#98 - Restaurant Review - The French Laundry
On this week's epic restaurant review pod, Ray talks about one of, if not, the most important restaurant ever in the U.S., Thomas Keller's The French Laundry. Ray explains why The French Laundry is so important to the culinary industry at large, Keller's upbringing at the hand of his mother, bouncing between the northeast and Florida in the summer and winter seasons, staging in France, his three failed attempts at owning his own restaurant, moving out to the west coast, fundraising to buy The French Laundry, the restaurants word of mouth success that translated into every culinary accolade and award imaginable, expansion, mentoring the U.S. culinary olympic team, self promotion and marketing, reflecting on the passing of his father, expansion and contraction of the restaurant group, and who might take succeed Keller when he passes. Then Ray provided background on current chef de cuisine David Breeden before recounting his experience at the restaurant, explaining why he liked dining at Per Se in New York City better, the disapointment of being seated under an A/C vent, and teases a future story involving Katie during their dinner. For more on chef David Breeden and The French Laundry visit spoonmob.com/davidbreeden. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob).
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