What was your first job? Baby farmer, helping my parents. When I was 10 I sold bouquets of lily of the valley on 1 May in Lyon and that was the only time my parents let me keep the money.
What was your first job in catering? At 15 at the Préfecture serving President Pompidou
What do you normally have for breakfast? Yogurt, fruit, granola, orange juice and espresso. But on Sunday I have eggs with caviar, truffle or salmon.
Which is your favourite restaurant? In France Michel Guérard, Paul Bocuse and Maison Troisgros. In New York Corton and Eleven Madison Park.
What's your favourite hotel? Michel Bras in Laguiole and Hotel Le Bristol in Paris
What do you do to relax? Have a nice Scotch, listen to music and read a book
What is your favourite food/cuisine? Italian
Are there any foods/ingredients that you refuse to cook with? Anything that's genetically modified
What flavour combinations do you detest? Too much sweetness in savoury dishes. Acidity is very important to me.
What do you always carry with you? Chewing gum
Which person in catering have you most admired? Paul Bocuse - at 85 he is still opening restaurants and still excited to go to work
Which ingredient do you hate the most? Banana
Who gave you the greatest inspiration? Roger Vergé, Georges Blanc, Michel Guérard and Jean-Louis Palladin
Cast away on a desert island, what luxury would you take? 200kg of Perigord truffle
If not yourself, who would you rather have been? Frank Gehry
If you had not gone into catering, where do you think you would be now? Architect
What's your favourite film? Casablanca
Who would play you in a film about your life? Michael J Fox
Who would be in your fantasy brigade? Ferran Adrià on the Josper grill; Alain Ducasse on soup; Heston Blumenthal on canapés; Jiro Ono on cold fish; Michel Troisgros on hot fish; Massimo Bottura on pasta; and Pierre Hermé on pastry.
What is your favourite prepared food product? Potato chips
Daniel Boulud, chef-restaurateur