
Yeah, well, you know, I ain't exactly Martha Stewart, so what are you doing?
Okay, so we're going to cut that like this.
We're going to put the apple slices in here.
Oh, you wanted a julienned, then.
That's right.
You know that.
Oh, nobody told me.
For the love of God, why didn't you speak up?
That's what you're missing.
I'm ready to learn how it would work like that.
You are a beautiful man.
Is he, Paul?
Is he a beautiful man?
Is he a beautiful man?
That's so beautiful, Paul.
Come on over and taste this, Paul.
Here we go.
Oh, yeah.
Oh, yeah.
Get to get the piano player drunk.
You want some of this?
Paul, this is the real deal.
You want a little of that?
Take a little.
Oh, man.
How about that, Paul?
Oh, my God.
You're good.
Yeah, it's very good.
Oh, wow.
A little caviar.
A little caviar is probably good.
It's a thought that we got.
Yeah.
Yeah, that's good.
All right.
Is it time to taste?
Okay, well.
I think it's all right.
There we go.
And we're going to have a fork.
That's pretty good.
I'd like to have.
I'd like to have.
Let me have some of that also.
It went right down.
Oh, man.
Mm, that's real.
Isn't it good?
Yeah.
It's just delicious.
Oh, fantastic.
Fantastic.
Thank you.
David Boulay, nice to see you again.
Congratulations.
The new restaurant is Danube.

Remembering Chef David Bouley | Letterman

There are over 17,000 eating establishments in New York City, and this
gentleman's has been ranked number one.
From four-star restaurant Boulay, ladies and gentlemen, here is MasterChef
David Boulay.
Oh, David!
Well, we couldn't be happier to have you on the program tonight,
and I understand you did something very, very special for me, and I couldn't
thank you enough for it.
Oh, it's my pleasure.
I got up this morning, and I had a hunger.
The hunger, you know, when that hunger is on you like a fever.
And I said to myself, I can't wait to get to work because David Boulay will be
there,
and we're going to have something grand to eat.
And when I came to work, I found that you had prepared your signature dessert,
the chocolate souffle.
And I was wildly ecstatic, but I wanted something else.
I know.
And so at the last minute, at the last minute, after doing a great deal of
preparation,
you changed it, but I understand we also have the souffle.
Yes, we do.
Thank you very much.
What are we going to make here?
Okay.
We're going to make salmon.
Yes.
I love salmon.
Maine salmon.
From Maine?
Yes.
Is this Atlantic salmon?
Yes, exactly.
Oh, okay.
The best.
All right.
And we're going to serve it in tomato water.
Tomato water?
What is tomato water exactly?
It's just the water from tomato that we're going to make.
Is that anything like tomato juice?
No.
It's a whole different deal.
Yes, exactly.
It's pure.
Uh-huh.
Okay.
So I'm going to ask you to cut this salmon.
I'll be happy to.
How would you like it cut?
I'm going to show you.
I'm going to do that quickly here.
About an inch thick?
Sure.
Okay.
Paul?
I think music.
That's nothing like that beverage music, is it?
Completely different, all right?
How many of these do you want?
Just one.
Huh?
Okay.
So now this is your brush.
Oh, thank you so much.
I have mine.
I'm going to put all the basil.
I guess this must be for beginners.
Basil?
Yes.
A little basil on this thing.
Yeah.
Thank you.
Suddenly I'm Minnie Mouse.
Thank you very much.
You know what's good?
Have you ever tried that cheese whiz?
Yeah.
You want it on your table?
Very good.
That's pretty good, honey.
Boy, that basil stuff already smells great.
Okay, now we're going to fold it together like this.
Fold it together like that?
Oh, in kind of the natural bent of things there, though.
Yeah, all right?
Okay.
Now we're going to put a toothpick through here to keep it together.
Let me ask you a question.
While you're doing this.
If a person watching the program came to New York and wanted to eat in your
restaurant,
could they call up the day of and go right in there?
Would they be able to get a reservation like for tonight, today?
I wish they could, but weekends are about three months.
And during the week, it's about six to eight weeks.
Six to eight weeks during the week.
And weekends are three months?
Yes.
Wow.
Well, that's good news for you, isn't it?
Yes.
I'm very happy about that.
And is it a terribly expensive restaurant?
No, I'd say it's very reasonable, actually.
Two people with wine and a couple of shooters at the bar.
What can they get?
Oh, what did you just do?
What was that?
Boy, that stuff smells good.
Order that when you go in there, whatever that is.
