Restaurant Daniel Turns 30

2023 has been a busy year, and we're only half way done! From restarting our smoked seafood program to indulging new caviar brands, we continue to build our product rapport, and share with our friends along the way.

A close friend we had the pleasure of visiting multiple times this year is someone you may know, Chef Daniel Boulud. For food history buffs, Rod met Daniel through Jean-Louis Palladin in the 80’s when Daniel trained at the Watergate hotel. Known for his curiosity, Jean-Louis strongly believed that the best food comes from ingredients with trusted sourcing. With that in mind, he brought Daniel to Maine and the three of them scoured Mount Desert Island and Casco Bay for Peekytoe crab and diver scallops. You could say, after that, the rest is history.

Fast forward 40 years, Rod and Daniel remain close and in agreement as ever that anything short of the freshest seafood will not suffice. To this day, Rod and Daniel can be found on the water, talking about the daily catch (Palm Beach Illustrated, 2023). Whether it is imported gold caviar, wild Portuguese sardines, or the classic Maine Peekytoe crabmeat, their drive for the freshest ingredients continues to inspire.

 After decades of adventures, shared meals, and wild stories, Rod and Rosemary celebrated the historical 30^th anniversary of Restaurant Daniel in May. Long before Café Boulud and Le Pavillion, Restaurant Daniel made its mark for haute cuisine in 1993 and never stopped achieving excellence. Daniel’s personalization and mentoring over 30 years and 14 restaurants deems him as one of the most influential and accomplished chefs. Looking beyond the restaurants and professional relations, Browne Trading is grateful to know Daniel as a friend after all this time. Congratulations to the first 30 years and cheers to an even better 30 to come. Salut.