Win the ultimate sensory and culinary experience - to spend the day in Yountville, California with Chef Thomas Keller at his three-Michelin-starred restaurant, The French Laundry.
This exclusive once-in-a-lifetime opportunity for two will begin with a morning garden tour and insiders view of The French Laundry kitchen followed by lunch with Chef Keller at Bouchon Bistro. The day finishes with the signature, 9-course tasting dinner at The French Laundry as special guests of the Chef.
Located across the street from The French Laundry in Yountville, Chef Thomas Keller’s three-acre culinary garden includes a chicken coop, four bee hives, escargot farm, hoop house and a seed room. Chef Keller will personally give a guided tour in the morning before heading into the kitchen where the winning bidders will watch the kitchen staff preparing for service and enjoy instruction with the culinary team. Then it is off to lunch with Chef Thomas at Bouchon Bistro, his casual dining restaurant serving French Bistro fare. Enjoy some of Chef's favorite dishes which remain as fixtures on the menu such as: roast chicken, steak frites, croquet-madame, pot de crème and lemon tart. Bouchon Bistro; with additional outposts in Las Vegas and Beverly Hills, also boasts an extensive raw bar and has been featured as one of the San Francisco Chronicle's "Top 100 Bay Area Restaurants" annually since 2000. An afternoon "merci nugent" (aka restful nap) will be in order before dining as Chef Keller's personal guests at The French Laundry, where he will prepare the nine-course tasting menu and nine-course vegetable tasting menu with wine pairings. This memorable experience would not be complete without a personalized menu and French Laundry cookbook as a keepsake from this special evening.
BIO:
Renowned for his culinary skills and his impeccable standards, Thomas Keller is the chef and proprietor of The French Laundry, a Yountville, California landmark that has been hailed as the finest restaurant in the world. Ten years after opening this, his first restaurant, in 1994, he followed with Per Se, which brought his distinctive fine dining style to Manhattan. Today, both restaurants enjoy three-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. Chef Keller has also opened Bouchon, Bar Bouchon, Bouchon Bakery, and Ad Hoc, each of which contributes to the new paradigm he has set within the hospitality industry.
More than one million copies of Chef Keller's books, including the New York Times bestsellers “Ad Hoc at Home” and "Bouchon Bakery," and "The French Laundry," “Bouchon," and “Under Pressure,” a book devoted to sous vide cooking, are in print.
Keller was designated a Chevalier of The French Legion of Honor in 2011, the highest decoration in France, in recognition of his lifelong commitment to the traditions of French cuisine and his role in elevating cooking in America. He is only the third American culinary figure to be so honored.