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Did People Go To La Côte Basque to Dine Or To See Truman Capote's "Swans?"

French haute cuisine was the menu at La Cote Basque and a meal cost $9.50 in 1965.

France , New-york , United-states , Spain , Armenonville , Centre , Amagansett , Le-pavillon , Auvergne , French , Charlie-palmer , Sirio-maccioni

Alex Witt Reports

i think that he's charging decisions to date. i think that given the difficulty of this kinds of pressure to begin with, that kind of conservative strategy makes a lot of sense. >> the special counsel was appointed for a member of this investigation, the committee was winding down. raskin, along with other members, publicly felt like the doj was slow walking the potential investigation to the former president. they were slow walking the criminal charges that were now seen, potentially, come into fruition with this likely third indictment. now you're hearing them talk about what special counsel jack smith is focused on, zeroed it on. that is the overall big picture of what the former president tried to do after the 2020 election and supporting those results. >> le cirque, and thank you for that reporting. and moments, former trump white house deputy press secretary, sarah matthews, joins me to discuss what she knows about the january 6th war room. also, miami heat, the hot

Jack-smith , Lot , Sense , Strategy , Kind , Kinds , Pressure , Member , Charging-decisions , Difficulty , House-committee , President

Sommelier India Five Course Wine Dinner at Le Cirque, The Leela Palace Hotel in Delhi

Last night, we hosted a five course wine dinner at Le Cirque, The Leela Palace Hotel in Delhi, sponsored by Anggel’s Share. The dinner was a huge success, and we were thrilled to see our ...

Rioja-alavesa , Spain-general- , Spain , France , Delhi , India , Mont-redon , Midi-pyrées , Italy , Veneto , French , Italian

Anthony Bourdain Parts Unknown

>> anthony: lyon, it's the second largest city in france, situated in the southeast of the country, midway between the alps in the east and the mediterranean to the south. >> daniel: this was also a bottleneck when cars began their mode of transportation. >> anthony: it goes right to the heart of the idea of the michelin. driving -- the destination on the way to the -- >> daniel: completely. >> anthony: out of that system came chefs like this guy, daniel boulud. like prince or madonna, he needs only really one name. in new york, or anywhere in the chef world -- daniel. the name of his three-star eponymous restaurant in manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens, to le cirque in new york, then his flagship. so when did you start working with food?

Anthony , Daniel-speaking-french , Lyon , Idea , Cars , City , South , Meilleur-ouvrier-de-france , Country , Heart , Mediterranean , Southeast

A Las Vegas icons returns with Le Cirque

The Bellagio fine-dining restaurant offers endless surprises for discerning diners.

Las-vegas , Nevada , United-states , France , Hawaii , French , Hawaiian , Dameon-evers , Las-vegas-strip , Dining , Bellagio

Anthony Bourdain Parts Unknown-20211126-05:03:00

daniel boulud. like prince or madonna, he needs only really one name. in new york, or anywhere in the chef world -- daniel. the name of his three-star eponymous restaurant in manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens, to le cirque in new york, then his flagship. so when did you start working with food? >> daniel: 14 years old. 1969. >> anthony: uh-huh. >> daniel: i started as an apprentice in lyon. >> anthony: he started as so many french cooks of his time did -- at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> daniel: they used to call me "the beaver" because i was just washing everything all day. you know, they make you clean the vegetables, they make you carry all the boxes from the market. >> anthony: 14, you can't do that anymore, can you? >> daniel: i don't think they

Daniel-boulud , Name , New-york , Chef-world , Anywhere , Three-star-eponymous-restaurant-in-manhattan , Prince , Madonna , Three , One , Lyon , The-last-one

Anthony Bourdain Parts Unknown-20191128-22:03:00

chef world -- daniel. the name of his three-star eponymous restaurant in manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens, to le cirque in new york, then his flagship. so when did you start working with food? >> daniel: 14 years old. 1969. >> anthony: uh-huh. >> daniel: i started as an apprentice in lyon. >> anthony: he started as so many french cooks of his time did -- at the very bottom. z as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> daniel: they used to call me "the beaver" because i was just washing everything all day. you know, they make you clean the vegetables, they make you carry all the boxes from the market. >> anthony: 14, you can't do that anymore, can you? >> daniel: i don't think they can make him work 12 hours a day. >> anthony: right. >> daniel: and uh, pay him maybe a buck a month. you know what i mean? >> anthony: ah, the good ol' days.

New-york-city , Daniel-boulud , The-last-one , Name , City , Many , New-york , Empire , Farm , Kitchens , Chef-world , Three-star-eponymous-restaurant-in-manhattan

Detailed text transcripts for TV channel - CNN - 20181123:05:03:00

the name of his three-star eponymous restaurant in manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens, to le cirque in new york, then his flagship. so when did you start working with food? >> daniel: 14 years old. 1969. >> anthony: uh-huh. >> daniel: i started as an apprentice in lyon. >> anthony: he started as so many french cooks of his time did -- at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> daniel: they used to call me "the beaver" because i was just washing everything all day. you know, they make you clean the vegetables, they make you carry all the boxes from the market. >> anthony: 14, you can't do that anymore, can you? >> daniel: i don't think they can make him work 12 hours a day. >> anthony: right. >> daniel: and uh, pay him maybe a buck a month. you know what i mean? >> anthony: ah, the good ol'

The-last-one , Lyon , City , Name , Many , New-york , Empire , Farm , Kitchens , Three-star-eponymous-restaurant-in-manhattan , Flagship , Singapore

Detailed text transcripts for TV channel - CNN - 20180923:04:03:00

the name of his three-star eponymous restaurant in manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens, to le cirque in new york, then his flagship. so when did you start working with food? >> daniel: 14 years old. 1969. >> anthony: uh-huh. >> daniel: i started as an apprentice in lyon. >> anthony: he started as so many french cooks of his time did -- at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> daniel: they used to call me "the beaver" because i was just washing everything all day. you know, they make you clean the vegetables, they make you carry all the boxes from the market. >> anthony: 14, you can't do that anymore, can you? >> daniel: i don't think they can make him work 12 hours a day. >> anthony: right. >> daniel: and uh, pay him maybe a buck a month. you know what i mean? >> anthony: ah, the good ol' days. >> daniel: yeah, well. >> anthony: why lyon?

Lyon , The-last-one , Name , Many , City , Empire , Farm , Three-star-eponymous-restaurant-in-manhattan , Singapore , London , One , Three

Detailed text transcripts for TV channel - CNN - 20180624:03:03:00

manhattan, one of many, in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens, to le cirque in new york, then his flagship. so when did you start working with food? >> daniel: 14 years old. 1969. >> anthony: uh-huh. >> daniel: i started as an apprentice in lyon. >> anthony: he started as so many french cooks of his time did -- at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> daniel: they used to call me "the beaver" because i was just washing everything all day. you know, they make you clean the vegetables, they make you carry all the boxes from the market. >> anthony: 14, you can't do that anymore, can you? >> daniel: i don't think they can make him work 12 hours a day. >> anthony: right. >> daniel: and uh, pay him maybe a buck a month. you know what i mean? >> anthony: ah, the good ol' days. >> daniel: yeah, well. >> anthony: why lyon? why here? look at the fundamentals, the

The-last-one , Lyon , City , Many , Empire , New-york , Farm , Kitchens , Flagship , Singapore , London , Le-cirque