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French Laundry Restaurant Greenhouse. The building was constructed as a saloon in 1896 by a Scottish stonesman for Pierre Guillaume. [4] A 1906 law outlawed the sale and consumption of alcohol in the area around the Veterans Home of California Yountville, [5] and the building was bought in 1920 by John Lande who used it as a French steam laundry, [6] which is the origin of the restaurant's name.
The French Laundry, founded by Sally Schmitt in 1978 [10] and now owned by chef Thomas Keller, has a three-star Michelin Guide rating, and was twice named the "best restaurant in the world" by "The Worlds 50 Best" restaurant rating organization. Yountville is also the home of a Michelin one-star restaurant, Bouchon. With more than one Michelin ...
Yountville, California Opened: 1978 Thomas Keller's The French Laundry may be the nation's most influential restaurant of the modern era, at least according to some of America's other acclaimed ...
Online magazine The Bold Italic took 4-year-old Lyla Hogan to acclaimed restaurant The French Laundry, where she critiqued the cuisine with her facial expressions, as well as some fantastic quotes.
Thomas Aloysius Keller (born October 14, 1955) is an American chef, restaurateur and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, including Best California Chef in 1996 and Best Chef in America in 1997.
The French Laundry — Yountville, California. The French Room — Dallas Texas. Geronimo — Santa Fe, New Mexico. Gramercy Tavern — New York, New York.
The Schmitts opened the French Laundry restaurant on February 7, 1978. [2] The restaurant served one prix fixe dinner a night, and every day there was a different menu: a choice of three starters, a soup, an entree, a green salad with cheese and a choice of three desserts. [2] Both the food and wine were locally sourced. [1]
In 1993, Siegel moved to New York to work at Daniel, and returned a year later to work at The French Laundry in Yountville, California, as an opening sous-chef to Thomas Keller. [6] [7] In 1996, Siegel left The French Laundry to become Chef of Charles Nob Hill in San Francisco, which specialized in a fusion of French and California cuisine. In ...