CHEF THOMAS KELLER ANNOUNCES HIS LATEST VENTURE
“Under
Pressure”
James Beard Award-Winning Chef, Thomas Keller, is one of
the most famous and gifted chefs/restaurateurs on the planet, and to his
credit, he is also the author of three cookbooks. His most recent, “Under
Pressure”, was showcased at his Las Vegas Restaurant, Bouchon, located inside
the Venetian Resort Hotel and Casino on Tuesday, June 16th.
“Under Pressure” is entirely dedicated to the science of cooking souse vide, a
technique used in all of Chef Keller’s restaurants. Keller’s other book
titles include “The French Laundry” and “Bouchon”; both have been honored by
the James Beard Foundation’s annual awards.
About “Under Pressure”
UNDER PRESSURE: Cooking Sous Vide by Thomas Keller (Artisan Books; $75) is the first definitive and comprehensive work on the
topic written by an American chef. The book explains why the technique,
which involves low heat cooking, achieves results that other methods simply
cannot, both in flavor and precision. Renowned food scientist Harold
McGee notes, “This book introduces American cooks to one of the most important
culinary innovations of modern times”.
About Chef Thomas Keller
In 2001, Chef Thomas Keller was named “America’s Best
Chef” by TIME Magazine. He has been awarded the most Michelin
stars of any American chef and his two flagship restaurants, The French Laundry
and Per Se, have alternately held the title of “Best Restaurants in the Americas.”
Chef Keller is the proprietor of eight properties: The French Laundry,
Bouchon, Bouchon Bakery and Ad Hoc in Yountville,
CA; Per Se and Bouchon Bakery in
New York City, and Bouchon and Bouchon Bakery in
Las Vegas.
CHEF THOMAS KELLER’S RESTAURANTS
AND BAKERIES
The French Laundry
In the early 1990’s, Chef Keller visited
Yountville,
California on a quest for a space to fulfill a
longtime culinary dream: to establish a destination for fine French
cuisine in the Napa
Valley. In his
travels, he came across a rustic two-story stone cottage. The French
Laundry, a sixteen hundred square foot structure constructed from river rock
and timbers, was built in 1900 by a Scottish stonemason as a saloon. The
building later served as a residence, and during the 1920’s operated as a
French steam laundry. In l978, town mayor Don Schmitt and his wife
renovated the structure into a restaurant which Keller then purchased in
1994. This famous restaurant has received numerous honors and
accolades. The Michelin Guide San Francisco, 2008 gave The French Laundry
their highest rating of three stars for the second year in a row making Thomas
Keller the only American born chef to have two three-starred Michelin=0 A restaurants.
In 2006, the James Beard Foundation gave The French Laundry the highly coveted
“Outstanding Restaurant Award” and named Keller’s chef de cuisine, Corey Lee,
the “Rising Star Chef of the Year.” The French Laundry is a member of
French-based associated Relais & Chateaux, Relais Gourmands and Traditions
& Quality; organizations recognized for their dedication to maintaining the
highest international standards for hospitality and culinary excellence.
Through The French Laundry’s menu, which changes daily, the restaurant commits
itself to creating classic French cuisine with the finest quality ingredients
and a similarly intense focus on impeccable guest service.
Bouchon Yountville
In October 1998, four years after his successful debut in
Napa
Valley with The French Laundry, Chef Keller
introduced Bouchon Yountville. Named for the particular style of café
that existed in the province
of Lyon for centuries,
Bouchon lives up to this designation, offering authentic French bistro fare
with Keller’s unfailing attention to detail in both ingredients and
presentation. Bouchon’s seasonal menu and raw bar selections change
throughout the year while staples like roast chicken, leg of lamb and trout
amandine remain consistent year-round favorites. The wine carafe program
at Bouchon features selections made exclusively for the restaurant from top
wineries in Napa
Valley
and France.
Keller enlisted renowned designer Adam D. Tihany, named one of the greatest
American interior architects by The New York Times in 2001, to create
the interior. The restaurant features a French zinc bar, a vibrant mosaic
floor, antique light fixtures, and an expansive mural hand-painted by French
Artist Paulin Paris. Guests can also dine outdoors on Bouchon’s patio
while enjoying a picturesque view of Yountville. The restaurant is
located on Washington Street
just steps from The French Laundry.
Bouchon Bakery Yountville
In July 2003, Keller unveiled Bouchon Bakery in
Yountville. In the style of classic boulangeries, the bakery features a
wonderful selection of artisan breads and a wide array of classic French
desserts. Keller’s memories of wonderful bakeries while living in France gave him
the vision of creating hearty, fresh breads that would consistently meet his
high standards of excellence. Highlights from Bouchon Bakery’s menu
include traditional items such as baguettes, champagne, and brioche loaves.
Each is shaped by hand and slow baked using centuries-old-traditional
methods, such as levain (naturally fermented yeast) or poolish (a
lightly yeasted sponge), giving the breads their deep, rich flavors.
Pastry choices include an array of classic Viennoiserie, such as
croissants, pain au chocolate and decadent dessert options. The Bakery
also offers daily sandwiches, soups and salads, fresh seasonal fruits and its
own Bouchon Blend coffee. Guests are invited to dine in the scenic courtyard
or opt to package their selections for picnics or tours of the Valley’s many
attractions.
Ad Hoc Yountville
In
September 2006, Chef Keller announced the opening of Ad Hoc, his fourth venue
on Washington Street
in Yountville,
California. Since its opening, Ad Hoc
has received a three-star rating from The San Francisco Chronicle and
was featured as one of Food and Wine magazines “25 Places to Try.”
