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  • The French Laundry restaurant by Thomas Keller, Yountville, San Francisco, USA
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The French Laundry

San Francisco, USA

The French Laundry, a two-stone building constructed in the late 1880’s, serves as a saloon. After a town ordinance mandated that no alcohol be served within two miles of Yountville, the building becomes a brothel before finally emerging as a French steam laundry in the late 1920’s.

Don Schmitt, Mayor of Yountville, and his wife Sally purchase the building to operate as a restaurant. Everyone in town knows the property as the French Laundry, and the name sticks.]

In 1994 Thomas Keller raises money to purchase the building from the Schmitts. He hires Laura Cunningham to oversee the dining room and opens the doors to his restaurant a few weeks later. The restaurant serves American food with French influences. The opening night in July is an unmitigated disaster. But the team persevered, and quickly The French Laundry is named one of Ten Best New Restaurants by Esquire’s John Mariani. Later that year Michael Bauer of the San Francisco Chronicle nominates it for Best New Restaurant and awards it four stars-only to be topped by Herb Caen’s five star review by the year’s end.

In the end, a great meal is not about the food and the wine. A great meal is an emotional experience. We try to make it an extraordinary one by creating a beautiful place, one filled with staff who cares about it as they do about their home, and care for you as the most important guest in it. Our chefs are obsessive about the culinary details and fundamental techniques that are the foundation of an exciting culinary imagination and a kitchen that delivers the very best products of the earth to the table. No detail or element can be less important or more important than another. Because a great meal is not returns you to sources of pleasure you may forgotten and takes you to places you haven’t been before.

Thomas Keller is renowned for his culinary skills and his exceptionally high personal standarts. He has established a collection of restaurants that set the standard within the hospitality industry. He began his culinary career at a young age, working in the Palm Beach restaurant managed by his mother. He relocated to France in 1983, where he worked in several Michelin starred houses including Guy Savoy and Taillevent. He opened his first restaurant, Rakel, in New York City in 1986, then moved westward to California to work as the Executive Chef at the Checkers Hotel in Los Angeles.

In 1994, Keller took ownership of the French Laundry in Yountville, Per Se and Bouchon Bakery in the Time Worner Center in New York City, and outposts of Bouchon and Bouchon Bakery in Las Vegas. In November 2009, he opened Bouchon in Beverly Hills and introduced his newest concept Bar Bouchon in an adjacent space.

Keller values genuine collaboration. He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling him to concentrate on his many varied interests. He is the author of the award-winning “The French Laundry” and Bouchon cookbooks, as well as “Under Pressure”, on sous vide cooking.

In 2001, Keller was named “America’s Best Chef” by Time magazine. In 2003, Johnson & Wales University conferred upon him the honorary Degree of Doctor of Culinary Arts for his contributions to the industry. His accolades include consecutive “Best Chef” awards from the James Beard Foundation and “Chef of the Year” by the Culinary Institute of America (CIA). In 2010 he was selected to the CIA;s Board of Trustees, contributing his unique perspective and leadership to furthering the school’s educational mission. Keller is the only American-born chef to hold multiple three star ratings by the Michelin Guide, having received total of seven stars in the 2011 editions.

Dinner is served seven nights a wee and lunch on Friday, Saturday, and Sunday. Dinner reservations are available from 5.30p.m to 9:15p.m and lunch reservations from 11:00 a.m to 1:00p.m. Reservations are accepted two months to calendar date.

Reservations for The French Laundry Private Dining Room can be made up to a year in advance.

Address: 6640 Washington Street Yountville, CA 94599, США

Chef:
Thomas Keller

Work Time:
Обед: пятница - воскресенье 11.00 - 13.00
Ужин: ежедневно 17.30 - 21.15

Location:
94599, США, Калифорния, Йаунтвиль, Вашингтон стрит, 6640

Details:
Бронирование: возможно за два месяца до планируемой даты. Заказ отдельной комнаты возможен за год до планируемой даты

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