Almond oil.
Almond oil?
You just heat up?
And can you get that as a side order?
Oh, yes, we have it.
You can have this at the bar as well.
Okay, so two people, a little wine, and what's it going to set them back?
I would say about $80 a person.
$80 a person?
Without the tip.
Hey, it's New York City, lady.
Don't be...
And the gratuity would be, what are you talking about?
Depends on how good the service is.
15, 20%?
Yes.
Yeah, okay.
All right, good.
That's not so bad.
I'm looking forward to coming to the restaurant if I live that long.
Two minutes.
We're going to put the sesame on the salmon.
All right.
Like this.
On the salmon.
We're going to put it inside the...
It's beautiful already.
It's a lovely dish.
Should I do the same?
Yes.
All right.
I need a toothpick.
Oh, okay.
Thank you very much.
One side only?
Yes, just one side.
There.
That's beautiful.
Beautiful.
Okay.
You're very fast.
Thank you.
Okay.
So, now we're going to make the tomato water.
I'm mighty hungry.
As this is cooking, we're going to make the tomato water.
All right.
The tomato water.
Now, explain again what exactly that is.
I've never heard of tomato water.
Well, what it is exactly is just the water of the tomato.
And it's exactly white.
It's just clear.
But it comes out of the inside of the tomato?
Yes.
I see.
And then...
But how is that different than the juice of the tomato?
Tomato juice is the pulp included.
Oh, I see.
So, I'm going to show you now.
I'm going to blend the tomatoes.
Mm-hmm.
A little bit of salt.
We have half a minute here.
I don't know exactly what we're doing.
Okay.
So, this goes in the cheesecloth.
Mm-hmm.
What's the little teepee deal here?
Oh, you're going to see here.
And then it's just letting the tomato water run out.
Oh, oh, oh, oh, oh, there.
So, you're actually separating the juice from the pulp, and that's the water.
That's it.
Hey, there you go.
Oh, sure, yeah.
Oh, my God.
Are we about ready to taste this?
I know we've left out several important steps, but we want to get right to the
tasting.
Well, we do, because I know that you're very hungry.
Hey, Paul, come on over here and help out with the tasting.
I would love to help out.
This is David Boulay.
Paul Chazin.
David Boulay, how are you doing?
My pleasure.
We're going to have to be able to turn the salmon over there.
Sure.
Please, quickly, taste it.
We've got things going.
We're cooking like a 12-course meal here, and we're out of time.
Here, let me have some of that as well.
Very, very good!
And the tomato water.
Yes, sir, you'll be steamed, please.
You didn't get the tomato water.
Give me some of that tomato water.
Oh, there's the tomato water.
I'm going to have some of the tomato water.
All right, David.
Okay.
David, thank you very much.
It was a pleasure meeting you, and I appreciate the trouble of you being here,
but it sure gets
to the...
We'll be right back, folks.
Thank you very much.
Our next guest, fine dining establishment, Danube, was recently rated as the Zagats
survey number
one new restaurant in Danube.
How long has it been open?
A year and four months.
And it's a rated number one new restaurant.
Here is Chef David Boulay.
Am I saying your name right there?
Yes, I'm good.
Nice to see you.
Thank you.
How have you been?
Nice to see you, Dan.
Good.
Busy.
To you?
We're always in a hurry.
Let's get ready to cook, and I'll help.
I'll be your sous chef.
Is that right?
Please.
I need some help tonight.
All right, sure.
I'll be right there.
Thanks.
Let me punch in and wash my hands.
Okay, tonight we're going to make Atlantic salmon.
Oh, God, I love salmon.
With a little cetra caviar sauce.
What kind of caviar is that?
There are three kinds.
E cetra, a beluga, a savruga.
That's right.
And what do we got here?
Creme fraiche and yogurt.
What kind did you say it is?
E cetra.
You're supposed to eat it with, like, the mother of pearl.
I eat it just with a spoon, like this.
Go ahead.
There you go.
There you go.
Here.
Holy crap, that tastes like fish eggs.
Eww!
Here, Jane, watch out.
Eww!
Eww!
You missed him.
Okay, I'm going to show you how to cut the salmon.
Where'd you get that salmon?
It's from Maine.
From Maine?
Yes, sir.
Beautiful, isn't it?
It is beautiful.
Paul, have a little music while the man's cutting the salmon.
Who gave you the night off?
Today we're going to cut it.
We're going to put some basil in the middle here.
Do you have trouble getting fresh herbs in the city or not?
