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Bouchon scalloop1 chef profiles - Thomas Keller Chef Talk: Thomas Keller |  Articles  | Wine Spectator Thomas Keller, Eric Ripert, Jean Georges Vongerichten and Alain Ducasse.

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October of 2009

 

Rate Bobby D. (5/5) on Yelp

Original at yelp.com external link    Wed, Oct 28

Las Vegas is an amazing food city, you almost can't go wrong with picking a restaurant here. Thomas Keller is one of my favorite chefs, but that's not why I give Bouchon 5 stars. So I used to live in…

Rate What the Last Meal Taught Him

Original at NYT > Thomas Keller external link    Tue, Oct 27

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By By KIM SEVERSON After the death of his father, the chef Thomas Keller, who built his professional life on a devotion to precision and control, has started to soften.

Rate David G. (4.0/5) on Yelp

Original at yelp.com external link    Sat, Oct 3

Ad Hoc is fantastic. The atmosphere, service and food are all what you would expect form Thomas Keller. The only thing keeping it from 5 stars in my book is the lack of a more flexible menu.…

Year 2009

 

Rate Madison W. (3.0/5) on Yelp

Original at yelp.com external link    Sun, Sep 27

Having been to Thomas Keller's other dining establishments, I was expecting the same high-quality experience. This was not, this was Thomas Keller for the Las Vegas masses. The raw seafood platter…

Rate Restaurant Website Issues

Original at blogspot/VBPk (Feedburner) external link    Wed, Aug 26

By noreply@blogger.com (FINICKY) Why must basic information like days and hours of operation be so difficult to find? A simple home page showing address, phone number, and hours may be pedestrian but also practical and helpful. Why must there be so many graphics such that the site takes forever to load, particularly on mob...

Rate Linda C. (3.0/5) on Yelp

Original at yelp.com external link    Sun, Aug 2

Bouchon was one of the restaurants I was eager to try in Las Vegas with much anticipation for it is a Thomas Keller restaurant. Sadly, I must say it was quite disappointing.We came here for Sunday…

Rate Recipe: Where can I get a *great* chicken for roasting at home? -Video included in this story.  Click to view.

Original at chowhound.chow.com external link    Sun, Jun 7

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Ever since I found this Thomas Keller recipe (from Bouchon cookbook) I've been roasting 1-2 chickens a week. It's incredibly easy, and it's as ... chowhound.chow.com

Rate Anthony Bourdain’s 13 Places to Eat

Original at Blisstree » Food & Nutrition external link    Sat, Jun 6

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By Heather R. 3. & 4. White tablecloth dining from chef Thomas Keller at The French Laundry in Napa Valley, CA and Per Se in New York 6. Fish at Le Bernardin in New York 8. Eastern European cuisine at Russ & Daughters in New York 9. Pastrami at Katz’s Delicatessen in New York

Rate ‘FOOD IN FILM:

Original at New York Times external link    Thu, Apr 16

 United States With stills and clips from “The Gold Rush” to “Ratatouille” and beyond, she plans to show that, next to eating, movies are the perfect way to enjoy food. (Top, the celebrity chef Thomas Keller, right, gives Brad Lewis, producer of “Ratatouille,” some ...

Rate Does Blumenthal smell of caramel?

Original at The Age external link    Thu, Apr 9

 Australia If Cracco was far nicer than you might have imagined, then Blumenthal was somewhat shorter (and, consequentially, Thomas Keller much taller). Blumenthal has also an easy manner, a bit at odds with his status as one of the three best chefs in the world. ...

Rate Restaurant Recipe: Buttermilk Fried Chicken from Ad Hoc

Original at The Kitchn external link    Thu, Mar 26

By Faith(no@email.com) It's been quite the week for fried chicken. First we gave you Grandma's recipe, then we showed you oven-fried crispy chicken. And now we're giving you one more crispy, greasy, delicious recipe for fri It's been quite the week for fried chicken. First we gave you Grandma's recipe, then we show...

Rate Are You Sick of Kiddie Foodies?

Original at Slashfood external link    Wed, Mar 4

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By Emily Matchar Writing in Slate, Schrambling points to some of her main offenders: New York Times' fawning coverage of 12-year-old "restaurant critic" David Fishman, the Times' new "Cooking With Dexter" feature written by food editor Pete Wells about his kitchen exploits with his 4-year-old son, a...

