David Bouley

APPLES OF INTENSION
Bouley Week: An Invitation with Apples of Intension to share your display

The week of February 13th, 2025, we invite you to honor Chef David Bouley’s memory by recreating an iconic aspect of his restaurants: the entrance filled with apples—close to 3,000 at any given time—designed to transport you. Much like the Starship Enterprise, this deliberate sensory experience created a delineation from the outside world to a moment of pause & reflection. The scent of apples and their visual presence evoked memories of nature & prepared the body & mind for nourishment of a higher resonance. For Bouley, this practice symbolized a connection to the farmers, growers, chefs, & service teams who collaborated to create these extraordinary experiences.

Whether you are at home or in a restaurant, we encourage you to participate by filling a copper pot with “apples of intention.” Invite your family, friends, or team members to join, each adding an apple to the vessel as a symbol of their own commitment to excellence, curiosity, and connection. Nothing is meaningless. For each individual representation of the apple, give it meaning (rather than attach meaning). Bouley’s iconic logo, the letter ‘B,’ serves as a reminder to ‘B’ inspired, curious, & intentional. Let us honor his legacy by striving for the high standards he exemplified in all things creative.

POMMES D'INTENSION
Semaine Bouley : Une invitation aux pommes d'intension.
La semaine du 13 février 2025, nous vous invitons à honorer la mémoire du chef David Bouley en recréant un aspect emblématique de ses restaurants : l'entrée remplie de pommes – près de 3 000 à tout moment – ​​conçue pour vous transporter.

シェフ デイビッド ブーリー ウィーク
意図のリンゴ: 意図のリンゴへの招待。

2025 年 2 月 13 日の週、私たちはシェフの David Bouley を偲びます。彼のレストランの象徴的な側面を再現します。かつては、約 3,000 個のリンゴが入り口を埋め尽くし、別世界へと誘っていました。家族、友人、チームメンバーは、ボウルにリンゴを1つずつ入れるよう招待されます。それぞれのリンゴに個人的な意味を与え、卓越性、好奇心、つながりへの取り組みを象徴します。

This Is The Year Of OUR CHEF
HAPPY LUNAR NEW YEAR
#2013 #2001 #1989 #1977 #1965 #1953 #1941 #1929 #1917 #1905

Chef David Bouley dreamed in food, often waking up with a new dish design he was excited to execute. At other times, war dreams, entranced, trying to get the food out on time to meet his standards. He had a measure: to look at every dish that came back via service to examine what the customer left behind (if anything). Notes were taken and slowly the guest’s food profile, proclivities and dislike’s were cataloged. Bouley developed a relationship with thousands of ingredients understanding their properties in season. He developed a relationship with thousands of guests’s pallets, their joys and idiosyncrasies. He may not have remembered your name, but he could tell you exactly what you ate on past visits. That relationship, expanded to include his chefs, the front of-house staff, existing and new guests. Meaningful connection was inherent in all aspects of David Bouley’s approach.