Chef Thomas Keller Talks About Foie Gras, Fine Dining and the Future

The French Laundry is still one of the most difficult tables to book in the world, but since the expansion of Bouchon – and the new bakery cookbook release this November, Keller has become much more approachable and seems to be popping down to LA from Yountville almost as frequently as Las Vegas or New YorkContinue reading “Chef Thomas Keller Talks About Foie Gras, Fine Dining and the Future”