No, I grow them on the roof.
Really?
Is that true?
You grow them on the roof of the restaurant?
Is that legal?
Oh, I do a lot of legal things.
Okay, so you're going to cut that one.
Oh, you want me to cut it?
Absolutely.
All right, sure.
Like that?
About like that?
It's pretty good, yes.
You're hungry tonight.
This knife seems...
Ah!
Oh!
Dick!
God!
Are you faking?
Okay, now...
Yeah, I thought I did.
Oh, didn't you really?
You did?
Oh, come on.
What is this?
This one, this one.
You did a good job with that one.
Okay, so we're going to put that back over here.
I'm going to put the basil in.
Put the basil, sure.
Okay, we've got to keep moving.
Oh, I know.
We're in a terrible hurry.
How's business?
Pretty good, huh?
Very good, very good.
Yes.
What do you think all those shows on the TV like that, the Emerald Lagasse and
those guys,
and the Iron Chef and those guys, is it?
Excellent.
Huh?
Yeah.
That's good.
It's good.
Yeah, I've learned a lot from this.
Well, I've used a toothpick before.
Okay, put it over here now.
Now, we're going to put a little salt and pepper on, David.
You put the pepper on, put the salt.
Okay, here we go.
Excellent.
We're a good team.
Okay.
Okay, we're going to turn it over.
We're going to put this on top, which is orange powder.
Orange powder?
You might want to taste that, David.
It's very good.
Mm-hmm.
All right.
Okay.
Oh, that's nice, huh?
Okay.
No, no, no.
All right, now just a little?
Just a little bit, like this.
Okay.
Okay, so now we're going to put that over here.
Excellent.
A little oil.
A little oil?
And it just takes, like, no time to cook.
Is that right?
Well, it takes about six or seven minutes.
Six or seven minutes, sure.
And it's the thing I like about this, and you'll back me up with this.
It's a meal in itself, isn't it?
It is.
It's a meal in itself.
Here we go.
Watch out.
There's a lot of smoke.
All right.
There's smoke coming at the standby.
Oh, how about that?
Okay, we're going to put that in the smoker.
Wow.
How are you achieving that?
What are we burning in there?
We're burning this wood here, which is cherry, apple, and hickory.
Oh, that smells lovely.
We're going to put these herbs inside.
Some rosemary and thyme.
All right.
So we're actually, we're steaming it, smoking it?
Smoking it.
Smoking it.
Okay.
Okay.
Now, you're going to make the sauce stick.
Now it's time for the sauce.
That's right.
You're going to put a little creme fraiche.
One spoon.
All right.
You ever used any of that aerosol cheese?
Yeah, we used that.
That's good.
A little creme fraiche.
Who is the chef when you were younger and just getting into the business?
Who inspired you?
Who is the chef?
My grandmother.
Is that right?
Is that true?
Well, that's interesting.
That's good for you.
All right.
Now, a little vodka.
A little vodka.
How much do you want there?
Oh, about a shot.
Just, I don't want to...
Now, I whisk it.
Whisk?
Very good, yes.
All right.
Okay, now we're going to...
Shouldn't this go in a double broiler?
Shouldn't we have it in a double boiler or whatever?
No.
I don't want to...
Now you're going to put a big spoon of caviar in, and you're going to use this
to blend it.
All right.
Okay, good so far.
You're doing a great job.
Your skills are improved a lot.
This is lovely, isn't it?
How could this be...
How could this not be great?
No, that's good.
That's the sauce.
There's the sauce.
Okay, now we're going to cut some apples, and we're going to make some julienned
apples.
This is a pear.
This is a pear.
You slice them.
These things.
It's Chinese cleaver.
Here you go.
How do you want it sliced?
First, like this.
No, hold?
No, there, here.
That's it.
That's not too...
We're going to get you a little bit better organized with that Chinese cleaver.
What's the matter with that?
That's fine.
That's not so bad.
No.
Put that in your little recipe.
See what happens.
And they're going to cut like this thing.
Yeah, well, you know, I ain't exactly Martha Stewart, so what are you doing?
Okay, so we're going to cut that like this.
We're going to put the apple slices in here.
Oh, you wanted a julienned, then.
That's right.
You know that.
Oh, nobody told me.
For the love of God, why didn't you speak up?
That's what you're missing.
I'm ready to learn how it would work like that.
You are a beautiful man.
Is he, Paul?
Is he a beautiful man?
Is he a beautiful man?
That's so beautiful, Paul.
