Thomas Keller: Last News

The French Laundry, Per Se, a sequel to the best-selling French Laundry Cookbook which, even 21 years after publication, holds as canon for any young chef of ambition. His latest recipes are, he advises, “even more complex than in The French Laundry Cookbook”, a reflection of the advances across not only Keller’s own restaurants since he launched the French Laundry 26 years ago, but across fine dining in general.His French onion soup, for example, an intricate preparation of warm jellied consommé, beef cheek, truffle and Comté mousse, requires an immersion circulator, a chamber vacuum sealer and iSi Siphon, tools rarely seen in a professional kitchen, let alone a domestic one, in 1994.

Must be nice. Gov.

Thomas Keller and Armando Manni chocolate, balsamic vinegar gifted by Massimo Bottura, eggs from Martha Stewart’s own hens – are there any other hens? – a whopping great tin of Beluga caviar and a chilled bottle of Dom Pérignon. Notes Boulud: “You don’t need a special occasion to open a bottle of Dom Perignon, just the time to appreciate it.