A look into the kitchen operations of one of the greatest Chefs of our time, Thomas Keller, of the French Laundry.
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When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.
king crab | hosui pear - brown butter - hazelnuts
- salmon roe
- flowers from the garden
- pea tendrils & blossoms
- hosui pear : pickled, compressed, sous-vide, sauteed
- pickled hearts of palm
This was very loosely inspired by a dish I had at the French Laundry. They used brown butter and apricot. I've never seen pea blossoms before, and I'm surprised they aren't more popular. The ones we've grown taste amazingly sweet, like a pea, but the texture is soft, instead of snappy.