Wolfgang Puck and Daniel Boulud are collaborating for the first time to prepare a five-course dinner at Puck’s eponymous restaurant at the Hotel Bel-Air on October 23. The menu has yet to be determined, but it will take its inspiration from a fusion of French and Californian cuisines and will consist of fresh farmers’ market produce picked by the chefs the morning of the event. There are 160 seats for the dinner ($220 per person), which will coincide with the release of Boulud’s latest cookbook, Daniel: M…