16 Recipes to Make at Home for a Taste of Thomas Keller (2024)

FAQs

What is Thomas Keller's most famous dish? ›

Oysters and Pearls

This is perhaps one of chef Keller's most famous dishes, a sabayon of pearl tapioca, beau soleil oysters and white sturgeon caviar.

Under Henin's study, Keller learned the fundamentals of classical French cooking. After The Dunes Club, Keller worked various cooking positions in Florida and soon became the cook at a small French restaurant called La Rive in the Hudson River valley in Catskill, New York.

With 10 properties and over 800 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses. TKRG proudly represents The French Laundry, Per Se, Bouchon Bistro, Bouchon Bakery, Ad Hoc, La Calenda and The Surf Club Restaurant.

He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor.

Pizza has rightfully earned its place as the world's most beloved food. This Italian creation has become a staple in numerous countries, with endless variations to suit every taste bud. Whether you prefer thin crust or deep dish, classic Margherita, or loaded pepperoni, pizza has something for everyone.

"Warmth" is a Special Dish that the player has a chance to obtain by cooking Miso Soup with Thoma. The recipe for Miso Soup is available from Shimura Kanbei in Inazuma City for 1,250 Mora. "Warmth" restores 14% of Max HP to the selected character and regenerates 350 HP every 5s for 30s.

Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality. In 1995, he became the first British chef to be awarded three Michelin stars. He has trained chefs including Mario Batali, Shannon Bennett, Gordon Ramsay, Curtis Stone, Phil Howard and Stephen Terry.

Gordon James Ramsay OBE (/ˈræmzi/; born8 November 1966) is a British celebrity chef, restaurateur, television presenter, and writer. His restaurant group, Gordon Ramsay Restaurants, was founded in 1997 and has been awarded 17 Michelin stars overall and currently holds eight.

Yvonne Cobb is a broadcaster, chef and Deaf advocate who has broken barriers and achieved several notable firsts during her career.

Introducing Joël Robuchon – the chef with the most Michelin stars. He holds the number one spot among the top 10 chefs in the world, which makes him the best chef in the world according to the Michelin star rating.

How much does it cost to eat at The French Laundry? ›

Even in the least pandemic of times, Thomas Keller's critically cherished Yountville restaurant, the French Laundry, was a luxury affair, at around $350 per person to start. An expense that, in flush times, could be worth it for a rare-in-a-lifetime dining event.

In October 1998, four years after his successful debut in Napa Valley with The French Laundry, Chef Thomas Keller introduced Bouchon, offering authentic French bistro fare with Keller's unfailing attention to detail in both ingredients and presentation.

Like the chefs de cuisine he trained under, Corey Lee, Jonathan Benno and Eli Kaimeh, David is a product of a culinary culture shaped by a sense of community and Thomas Keller's mentorship.

Today, Thomas Keller and Laura Cunningham make their home in a house behind The French Laundry, while they operate fine dining establishments — as well as casual bistros, cafés and bakeries — in New York, Las Vegas, Beverly Hills and the Napa Valley.

Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994, the chef and owner of The French Laundry is Thomas Keller.

Thomas Keller was the chef who created Remy's version of ratatouille, and he understood how food can deeply connect one another.

James Beard was a prolific cookbook author and cooking teacher. Known as the Dean of American Cookery, he championed our national cuisine, establishing American cooking as a force equal to the great cuisines of Europe and the rest of the world.

Auguste Escoffier (born October 28, 1846, Villeneuve-Loubet, France—died February 12, 1935, Monte-Carlo, Monaco) was a French culinary artist, known as “the king of chefs and the chef of kings,” who earned a worldwide reputation as director of the kitchens at the Savoy Hotel (1890–99) and afterward at the Carlton Hotel ...