My affair with Thomas Keller began years ago in a San Francisco bookstore where I sat in awe flipping through the pages of his French Laundry masterpiece cookbook. What inspired me the most was how he began learning how to cook. Just this year, I’ve had the splendid opportunity to experience three of his award winning establishments: Bouchon Vegas, Bouchon Bakery and most recently, a fabulous 5-course chef’s tasting and wine pairing at Per Se for Sunday lunch.
Out of curiousity, I managed to find us lunch reservations just a couple days in advance. Given the economy, one has to wonder if this was being too extravagant. Was it worth it? Absolutely. As we were close to finishing our fifth tasting, we began to wish we’d opted for the 9-course tasting. Each dish was an extraordinary journey on the palette.
Of course, it would be remiss of me to not mention the exceptional wine accompaniment. For the Riesling, we were presented with two different vintages from 2006 and 1992. Just by color alone and then by taste, we experienced how wine truly ages to perfection. Our favorite of the pairings was the 2006 Vaona Amarone Riserva. We enjoyed it so much that we both had a second glass on the side.
Culinary Explorer’s Tips:
1. Go early for a leisurely Sunday lunch – plan on 2-4 hours for the complete experience
2. For dinner reservations – try Mondays when there is more availability
3. Jackets for men, bien sur – the church goers know their fashion
P.S. Ever since brunching at Thomas Keller’s Bouchon in Vegas, the Mister has been on an ultimate quest for the best Bloody Mary (without horse radish please) in New York. It’s not surprising that the closest contender is none other than Thomas Keller’s version at Per Se.
