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THE FRENCH LAUNDRY by Thomas Keller – Yountville

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The French Laundry1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.09)

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A uniquely American restaurant inspired in the countryside of France and  focused on making guests happy within an exquisite and most delicate home atmosphere.

Chef: Thomas Keller is highly valued for his culinary skills and exceptionally high personal standards, attributes that go along with his desire to provide memorable experiences for each visitor.

Molecular Meter: high, 9 course Chef’s Tasting Menu.

Awards: 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 elected 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 a total of seven stars in the 2011 editions.

Address: 6640 Washington Street  Yountville, CA94599 – Napa Valley, California - USA

Reservations: (707) 944-2380

Website: www.frenchlaundry.com

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Back to UNITED STATES Molecular Gastronomy Restaurants

  • Eric

    Is there a reason WD-50 was excluded from this list?

    • David

      Was just asking myself the same question…

  • QuantumChef

    It was a mistake in the page code….it was included! Thanks for pointing this out!

  • will rogosin

    How is this considered a 9 on the molecular meter, it doesnt call itself a practicer in MG. and from my understanding uses few techniques asociated with MG

  • will rogosin

    How is this considered a 9 on the molecular meter, it doesnt call itself a practicer in MG. and from my understanding uses few techniques asociated with MG

    • QuantumChef

      Well, this is debatable but he actually does apply science in the kitchen, uses sous vide and has a book about it and has come up with things like the mozzarella balloons for example. You are right that his menu is more traditional.