David Bouley, Award-Winning NYC Chef, Dies At 70 - Chowhound

At Bouley, the chef developed a reputation for shunning typical symbols of fine dining like truffles, while introducing a more Japanese-style approach that prominently featured local vegetables. He also stepped away from traditional French approaches, replacing heavy ingredients like butter with sharper flavors in the form of juices and vinegars. As a nod to this approach, he was also well-known for stacking…