French Laundry, Yountville, Calif.

Around since the early 1900s, the French Laundry was transformed by Thomas Keller into a leader of American fine dining after the chef took it over in 1994. Rooted in his love of French food and technique, the nine-course menu features dishes like cauliflower velouté with toasted marcona almonds, John Dory with creamed black-trumpet mushrooms, squab with sunchokes, and venison with caramelized Brussels sprouts. One of the greatest testaments to the French Laundry’s influence has been the sheer number of alumni who have opened acclaimed restaurants of their own—from Grant Achatz’s Alinea and Corey Lee’s Benu to Rene Redzepi’s Noma and Jordan Kahn’s Vespertine. Like his idol Paul Bocuse, Keller has created a proving ground for exceptional chefs.

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Beef and asparagus by Thomas Keller.

Photo: Courtesy French Laundry

Thomas Keller

Photo: courtesy Thomas Keller

The French Laundry (Yountville, Calf.)