Ad Hoc, which literally means “for this purpose,” is Keller’s long-desired
outpost from which he serves dishes inspired by the comfort food he enjoyed
growing up, such as fried chicken, pot roast and beef stroganoff.
Originally intended to be a temporary restaurant, Chef Keller decided to keep
Ad Hoc open as a permanent fixture in Yountville due to its popularity among
local residents and visitors alike. With the charm of a family-style menu
designed to change daily, and a handwritten chalkboard heralding each day’s
four courses, Ad Hoc joins Keller’s other Yountville establishments: The
French Laundry, Bouchon and Bouchon Bakery.
Ad Hoc Breakfast Menu
Ad
Hoc
has launched a new Breakfast Menu. Now available every Sunday from 10am-1pm,
the new two-course menu will feature a variety of home-style classics,
including sourdough waffles, house made oatmeal, the “American Classic”, and
seasonal breakfast favorites. Additionally, all guests will enjoy a selection
Bouchon Bakery’s delicious pastries and muffins including a seasonal yogurt
parfait upon arrival. The new menus are available for $24.
Per Se
New York City
Per
Se, the acclaimed New York restaurant, opened in February 2004 on the fourth
floor in the Time Warner Center at Columbus Circle, reflects Chef Keller’s
intense focus on detail, which touches not only his cuisine, but extends to the
presentation, mood and surroundings of the entire restaurant. Designer
Adam Tihany, in collaboration with Keller, has achieved a rare blend of open
space, easy intimacy, discreet drama and understated luxury. With
spectacular views of Central Park and
Columbus Circle,
the restaurant includes a serene 64-seat dining room, salon, bar and wine
cellar, as well as two private banquet rooms. Keller continually strives
to refine and redefine the dining experience. “The challenge is to make
it perfect every time,” he says. “You never get there, of course, but the
act of trying is what brings me back to the kitchen excited every day.”
Since its opening, Per Se has consistently received the highest accolades from
the culinary industry and international press. Most recently, the
Michelin Guide New York City 2008 gave Per Se its most prestigious honor, a
three star rating for the third consecutive year. Also for 2008, Zagat
Survey awarded Per Se the highest overall rating for service, also for the
third year in a row.
Noteworthy
honors include: “Highest Ranking New Entry” by Restaurant Magazine
in 2005, which also rated the restaurant seventh globally. That same
year, Keller was awarded the “Grand Prix de l’Art de la Cuisine” from the
Academy International de la Gastronomies. In 2004, Per Se received a four
star rating from the New York Times and Crain’s New York Business,
as well as the coveted award for “Best New Restaurant” from the James Beard
Foundation.
Per Se Salon Menu
Per
Se is
pleased to introduce the Salon Menu featuring
an assortment of a la carte dishes served in the restaurant’s Salon.
Created in response to guests’ desire for a shorter dining experience, the
Salon Menu provides a new means to enjoy Chef Keller’s innovative cuisine and
celebrated service standards that have made Per Se one of New York City’s most treasured
establishments. Offering guests the option to create their own menu selections
from one to eight dishes, as well as dine without a reservation, the Salon Menu
offers seating on a first-come, first-serve basis with menu prices ranging from
$12-$46 per dish, including service.
Bouchon Bakery
New York City
In
March 2006, Chef Keller opened Bouchon Bakery in Manhattan’s Columbus Circle. With a full
service café, wine and espresso bar open for lunch and dinner, Bouchon Bakery
offers Keller’s unique twist on traditional French-Boulangerie fare. The
menu includes a wide selection of sandwiches, soups and salads, and Viennoiserie.
For the sweet tooth, the Bakery presents a wide assortment of classic desserts
including handmade chocolates, pastries, cookies, tarts and traditional French
confections. Designed by premier restaurant designer, Adam Tihany of
Tihany Design, Bouchon Bakery is located on the third floor of the Time
Warner
Center just below
Keller’s highly praised restaurant, Per Se.
Bouchon Las Vegas
Bouchon is located in The Venetian Resort Hotel and
Casino, high above the Las Vegas Strip atop the
Venezia Tower.
Designed by Adam D. Tihany, Bouchon Las Vegas features a classic mosaic floor,
a magnificently hand-crafted pewter bar, antique light fixtures and an
expansive hand-painted mural. The outdoor patio, overlooking lush gardens
with a poolside setting, is perfect for al fresco dining. This
extraordinarily stunning bistro, with its comfortable and casual, yet romantic
atmosphere, features classic bistro fare including steak frits, roasted
chicken, quiche, brandade, boudin noir, pot de crème and profiteroles; daily
specials, homemade indulgent desserts and an impressive list of wines.
Bouchon serves breakfast weekdays, brunch on Saturday and Sunday and dinner
seven days a week. The oyster bar and cocktail lounge is open daily and
private dining is also available.
Bouchon Bakery Las Vegas
In June 2006, Chef Keller opened Bouchon Bakery retail
counter in the foyer of The Venetian Resort-Hotel-Casino located just outside
the hotel’s theatre entrance. Bouchon Bakery provides a casual, pre or
post-theatre opportunity for show-goers and visitors alike to enjoy sandwiches
served on the bakery’s handmade bread ciabatta and warm baguettes, and the luscious,
mouth-watering desserts. The bakery offers a variety of pastry work,
including classic Viennoiserie such as croissants and pain au chocolate,
assorted muffins, cookies and Bouchon-blend coffees.