Rate Recipe: Chic comfort

Original at Philadelphia Inquirer external link    Thu, Jan 22

 PA - Jan 22, 2009 The phenomenon has been simmering for a decade, ever since the French Laundry's Thomas Keller published his iconic recipe for haute "macaroni and cheese," ...

Rate Recipe: Duck Insanity! « strawberries in paris

Original at strawberries in paris external link    Mon, Nov 24

We paired that with brussel sprouts and a shallot, dijon mustard cream sauce - all courtesy of Mr. Thomas Keller from his Bouchon cookbook (which I am currently going to take property over from Ned!) ...

Rate You can miss school for The Beatles

Original at Beatles Unlimited external link    Wed, Nov 5

By pjwa One of my favorite Las Vegas restaurants is Thomas Keller’s Bouchon in The Venetian hotel. Keller is the country’s preeminent chef. He mans the stoves at The French Laundry in Yountville, Calif., and Per Se in New York and serves food that is humbling to even the most accomplished chefs.

Rate Recipe: Dinner!

Original at Todd McKimmey's Website external link    Wed, Oct 8

By Todd Tomato and Mozzerella Salad with Cassis Vinaigrette. Thomas Keller’s Roast Chicken Recipe (Bouchon). Thomas Keller’s Roast Chicken Recipe from the Bouchon cookbook (well, half of it anyway). And my own dijon cream sauce for dipping.

Rate Recipe: Fried Chicken

Original at handsongourmet.com external link    Mon, Oct 6

They ran a story with Thomas Keller (French Laundry) and Joel Gott (Taylors Automatic Refresher) throwing a picnic in their backyard. Of course Mr. Keller’s recipe had 20 steps including brining the chicken; so I wrote a simple version ...

Rate Flora Lazar: Boulud and Keller: What it Takes for American Chefs to Compete in France

Original at Huffington Post external link    Tue, Sep 30

By Flora Lazar While many of Chicago's leading chefs gathered this past weekend in Millennium Park to inaugurate Chicago's gourmet food and wine festival, restaurateur Charlie Trotter headed south to Orlando to help support another fledgling effort. Summoned earlier this year by the son of legenda...

Rate Sample recipe: Sabayon of Pearl Tapioca with Malpeque Oysters and Osetra Caviar

Original at Montreal Gazette external link    Mon, Sep 8

Thomas Keller is known for intricate, detailed recipes that are best made with gorgeous ingredients and by a patient, experienced cook.

Rate review: class act…

Original at the ulterior epicure external link    Wed, Jul 16

By ulterior epicure Here’s the shocker: when the bill was presented, there was a card inside that simply said, “Compliments of Thomas Keller.” No charge for the extra courses. No charge for the wine. No charge for occupying one of the most sought-after ...

Rate Recipe: Homemade Nutter Butter Cookies

Original at yumsugar external link    Mon, Jun 30

By YumSugar While I remember that Nutter Butters were delicious, these cookies, made by culinary legend Thomas Keller, were absolutely heavenly! After a quick search, I came across the exact recipe and decided to experiment with my own Nutter ...

Rate Sous Vide a la Thomas Keller

Original at Epicurious external link    Fri, Jun 20

 - by Esther Sung If you had to pick one chef who epitomizes perfection, you could easily argue that Thomas Keller—chef, restaurateur, cookbook author—is that ...

Rate Restaurant review: the best of the best

Original at KR Connect external link    Tue, Jun 3

By Kevin Roberts Of course, it was very exciting to go to Thomas Keller’s landmark restaurant in the Napa, but as I reported on this blog, the whole experience was overblown and overrated. For a start, they served two sittings, which I find primitive in ...

Rate Recipe: Chocolate Bouchons

Original at justjenn recipes external link    Tue, Jun 3

By justJENN From my favorite newest cookbook, the Ratatatouille cookbook, here is Thomas Keller’s contribution - chocolate bouchons. Thomas Keller is one of the most reknown chefs in the country and for good reason. This recipe will show you why, ...

Rate new review from Kristin

Original at Goodreads Updates external link    Fri, May 9

Kristin gave to: The French Laundry Cookbook (Hardcover) by Thomas Keller bookshelves: cookbookscooking A stunning achievement in fine dining. It is no wonder Thomas Keller is considered the best chef in America and so well respected ...

