![]() Reservations sell out fast but not as fast as TFL. The meal ended up costing a little more than TFL but we both thought it was a better experience. We dined at Lazy Bear in San Fran a few days later. Looking back at what we paid and what we received, I still think it was worth it. We plan to go again but aren't sure if we would go back to the French laundry. We had an amazing time in Napa and visited Yountville and a Thomas Keller establishment everyday while we were there. I live on the east coast and would still like to give Per Se a try. I liked that the chocolate shell was very thin and the flavors inside were very intense and not overly sweet. I not a fan of chocolates but theirs was very good. The coffee semifreddo with the donuts was my favorite. The strawberries on the shortcake were perfectly ripe. Perks of having a garden right across the street. I don't know what it was rolled with but it lost its beefiness. The gristly duck was very difficult to cut and I felt the prized ribeye cap was ruined. I was honestly disappointed in the proteins. The food was good but I didn't think anything was amazing. We're fast eaters and like when things come out fast. After our order was taken, everything came out pretty fast and smoothly. ![]() Overall I thought the entire experience was maybe a 7.5/10Īfter seating, it took about 5 mins for a server to bring out menus. Keller has written cookbooks, collaborated to create a line of upscale dinnerware, crafted his own Napa Valley Cabernet and even consulted on a few films, including Ratatouille and Spanglish.An update to the post since I was rushed into finishing it and did not get caption everything.Since then, he has opened several other restaurants around the country, including Bouchon, Bouchon Bakery and Ad Hoc in Yountville, New York City’s Per Se, and outposts of Bouchon and Bouchon Bakery in New York City, Beverly Hills and Las Vegas. In 1994, Keller purchased The French Laundry, which had been in operation as a modest restaurant in sleepy Yountville, and set about transforming it to become one of America’s best restaurants.Three years later he opened his first restaurant in New York City, Rakel, and later took on the role of executive chef at The Checkers Hotel in Los Angeles. In 1983, he moved to France where he worked in several acclaimed restaurants, including Guy Savoy and Taillevent. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |