Belgium-born and raised Dieter Samijn, executive chef at Bar Boulud NYC, spends his mornings off with freshly baked bread and family time.
My Family Tradition: In my family, we have the tradition of going to the bakery on Sunday mornings, to get pastries and fresh baked rolls (something we call a pistolet in Belgium and France). We also go to a butcher or fine foods store to get charcuterie and prepared salads. The bread has to be fresh, if not then I prefer to skip it. It turns my wife crazy sometimes because finding fresh baked bread can be hard.