Rate A Keller-Inspired Taste of Yellow...

Original at Chronicles in Culinary Curiosity external link    Sat, Apr 26

By Dolores Thomas Keller. The James Beard Foundation's best California Chef in 1996. Best American Chef in 1997. Not one but two Michelin three-star restaurants under his stewardship. And from everything I've read, it looks like he runs the the quintessential 5S, lean six sigma kitchen.

Rate Critic's Notebook; In Napa Valley, A Restaurant Scales the Peak

Original at New York Times external link    Mon, Mar 10

By By RUTH REICHL Ruth Reichl, in Critic's Notebook column, reports on her visit to French Laundry, restaurant in Yountville, in California's Napa Valley; restaurant is run by Thomas Keller, named best chef in United States in 1996 by James Beard Foundation; photos

Rate A review of the Ad Hoc dining experience

Original at uncork29.com external link    Mon, Mar 10

By Oliver J A few weekends ago, we dined at Thomas Keller’s third restaurant installment, Ad Hoc. The restaurant was originally going to be open temporarily and then replaced by a low key burger joint. Fortunately for us, as of September 2007 Ad ...

Rate Recipe: WHB #120 : Strawberry Shortcake

Original at blog.lemonpi.net external link    Fri, Feb 15

By Y That left three : Thomas Keller’s from his book French Laundry, Lindsey Shere’s (former pastry chef of Chez Panisse) and the last from a generic, authorless baking book. It was Keller’s recipe that I eagerly tried first, ...

Rate How To: Thomas Keller: What is Sous-Vide?

Original at Brightcove external link    Thu, Jan 17

Acclaimed chef Thomas Keller shows how to prepare lamb using a method called sous-vide, which involves cooking food in airtight plastic bags and hot water.

Rate Recipe: Unti and Braised Beef

Original at CHOW: The Grinder external link    Fri, Jan 4

By Daniel Duane The braise, a simple French beef stew with reduced red wine, was rich and dark and complex and soothing, everything you hope such a stew could be (reminding me of the sensational beef stew recipe in Thomas Keller’s Bouchon cookbook). ...

Year 2007

 

Rate The original recipe from the movie Ratatouille (from an insider)

Original at Parent Hacks external link    Fri, Dec 21

By Asha Dornfest Too much work for busy moms & dads maybe, but fun nonetheless! Created by Chef Thomas Keller of The French Laundry in Napa Valley CONFIT BYALDI - Fancy name for the recipe! FOR PIPERADE 1/2 red pepper, seeds and ribs removed ...

Rate Recipe: Saut ed spinach with garlic confit

Original at Los Angeles Times external link    Wed, Oct 31

Sauteed spinach with garlic confit Total time: 1 hour, 5 minutes Servings: 4 Note: Adapted from "Bouchon" by Thomas Keller. via Los Angeles Times

Rate French Laundry's Keller Takes Plunge With Frozen Foods, Burgers - Bloomberg

Original at bloomberg.com external link    Sun, Sep 23

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Wall Street Journal French Laundry's Keller Takes Plunge With Frozen Foods, Burgers  - 24 (Bloomberg) -- Two years after opening an unassuming fieldstone restaurant named the French Laundry in Yountville, California, Thomas Keller dismissed ...

Rate Review: The French Laundry; Yountville, CA

Original at synaesthesia external link    Wed, Sep 12

By synaesthesia It’s challenging to begin even writing about a dining institution like The French Laundry. In the past few years, TFL has quickly become an institution that is very much admired. As the flagship of the Thomas Keller empire, ...

Rate Ratatouille

Original at cuisinesolutions.com external link    Tue, Aug 14

By lliu Disney / Pixar used Chef Thomas Keller and his restaurant in Napa Valley, the French Laundry to develop the food designs for the movie to include “ratatouille” as shown above.  http://en.wikipedia.org/wiki/Ratatouille_(film)

Rate Recipe: rat-a-too-ee for you-ee

Original at Smitten Kitchen external link    Mon, Jul 9

By deb The recipe for Thomas Keller’s Confit Byaldi, the accordion-fanned version of ratatouille used in the movie! It’s available on their website, looks gorgeous, but although it’s fairly simple for a French Laundry recipe, it’sa bit more ...

