A kaiseki meal is like that, very small courses over a long period of time.
From Thomas Keller
In any restaurant of this caliber, the chefs are in the same position, building relationships.
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
The book is there for inspiration and as a foundation, the fundamentals on which to build.
But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.
You're getting to know who the great chefs are through their books.
It's one thing you aspire to: someday, you'll be able to write a book.
We rely on our purveyors to tell us what's available and what's good.
Then, as the day progresses, depending on how the product is coming in - for instance, the fish man will fax us and say black bass is great - throughout the day, we'll also make judgment calls and adapt to what's available.
I wanted to write about what we were doing at the French Laundry, the recipes and the stories.
6 perspectives
5 perspectives
4 perspectives
2 perspectives
1 perspectives