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The French Laundry: Deconstructing a Keller dish

Posted by jkom51 (My Page) on
Tue, Jun 10, 14 at 15:43

In the discussion of "Best Restaurant", a couple of us ended up segueing a bit OT into the Napa Valley/Yountville's celebrated French Laundry restaurant.

Some people think it's worth it; others don't. Regardless, here is an article with a short interactive graphic of how Keller's signature Beets & Leeks dish is created. The graphic on my PC was a little wacky: it went really fast and keep repeating itself infinitely, LOL.

Do read the article with it, which explains the labor involved (and in SF, that labor is REALLY EXPENSIVE). The latest push for deconstruction was started by Corey Lee when he was the chef du cuisine at FL. Lee's own restaurant, Benu in San Francisco, has its own Michelin stars.

You can get our local Chowhounders really agitated if you ask whose upscale tasting menu is the absolute best: Saison, French Laundry, Meadowood, Manresa, Coi, Benu, Baume, Quince, or Atelier Crenn!

Here is a link that might be useful: Deconstructing one signature French Laundry dish

Follow-Up Postings:

RE: The French Laundry: Deconstructing a Keller dish

That was really interesting and so was the portion size. I know it is just one of many courses, typically, but it was still so small.
Thanks for posting it!

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