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The French Laundry prix fixe: "The most amazing night of my life"

post #1 of 16
5/30/02 at 12:55pm
Thread Starter 
Not my writing, unfortunately. Blogger supastar Meg Hourihan shares her wonderfully articulate appreciation of dinner at Thomas Keller's. He even signed their menu.

http://www.megnut.com/archive.asp?wh...e.inc#20020530
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post #2 of 16
5/30/02 at 2:58pm
Wow :eek:

" It's all about finesse"...
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post #3 of 16
5/30/02 at 4:32pm
When I bought the book (a present from me to me!) I became absolutely obsessed with Keller and his passion for food. I started digging up reviews and all sorts of clippings (on the net).

The book was proudly displayed on my butcher block while a lot of the recipes from the book were made, eaten and appreciated by my hubby, friends and colleagues at work.

Next step I guess is to go there! It's only a question of when for me! :cool:
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post #4 of 16
5/30/02 at 6:30pm
Now I have a new goal in life! Site of our west coast Chef Talk gathering?? :bounce:

Start saving your dollars in a can today!
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post #5 of 16
5/31/02 at 5:13am

French Laundry

I've had the cookbook for a while and, assuming I can get reservations, I'll be dining there in October. This review kinda reminds me why we'll be going.
It was Anthony Bourdain (possibly on this board even) who reckoned that his meal at The French Laundry was probably the best he had ever eaten.
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post #6 of 16
5/31/02 at 6:03am
take me with you... Take me with you.... TAKE ME WITH YOU...
I can yodle!
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post #7 of 16
5/31/02 at 11:39am
One day I'll get to The French Laundry, La Brea Bakery, Chez Panisse...
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post #8 of 16
6/4/02 at 7:40am
It sounds so beautiful.
The article reminded me of that high you get when you eat somewhere that is totally superb.
The smile that lasts all night...
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post #9 of 16
6/4/02 at 3:45pm
Yes, Britcook, I recall that comment from Anthony Bourdain from his series, "A Cook's Tour". He also talked about that meal when he spoke here on his book tour. He was absolutely at a loss for words ("Man.... man..... man.... Oh my God....") or words to that effect!
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post #10 of 16
6/21/02 at 7:45pm
had the wonderful pleasure of eating at the french laundry over 4 years ago, glad to read that it is still as magnificient as ever.
one of the top 10 meals I ever had
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post #11 of 16
6/25/02 at 6:56pm
I think that Keller's work (through the resto but the book as well) has a potential for envigorating any cook that encounters it. His technique of scraping fish skin with the back of a knife to express excess moisture before firing it is utterly obvious once you hear about it. But it takes hearing it and Keller said it.
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post #12 of 16
6/25/02 at 7:42pm
I've always scraped the fish skin with the back of my knife, but I thought it was to make sure there were no scales left. ;)
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post #13 of 16
6/25/02 at 9:20pm
As posted by Mezzaluna
Great idea Mez...

Furthermore, if we are very very nice to Jock this coming weekend, maybe he....;)
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post #14 of 16
6/26/02 at 8:38am
Heh. Sometimes I did. Sometimes I didn't. But once I understood how it would enhance the flavour and texture...
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post #15 of 16
6/26/02 at 9:15am
Hey Jinmyo - nice to see you here. Welcome to Cheftalk.
Looking forward to your comments!
Regards,
Monkey
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post #16 of 16
6/28/02 at 6:13am
Hi, monkeymay. Thank you.

I'll probably read more than post, at least for a while.
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