Vicky Ratnani is the Chef for all seasons

Thomas Keller, or Chef Keller as I would call him, is an American restauranteur and cook book writer. Named as Chef of the Year in 1997, he owns the most iconic restaurant in Yountville, Napa, California (about an hour and a half from San Francisco) called The French Laundry, which has won innumerable awards. In fact, it is counted among the top 50 restaurants in the world, and has been among the top 10 in America for a while. The restaurant is an old French steam laundry, which he later converted. I waited for two years to get a reservation. One must call and book exactly two months in advance for a table. The meal is a 15-course tasting and takes almost three to four hours to consume. There’s only one seating every day and they are closed for lunch.

Chef Keller believes that the real art of cooking lies in elevating to excellence the simplest ingredients, and that great cooking is all about the virtue of process and attention to detail. So enamoured he is also of the more casual type of cooking, he opened Bouchon (also a cook book) right next to The French Laundry, and joked that he wanted a place to eat after work.

Its success has led to the opening of Bouchon in Las Vegas and the Time Warner Centre in New York. He also has another restaurant, Per Se, in New York that shows that progressiveness of cuisine and carries the New York feel, as compared to the Laundry in Yountville. Keeping in mind the connection between The French Laundry, Keller chose restaurant/hotel designer Adam Tihany to draw together subtle references to The French Laundry and elements from both his and Keller’s pasts. For example, the decorative blue door to the right of the main entrance is modelled after the blue door at The French Laundry.

At Per Se, the guests can choose between two pre-fix menus out of which one is vegetarian. Both these menus are close to $295, which does not include wine or any alcoholic beverage.

I love the way Chef Keller once explained that it is all about the basic techniques, the produce and the treatment you give that create the most amazing dish in the world.

A glimpse of the vegetarian menu at Per Se —
TASTING OF VEGETABLES October 23, 2013
Caramelised Sunchoke Veloute: Oregon Huckleberries, Hakurei Turnips, Piedmont Hazelnuts and Pea Tendrils

Salad of Braised Salsify: Marinated California Grapes, Black Truffle and Frisée Lettuce

Slow Roasted Sweet Carrots:  Gingerbread, Persimmon, Young Fennel and Vadouvan Curry Yogurt

Chou-Fleur A La Grenobloise: Sunny-Side Up Hen Egg, Chanterelle Mushrooms, Red Onion Rings, Toasted Brioche, Parsley and Italian Caper Gastrique

Matsutake Mushroom Dumpling: Hawaiian Hearts of Peach Palm, Koshihikari Rice, Scallion Salad, Daikon Radish, Fresno Chilis and Pea Tendrils

Mascarpone Enriched Butternut Squash Agnolotti: Honey Poached Cranberries, Brussels Sprouts,Chestnuts and Beurre Noisette

Twig Farm’s Washed Rind Wheel: Per se Biscuit, Bartlett Pear, Fennel Bulb and Marcona Almonds

Petit Belly: Apple Cobbler, English Walnuts and Pickled Pearl Onions

Assortment of Desserts: Fruit, Ice- Cream, Chocolate and “Candies” Bon appétit and don’t stay hungry…