YOUNTVILLE, CALIFORNIA THE FRENCH LAUNDRY
Twenty years ago, the Chef Thomas Keller (who has also been running Per Se, in New York, since 2004) opened The French Laundry in the heart of the Napa Valley vineyards.
Each day, this three-star restaurant offers two tasting menus with nine dishes. Oysters served with tapioca pearls and white sturgeon caviar sit alongside grilled Wagyu beef, served with avocado, gardengrown radishes, marinated onions and Blue Apron Ale, a Belgian beer with a hint of chocolate. One of the two menus is designed specially for vegetarians.
Designated “America’s Best Chef” by Time Magazine in 2001, Thomas Keller learned his trade at a number of restaurants (Guy Savoy, Taillevent…). He opened his first restaurant in New York, in 1986. His philosophy? It takes more than the best ingredients to create an exceptional dish. It is the combination of firstrate ingredients, the care taken with even the tiniest detail, a sophisticated presentation and courteous and attentive service that transforms a great dish into a genuine emotion-packed experience.
PARIS, FRANCE A. T BY ATSUSHI TANAKA
