The Globe recently caught up with Daniel Boulud, the Michelin-starred chef whose culinary work spans 22 restaurants from Montreal to Dubai. Having survived in the industry for decades, Boulud has managed something rare: longevity. This week, he shares his thoughts on what diners should splurge on, what it means to earn (and lose) a coveted Michelin star, and the increasing presence of food influencers (some of whom, he says, “eat to provoke.”). Read full interview.

Also this week: A recipe for a sweet treat with roots in Northern Ireland, and some wines to try at the dinner table this month.

If you have a question on wine, e-mail it and we’ll answer a selection in the newsletter and on our website. Please share this newsletter, and if it was forwarded to you, sign up for this and other Globe and Mail lifestyle and arts newsletters.