(As a testament to his high standards, Keller teamed with Shaoching Bishop to co-found the Regiis Ova caviar company to ensure high-quality product and support sustainable farming.) Alaskan king crab “boudin” pairs with La Ratte potato purée, “Pommes Maxim’s” and lobster broth, while herb-roasted Elysian Fields Farm lamb is complemented by Rancho Gordo pole beans, tomato confit and English thyme jus. Watch GAYOT's exclusive video interview with chef Thomas Keller.Ībout the food: The wizardry unfolds inside this understated French country sanctum where daily-changing multi-course prix-fixe meals are executed in an enchanting fashion - one wonders if the perfect execution isn't magic? Behold the 'Oysters and Pearls,' 'sabayon' of pearl tapioca with Island Creek oysters and caviar. ( Thomas Keller's Per Se in New York and The French Laundry have garnered GAYOT’s highest rating of 19 out of 20.) Each bite is recalled in detail to those who live to hear about it and sigh, anticipating their own someday passage into culinary adulthood. Many document their odyssey here, relaying every detail from their journey beyond the blue door. Chef-proprietor Thomas Keller's The French Laundry compels zealots from around the world.
About the restaurant: There are few restaurants where dining inspires a pilgrimage.
