i'm pleased to have daniel boulud back at this table. welcome. >> hello, charlie, how are you? >> rose: why call it my french cuisine. >> well, i've been for three decade in new york. and i don't think you could take the french out of me. >> rose: yeah, good for you. >> i was born and raised on the farm. so 95% of what we had on the table every day was coming from the garden, coming from the farm the cheese, the chicken, raised by us, made by us. and we were doing the farmer's market once a week. offering that to guests. >> rose: okay, so the ingredients are one thing. >> uh-huh. >> and what else about french cuisine, is it the way you cook s it what you add to the food. >> well, i think when you see today every country has their own cuisine. and i think the foundation of many cuisine are based on french cuisine. and especially when you elevate the cuisine to a much more gas fro nomic and complex experience. and even the greatest chef of spain or the greatest chef everywhere will say, the greatest chef in america, thomas keller. >> rose: he's the greatest chef in america. >> we