The French Laundry is a member of French-based Relais & Chateaux, Relais Gourmands and Traditions & Qualité organizations recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence. Since 2007, the restaurant has been the recipient of the Wine Spectator Grand Award. The James Beard Foundation gave The French Laundry the highly coveted “Outstanding Restaurant Award” and awarded Chef Thomas Keller “Outstanding Restaurateur” in 2007. Since 2007, the Michelin Guide has awarded The French Laundry their highest rating of three stars, making Chef Thomas Keller the only American-born chef to have two three-starred Michelin restaurants. The menu, which changes daily, commits itself to serving classic French cuisine with the finest quality ingredients, along with a similarly intense focus on impeccable guest service. In 1978, town mayor Don Schmitt and his wife Sally renovated the structure into a restaurant, which Keller then purchased in 1994. ![]() Veal, a substitute for lamb, was specially made for my friend who didn’t want the lamb. The building later served as a residence, and during the 1920s operated as a French steam laundry. Pork jowl with buttered corn, garden figs, chanterelle mushrooms, glazed turnip and coffee scented chocolate sauce Prime Rib of lamb, with garden squash, Matsutake mushrooms, kettle garlic pesto, wild arugula. The French Laundry, a 1,600 square-foot structure constructed of river rock and timbers, was built as a saloon in 1900 by a Scottish stonemason. As he walked into the restaurant’s quaint courtyard, he knew it was where he had been headed throughout his career. In his travels, he came across a rustic two-story stone cottage. If you can't get to The French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets.Chef Thomas Keller visited Yountville, California, in the early 1990s to find a space to fulfill a longtime culinary dream: to establish a destination for fine French cuisine in the Napa Valley. One hundred and fifty superlative recipes are exact recipes from The French Laundry kitchen-no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully poaching eggs in a deep pot of water for perfect shape the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch using vinegar as a flavor enhancer the repeated washing of bones for stock for the cleanest, clearest tastes.įrom innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, "The French Laundry" cookbook captures, through recipes, essays, profiles and extraordinary photography, one of America's great restaurants, its great chef and the food that makes both unique. ![]() ![]() And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Thomas Keller, chef/proprieter of The French Laundry in the Napa Valley-"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times-is a wizard, a purist, a man obsessed with getting it right.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |