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Yountville, California: We spent a day with Chef Thomas Keller to try to learn his secrets. We think we distilled a few of them here for you, but like any true artist, there is still mystery around a man who is so respected by employees, customers, and chefs.  The reservationist told us, "Food is transformed when it goes through Chef Keller's hands." 

Located in the world famous Napa Valley, this is the place from which Chef Keller gained great fame. He now also owns Per Se in New York City, and Bouchon in Yountville and in Las Vegas.  To accomplish this growth, he has recruited, hired and trained some of the best chefs and service people in the country.

Writer Irvine Welsh had this to say about dining at The French Laundry:  "...we received 19 courses and 15 different types of accompanying wine... From the opening glasses of Krug Grand Cuvée Champagne and our crisp and tasty cornets of marinated Atlantic Salmon with Red Onion Crème Fraîche to the 'Mignardises' washed down with Barbeito Sercial Madeira 1910 Vintage Port, some four hours later, this was a gastronomic assault course. I have neither the time nor the space to go into what we received in between all this, so I'll just highlight some personal favourites. The Cauliflower 'Panna Cotta' with Point Reyes Oyster Glaze and Iranian Osetra Caviar was a magnificent canapé ...my taste buds went into overdrive... Thomas Keller is a true giant among chefs... a genuinely inspirational figure, and to see him in action in his kitchen is pure joy."

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