mypropaganda

rejuvelac, how was p*ong? was he there?

I did a similar thing last month. I walked in around 6pm on a Friday. I ordered the entire dessert menu. I had everything you had plus 2 other desserts (Hazelnut, banana, and parsnip; and Elderflower, Lychee, green tea, and black currant). My favorite was the latter. I had the same reaction with the carrot dessert. At first, I thought it was rancid because it was sour. The goma-white chocolate combination was good, but the carrot just ruined it for me. I needed something salty so I ordered the beef tongue dish at the end. Creativity aside, it was a mediocre dish.

Only 1 reason . . . it isn't in NYC. =R= ← I know this might not be in the right area,(please direct me to the correct thread if wrong) but imho it is relevant to my earlier query...I was also suprised about the winner for Rising Star Chef-even though he's the chef de cuisine at French Laundry, it's not really his restaurant, it's Keller's, right? Meaning Keller would be the one who determines what the menu is, etc. Am I off base? One thinks of French Laundry as Keller's restaurant, not Corey Yee. Seemed odd to me, that's all, especially with someone like Graham Elliot Bowles in charge of the kitchen, making the menu and cooking full time. ← I understand traditionally the Chef De Cuisine is in charge of the kitchen and usually has a lot of input with the menu if not all of it. Also, If memory serves me right..Bowles is a Chef De Cuisine as well? With the Laundry, Keller isn't there everyday because of his other 4 locations (bouchons and per se). Also, Benno of Per Se was awarded a Best New Chef of Food & Wine. Benno and Lee run there respective locations as an extension of Chef Keller. This is only my guess but Keller probably lets them run the kitchen themselves because he knows they will be running it the way he wants to be ran. I hope that makes sense. ← If Lee is the one who makes the decisions and is cooking his own distinctive food and not Kellers, then I understand. I wondered because the French Laundry cookbook is by Keller, it's thought of as Keller's place, but if Lee is the one cooking the food every day and Keller is like the one running the business side, I guess it makes sense. ← Corey pretty much decides on the menu every night and so does Devin Knell (Exec Sous). They are still under Keller, but you can differentiate subtle differences between the two chefs who run the pass.

TFL Bread comes from Bouchon Bakery a few minutes before they start service.