Well….it was amazing. They knew ahead of time how much this experience meant to me so they gave us some extra courses and halfway through the me, the man emerged like Count Dracula. He immediately came to our table and already knew my name. We chatted for a bit about his favorite spots in Atlanta (home to me) and told us after our meal he would love to give us a tour of the kitchen which we did of course. After the kitchen tour one of the Captains said, “Mr Johnson, before you leave we have a few gifts for you and a couple little suprises.” He then handed me a gift bag and inside was a Keller cookbook, a book called “Chasing Bocuse: America’s Journey to the Culinary World Stage”, a travel book and signed menu customized to me, and of course some French Laundry Cookies. Keller himself then asked us to take some photos with him then encouraged us to hang out in his garden. I took a moment to tell him, “sir, congratulations on all your success, really, all this was so wonderful and amazing”. He looked at me a little funny and said, “Wow, thank you. That really means alot. I have a great team behind me.”
I never thought I’d be here to experience it but I’ve worked really hard and I made it happen. When it was all done I kinda got a little emotional. Being able to dine here has shown me how far I’ve come and it just kinda all hit me at once and I got a little teary eyed.
by kevinspoonie
12 Comments
That’s a WOW moment for sure, thanks for sharing OP! Do you mind saying how much the Chef’s Tasting Menu experience cost? I’ve always wanted to go to as well.
Insane menu, could imagine too protein -centered for some?
Good menu and glad you enjoyed it. This remains my fav meal of all time – went last year – and they made it special for me too. I think they do that for everyone and have some customization on the gift bag for everyone! Your menu looks solid, I had a similar one [TFL](https://instagram.com/p/CsH_BXEsELT/). There’s nothing like it! It’s not innovative or whatever anymore but it’s perfectly executed and just a great meal
I wish you got to try the bread course I had! It was absolutely divine and I have never experienced a different take on the bread course like that
Thank you so much for such an wonderful review! As a fellow Atlantan, I would love to know some of Thomas’s favorite spots in the ATL.
Super cool, did you guys some how arrange to meet Keller, or did he randomly happen to be there?
The only Keller restaurant where I’ve eaten is the original Bouchon. Took my Bouchon book, hoping for a signature.
I didn’t get to meet Keller, but our server took my book over to French Laundry and got Keller to sign it. Of course the food was sublime as well. So the only memories I have of Thomas Keller are uniformly positive.
Unfortunately, I fear I’m forever cut off from French Laundry and similar restaurants. I have a little dinky stomach now – great for my weight, terrible for degustation menus.
But, I will always have that memory of Bouchon and Thomas Keller. Thank you, OP, for your enthusiasm. Nice trip down memory lane.
I’ve heard of much better experiences at The French Laundry compared to Per Se. I will probably be able to make it to Per Se sooner than The French Laundry though
Those are some of the best pictures I’ve ever seen posted, well done!
Congratulations!!
Gratz, still one of the best meals of my life almost 20 years later! Was that the lobster “mac and cheese”? If so that was, by far, our favorite dish of the night. After dreaming about it constantly for weeks after, I bought the cookbook, then spent 5 hours in the kitchen trying to replicate it and failed miserably!!!!!
https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts/chapters/butter-poached-lobster-with-macaroni-and-cheese
The dishes look amazing and it’s always great to see the chefs.
If it’s not too personal, why did this experience mean so much to you and why did it take 20 years? And how did the staff know, or find out?
It is a great to read such an enthusiastic review. Congratulations on scoring the reservation, it can be very challenging. It is a fantastic restaurant and the service and attention to details are second to none.