David Bouley, Award-Winning New York Chef, Dies at 70

HAS Bouley, THE chief developed A reputation For avoid typical symbols of GOOD to eat as truffles, while presentation A more Japanese style approach that in a good place Featured local vegetables. He Also take a step far Since traditional French approaches, replace heavy ingredients as butter with sharper flavors In THE form of juice And vinegars. As A nod has This approach, he was Also well known For stacking apples close her restaurant doors, SO THE costs scent would be to welcome guests.

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David Bouley went on has open other establishments In New York, including Bouley Bakery, which doubled as A base For Red Cross relief operations following THE 11/09 attacks. He Also open Danube, what a time won two Michelin stars For It is creative Austrian kitchen.

Later on, he take a step more towards Japanese kitchen. In 2011, Bouley's restaurant, Brushstroke, open In tandem with from Japan Tsuji Culinary Institute. Her fusion of Japanese And French food help lead has Bouley's price as THE First of all American has be appointed A "Good will ambassador" For Japanese kitchen. In THE last decade, Bouley became A farm lawyer For THE role of quality food In nutrition, launch A famous dinner series Or he would be host prominent medical experts For conferences on A variety of related to food topics.

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Bouley East Survived by her marry, Nicole Bartelme.