What It’s Like Within the Sous Vide King’s Kitchen [Taste Test]

Thomas Keller might just be the ideal chef in America. Not only that, but the guy literally wrote the book on sous vide , the most well liked geek technique for vacuum-sealed flavor perfection. So what’s it prefer to work in his kitchen?

San Francisco Chronicle writer Sophie Brickman set out to reply to that very question by spending your time at French Laundry , Keller’s flagship restaurant deep within the heart of California wine country. As you could expect from a chef on the cuttingest edge of culinary technology: like a machine.

It’s an enchanting backstage account both for foodies and efficiency fans alike-speckled with tidbits concerning the reservation staff’s Googling habits-that shows the human gears behind one of the most visceral meals on the planet. [ SFGate ; Image credit: CNET ]

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This post is tagged: california wine country, flagship restaurant, heart of california, reservation staff, san francisco chronicle