Rate The Greatest Fried Chicken Recipe of All Time?

Original at Food & Wine external link    Wed, Jun 27

By Emily Kaiser As Kate Krader has mentioned, yesterday we had the distinct pleasure of sampling Thomas Keller’s fried chicken (he has furnished some terrific classic American recipes for an upcoming feature story—lucky, lucky us). ...

Rate Rats Off To Ratatouille!Video included in this story.  Click to view.

Original at yumsugar external link    Wed, Jun 27

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By YumSugar I usually leave the movie reviews for my gal BuzzSugar, however I was lucky enough to catch a preview of Pixar's Ratatouille and based upon the amount of food in it, this is definitely Yum territory.The film, which features over 270 pieces of food, is every foodie's dream cartoon. The exquis...

Rate Now, for $35, an Insider’s Access to Hot Tables

Original at New York Times external link    Tue, Jan 30

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 NY - At Per Se, Thomas Keller keeps tables ready for his investors. He has another table at his disposal, but often gives it to the restaurant’s concierge, ...

Rate The Alchemist

Original at MIT Technology Review external link    Mon, Jan 8

 MA - As an ambitious young chef from a family of unambitious cooks in Michigan, Achatz talked Thomas Keller, the chef-owner of the French Laundry, ...

Rate After a Fire, a Beloved California Restaurant Vows to Rebuild

Original at New York Times external link    Tue, Jan 2

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 NY - It was the place Thomas Keller chose to celebrate his 45th birthday. Michael Bauer, the executive food and wine editor of the San Francisco Chronicle, ...

Year 2006

 

Rate Good Eating Nouveau Riches

Original at New York Times external link    Sat, Dec 23

 NY - To get a reservation at one of the chef Thomas Keller’s 16 tables may well require a degree of planning and effort that verges on masochistic, ...

Rate A cooking manifesto

Original at San Francisco Chronicle external link    Tue, Dec 12

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 CA - Dec 12, 2006 In the Observer on Sunday, Ferran Adria of El Bulli, near Barcelona; Heston Bluenthal of the Fat Duck, outside of London; and Thomas Keller of Per Se in New ...

Rate The role of a restaurant critic

Original at San Francisco Chronicle external link    Tue, Nov 28

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By mbauer@sfgate.com (Michael Bauer) I received this email in reaction to my Sunday review on Ad Hoc in Yountville: Thomas Keller does not need any more publicity. Why waste your readers time with an obsequious review? Give some...

Rate Opinion: The Importance Of Warehouse Clubs

Original at The Frugal Foodie external link    Sun, Nov 26

By noreply@blogger.com (John V) I thought I'd take a cue from the cookbooks of Thomas Keller and write a series about the things (stores, ingredients, techniques, people, etc.) that are essential to eating well on the cheap. My first post in "The Importance Of ..." series follows.

Rate Friday Food Politics: Are Chefs More Likely to be Libertarians?

Original at The Frugal Foodie external link    Fri, Nov 10

By noreply@blogger.com (John V) I hope I'm retired by 2012," said Thomas Keller, owner of the French Laundry in the Napa Valley and Per Se in Manhattan, who believes the government should not tell people what to eat. "If force-feeding a duck is cruel, then packing chickens in a cage is cruel, and then the veal and the beef. We a...

Rate Perfection Per Se

Original at The Finicky Lawyer external link    Mon, May 8

By Finicky Chef Thomas Keller A note about Per Se's vegetarian menu: when restaurants offer a vegetarian tasting menu, I am impressed but rarely tempted enough to order it. Although I still ended up going with the meat-incorporated tasting menu at Per Se, I have never before been so drawn to a vegetar...

Year 2005

 

Rate [TS] What Lulu Has and Thomas Keller Wants

Original at New York Times external link    Tue, Oct 11

By By TANIA RALLI Diane St. Clair' s pastures have drawn tourists, but her butter has drawn raves.

Rate Per Se review

Original at aquick.org external link    Tue, May 17

By adam Course 3: “Pave” of South Florida Cobia “A La Plancha” Fava Beans, Chanterelle Mushrooms, and a Preserved Meyer Lemon Emulsion Course 8: Napa Valley “Verjus” Sorbet Poached Cherries and Cream Cheese “Bavarois” Sorbet course. My palate was refreshed!

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