Inside The French Laundry Kitchen

The San Francisco Chronicle:

Dressed in black pants and a chef's coat, I met Hollingsworth. A blue-eyed, blond Californian, his manner is unassuming and smiley, something unusual for someone under so much pressure. Moments after meeting me, he asked if I'd like to help check in truffles and caviar. What a gentleman.

He weighed out and smelled Australian winter truffles the size of softballs, each worth approximately $1,100. "You see how this smells a little off?" he asked me, holding one up to my nose. I didn't. "I'm going to send it back."

Then he took a mother-of-pearl spoon and in succession, scooped a generous spoonful from each caviar tin, smeared each on the fat of his thumb, then licked it off, as if he were about to take a shot of tequila. He asked me which caviar I liked best. They all tasted amazing. I willed my palate to perform, then, winging it, pointed to the second tin.

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Comments

[playsindirt]

09:51 AM on 09/16/2010

Thomas Keller is a rock star!

[Farmer Lynda]

10:28 AM on 09/15/2010

I love that the French Laundry -- with its 3 acre garden and farm team -- appreciates the effort that goes into growing the food, and recognizes that excellent meals are made from the ground up.

Wineries have long known that great wine can only be made with great grapes. (Of course, bad wine can be made with great grapes too, but great wine cannot be made with bad grapes.) It seems that chefs are just beginning to realize this -- and honor the contribution of the farmer in a gourmet meal.

http://wisdomoftheradish.wordpress.com

[cookerman45]

01:44 AM on 09/16/2010

it is apparent you know few chefs ....or just do not get out that much.

[cookerman45]

01:53 AM on 09/15/2010

i have been cooking 35 yrs, the thought of working with them.............overwhelming. I would approach it as if i were 18 ...wide eyed and the biggest ears they never saw.

[smitallica]

12:09 AM on 09/15/2010

Never been fortunate enough to eat at the French Laundry. I have, however, had the pleasure of eating at Bouchon, Chef Keller's less formal (and less difficult to get reservations at) restaurant across town.
The food was so beautiful, so perfect, I took pictures of it. And it tasted even better than it looked. One of the best meals of my life.

[FZliveson]

09:34 PM on 09/14/2010

I am honored to supply equipment to Chef Keller and his restaurants.
They are first class all the way.
Ask for the "special french fries" at Bouchon Restaurant.
If they will serve them to you you will groan with ecstacy.