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com Chef Thomas Keller Unveils Holiday Gifts Selection Special gifts for gourmands

Yountville, CA: This holiday season, Chef Thomas Keller and his team from The French Laundry, Per Se and Bouchon have curated their favorite items for culinary enthusiasts and chefs at home. Ranging from the practical to the extravagant, and with price points to satisfy a variety of budgets, this thoughtful gift collection will be available for a limited time beginning December 1st on “Each year, it gets more difficult to find gifts that people will cherish and actually use,” said Chef Keller. “These are the items that my team and I have on our wish lists so we trust that our guests will enjoy them as well.” Must-have items include: The Bouchon Bistro Chocolate Tart & Port Wine Gift Set provides everything one needs to recreate and indulge in Chef Keller’s decadent chocolate tart at home, including a limited-edition 500ml bottle of Meyer Family Port wine to match. $250.00 The French Laundry Sparkling Wine & Caviar Gift Set is the portable take on Chef Keller’s “Champagne & Caviar Pairing” courses served at The French Laundry. This set includes a twoounce serving of Sterling White Sturgeon Caviar, a 375ml bottle of Schramsberg Blanc de Blanc Chardonnay-based Brut sparkling wine, a buckwheat blini mix prepared by The French Laundry kitchen, as well as two mother of pearl caviar spoons to serve this pairing. $1000.00 Per Se’s Black Truffle Risotto Gift Box comes with all that is needed to prepare the restaurant’s Black Truffle Risotto at home, including a 3-ounce (approximate) black truffle foraged from Provence, an engraved wooden truffle shaver and specialty ingredients for risotto gathered by Per Se’s kitchen team. $850.00 --more--


Departing from traditional paper gift certificates, The French Laundry and Per Se have established a 3-tier Gift Card Experience to provide guests with enhanced services and amenities during their restaurant experience, ranging from welcome glasses of Champagne to supplementary courses crafted by the kitchen. $250-$2500.00

For the first time, Chef Keller has made available from his private library signed first-edition copies of his Bouchon (2004) and Under Pressure (2008) cookbooks. $300.00 And finally, the timely and garden-themed 4th edition of Chef Keller’s in-house publication Finesse Magazine is now available in digital format for both the Apple and Android platforms. Download the current and back issues at $1.99 All items are available for purchase beginning December 1st. Additional descriptions of each item and ordering information will be available at High resolution images are available now upon request.

##### About The French Laundry Chef Thomas Keller opened The French Laundry, his flagship restaurant in 1994. Housed in a rustic, two-story stone cottage dating back to the late 1800’s, the 64-seat restaurant also offers a semi-private dining room, a salon, outdoor garden, courtyard and wine cellar. Showcasing American cuisine with distinct French nuances, the restaurant offers two prix-fixe tasting menus which change daily. Chef de Cuisine Timothy Hollingsworth, Incoming Chef de Cuisine David Breeden and Pastry Chef Milton Abel offer a nine-course Chef’s Tasting Menu and a nine-course Tasting of Seasonal Vegetables. Each menu reflects Chef Thomas Keller’s hands-on approach, which combines the finest, seasonal ingredients with modern culinary techniques to create dynamic flavor combinations. Head Sommelier Dennis Kelly, MS, curates an extensive wine list with world renowned and rare offerings. Extending beyond the plate, the restaurant places an intense focus on impeccable service to create an overall exceptional experience for guests. For more information about The French Laundry, visit About Per Se Per Se, the acclaimed New York restaurant from Chef Thomas Keller, opened in February 2004 in the Time Warner Center at Columbus Circle and has brought the distinctive approach of from Napa Valley's The French Laundry to New York City. Per Se reflects Keller’s intense focus on detail, which touches not only his cuisine, but extends to the presentation, mood and surroundings of the entire restaurant. With spectacular views of Central Park and Columbus


Circle, the restaurant includes a serene 64-seat dining room, salon, bar and wine cellar, as well as two private banquet rooms. Chef de Cuisine Eli Kaimeh and Pastry Chef Elwyn Boyles offer guests a daily nine-course Chef’s Tasting Menu and Tasting of Vegetables in the main dining room, and an à la Carte selection in the Salon. Head Sommelier Michel Couvreux curates an extensive wine list with world renowned and rare offerings. For more information, visit About Bouchon In October 1998, four years after his successful debut in Napa Valley with The French Laundry, Chef Thomas Keller introduced Bouchon, with a first location also in Napa Valley. The restaurant offers authentic French bistro fare with Keller’s unfailing attention to detail in both ingredients and presentation. Bouchon has quickly become a local favorite, receiving praise for its food, service and convivial atmosphere. Bouchon’s seasonal menu and raw bar selections change throughout the year, while staples like roast chicken, leg of lamb, and trout amandine remain as consistent, year-round favorites. The vin de carafe program at Bouchon features selections made exclusively for the restaurant from top wineries in Napa Valley and France. For more information about Bouchon and its three locations, visit


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