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Yountville,
California: Located in the world famous Napa Valley, this is the place from
which Chef Keller gained great fame. He now also owns Per Se in New York
City, and Bouchon in Yountville and in Las Vegas.
To accomplish this
growth, he has recruited, hired and trained some of the best chefs and service
people in the country.
Writer Irvine Welsh
had this to say about dining at The French Laundry:
"...we received
19 courses and 15 different types of accompanying wine... From the opening
glasses of Krug Grand Cuvée Champagne and our crisp and tasty cornets of
marinated Atlantic Salmon with Red Onion Crème Fraîche to the
'Mignardises' washed down with Barbeito Sercial Madeira 1910 Vintage Port, some
four hours later, this was a gastronomic assault course. I have neither the
time nor the space to go into what we received in between all this, so I'll
just highlight some personal favourites. The Cauliflower 'Panna Cotta' with
Point Reyes Oyster Glaze and Iranian Osetra Caviar was a magnificent
canapé.
...I salivate
now as I think of the Truffle-pickled Hen Eggs with 'its creamy yellow' and
Chopped Black Truffles.
...my taste buds
went into overdrive with the Salad of Marinated Jacobsen's Farm Figs with
Caramelised Fennel Bulb, Roasted Garden Peppers, Shaved Fennel and Fennel Bulb
Vinaigrette, and gastronomic orgasm was achieved with the Sweet Butter Poached
Maine Lobster with first-of-season Chestnuts, Granny Smith's Apples and a
Hydromel Sauce.
...the chef's
personal version of 'bacon and eggs' was a revelation, composed of a 'rouelle'
of slow-baked 'Tête de Cochon', Frisée Salad, poached Quail's Egg
and sauce 'Gribiche'. It was followed by Snake River Ranch 'Calotte De Boeuf
Grillé' with pan-roasted fennel bulb, caramelised Bartlett Pears and
'Sauce au Poivre' This set us up nicely for the transition into a myriad of
desserts, the standout being the 'Declinaison au Chocolat' which comprised
'Mousse Au Chocolat TiÀde', Chocolate Sorbet, Chocolate Brownie and Milk
Chocolate 'Ganache'.
... the waiters
just keep coming with more dishes, unfailingly polite and informative as ever.
...obviously,
the title of 'best restaurant in the world' is subjective to the point of
lunacy. Having said that, I doubt it would be possible for The French Laundry
to be equalled.
...Thomas Keller
is a true giant among chefs, coming over as a genuinely inspirational figure,
and to see him in action in his kitchen is pure joy. "
Contact:
Chef Thomas Keller
The French
Laundry
6640 Washington Street
Yountville, California
94599
Tel: 707.944.2380
(Call 60 days from the date you want
a reservation!
They don't take them further out and they book up quickly.
If the telephone is busy, just hit "Redial" until you get
through!)
Fax: 707.944.1974
URL:
http://www.frenchlaundry.com/
We invite your questions
or comments.
G0
FURTHER:
- FOOD
PROCESSING: Remember his olive oil? It is still part of the business and he
gives that little product a lot of the early credit for his staying power.
Study more businesses in the
food processing
industry.
- BEVERAGES: Wine, bread and fine cheese.
Where would be without them?
Study more businesses in the
beverage
industry.
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