The Best of the Best 2003: Dining - The French Laundry

<< Back to Robb Report, June 2003
  • Scott Haas

Easily bored, chef Thomas Keller continues to challenge himself and the world of gastronomy. Whether it is cauliflower panna cotta with Beluga caviar or his version of coffee and doughnuts (cappuccino semifreddo with miniature cinnamon-sugar doughnuts), you can taste the mischievous efforts of a chef who continues to evaluate what makes things flavorful. But this is not a chef who cooks for his own amusement; dining at The French Laundry in the Napa Valley town of Yountville, Calif., is an experience of gustatory pleasure that borders on sinful.

The French Laundry, 707.944.2380

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…