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Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California , have won multiple awards from the James Beard Foundation , including Best California Chef in 1996 and Best Chef in America in 1997.
American celebrity chef Thomas Keller first wrote about a dish he called "byaldi" in his 1999 book The French Laundry Cookbook. [5] Keller's variation of Guérard's added two sauces: a tomato and pepper sauce at the bottom ( piperade ), and a vinaigrette at the top.
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. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978. [3]
1. Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and ...
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Thomas Keller opened Per Se in February 2004. Keller also owns The French Laundry and Ad Hoc in Napa Valley; Bouchon in Napa Valley, Las Vegas, and Los Angeles; and Bouchon Bakery in Napa Valley. According to Keller's website, he is "the first and only American-born chef to hold multiple three-star ratings" by Michelin. [4]
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Fleur de Lys has also been ranked as one of the top 25 restaurants in the United States by Food & Wine magazine. The fixed-price cuisine is classic French, with innovative dishes using French techniques based on Keller's Alsatian sensibilities. To suit local tastes, the restaurant cooks with reduced fat, offers vegetarian and no-fat dinners ...