AMERICA’S TOP-RATED

RESTAURANTS & CHEFS 2008
These restaurants were selected by John Mariani as America’s Top 20 Restaurants 2008
(not in order of preference). The content of this overview was written by the editorial
staff of the Chefs In America Awards Foundation.

THE FRENCH LAUNDRY

SAMPLE MENU

Chef’s Tasting Menu

Oysters and Pearls

sabayon of pearl tapioca
with Island Creek oysters and white sturgeon caviar

Moulard Duck “Foie Gras
en Terrine”

Yukon gold potato confit, French Laundry garden filet beans, frisée and pickled
red onion gastrique

Sautéed Fillet of
Japanese Suzuki

cardomon scented Kalijira rice, sugar snap peas and ginger-carrot essence

Tasting of Vegetables

Compressed Transparent Apples

cauliflower, red radish and mint “aigre-doux”

K&J Orchard
Chestnut Terrine

navel orange relish, shaved chestnuts, toasted brioche, cutting celery and black
truffle coulis

“Robiola Tre Latti”

grilled baby artichoke, cipollini onions, wild arugula and caraway vinaigrette

The Michelin Guide San Francisco 2009 gave The French Laundry a three star rating for the third consecutive year. Per Se in New York also garnered a three star rating in the 2009 Michelin Guide New York City for the fourth consecutive year, making Chef Thomas Keller the first American-born Chef to hold multiple three star ratings. The philosophy at The French Laundry is to create a beautiful place filled with staff who care about the place as they do their own home and to care for you as if you are the most important guest there.

CHEF THOMAS KELLER
Chef Thomas Keller, one of the most recognized American Chefs working today, is as renowned for his well-honed culinary skills as he is for his ability to establish a restaurant that is both relaxed and exciting. Keller began his culinary career at a Palm Beach restaurant owned by his mother. After several apprenticeships he relocated to France in 1983 where he worked
in several Michelin-starred houses, including Guy Savoy and Taillevant. He followed with successful runs
at New York’s La Reserve and Restaurant Raphael. After earning critical acclaim with his own first restaurant, Rakel, Keller then migrated to California. He opened Bouchon in 1998 with Bouchon Bakery following five years later and Per Se in 2004.

Chef Keller has garnered innumerable awards and accolades from the most prestigious culinary institutions in the nation.

Restaurant: THE FRENCH LAUNDRY

Chef: Thomas Keller

Reservations: 707-944-2380

Address: 6640 Washington Street
Yountville, CA 94599

Web: www.frenchlaundry.com

Cuisine: French Influenced
Contemporary American