A Weekend of Dining with Chef Thomas Keller

  • Photo by Deborah Jones
    French Laundry exterior. Photo by Deborah Jones
  • Photo by Deborah Jones
    French Laundry's Cornet of Marinated Atlantic Salmon. Photo by Deborah Jones
  • Photo by Deborah Jones
    French Laundry's Oysters & Pearls. Photo by Deborah Jones
  • Photo by Deborah Jones
    Ad Hoc interior. Photo by Deborah Jones
  • Photo by Deborah Jones
    Thomas Keller. Photo by Deborah Jones
  • Photo by Deborah Jones
  • Photo by Deborah Jones
  • Photo by Deborah Jones
  • Photo by Deborah Jones
  • Photo by Deborah Jones
  • Alexandra Franklin

For those who are still waiting to secure a much-coveted table at chef Thomas Keller’s three-star Michelin-rated French Laundry restaurant in Yountville, California, here is your chance to experience the venue with the master himself. On Labor Day weekend, Keller will create his signature nine-course Tasting Menu for 60 guests as part of a culinary weekend fundraiser for the Bocuse d’Or USA Foundation, a nonprofit group that cultivates young culinary professionals.

This special weekend begins on Friday, September 3, with Chef Keller conducting a guided tour of the French Laundry’s culinary garden followed by dinner. On Saturday, guests will attend Chef Keller’s private culinary show at the Culinary Institute of America’s Greystone campus in nearby St. Helena. That evening guests will be presented with the pièce de résistance: Keller’s nine-course Chef’s Tasting Menu at French Laundry. The weekend concludes with a relaxed Sunday brunch at Keller’s home-style Ad Hoc restaurant.

Tickets are $2,750 per person and $5,250 per couple at www.bocusedorusa.org/events.html and are offered exclusively to American Express card members. All proceeds go to the Bocuse d’Or USA Foundation, which, among other activities, provides scholarships and funds to train Team USA for the annual Bocuse d’Or World Cuisine Contest in Lyon, France.

From Around the Web...
Meatmaster Pat LaFrieda explains the magic of dry-aging beef…
In Tokyo, some of the city’s best steaks are eaten on the fly.…
David Burke’s take involves bourbon-infused beef, bourbon aioli, and maraschino-cherry ketchup…
©Getty Images
The Japanese fruit is revered as a status symbol…
Chef Daniel Eddy of Michelin-starred Rebelle tells us how to make his favorite late-night meal…
The executive chef of Pearl & Ash tells how to make his childhood favorite…
Lone Mountain Wagyu Club’s shipments will include both traditional and more unusual cuts…
Thick-cut bacon coated in pancake batter…
Shakshuka is packed with protein and easy to make…
With this guide and the right tools, you will get delicious results every time…