The Chef Who'd Had His Fill of Burgers

By Imperial Hotel Management College -
Thomas Keller, California and New York: The Magician in the Kitchen

1988-1998
Nothing beats a nice juicy steak - no question about that. But burgers, T-bones, and marshmallows are only one side of American cuisine. The other side owes much of its prominence to this man: Thomas kelly, 53, chef at The French Laundry, the place of pilgrimage for connisseurs in the wine hills of California's Napa Valley. Keller is the only person on this side of the Atlantic to have made his breakthrough in the 1990s and have been awarded three stars in not one, but two restaurants. "Keller is God!" say those who have tried his "tasting menu" - 20 courses, all of them both ingenious and deceptively simple, such as pig's ears with lobster, honey, and vinegar. The real trick is to bring this off subtly and delicately, says Keller, whom New York chef and writer Anthony Bourdain refers to as a "magician." After all, anyone can grill a steak.

www.frenchlaundry.com

All a Question of Style
They are both classic and modern. They embody the spirit of their times, and to this day they have lost none of their splendor: restaurants, bars, hotels, and wineries with that very special mark of their owners and chefs.

We take you on a quick tour of six decades of cultivated enjoyment.

Source:
Christophorus

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