The closest that I’ve been to super-chef Thomas Keller was driving past French Laundry while a black helicopter was landing there. I assumed it was Mr. Keller himself because I think that he’d make a great Bond villain, executing his enemies by luring them into his Yountville lair then slowly cooking them in a vacuum-sealed plastic bag. Playing into my sad delusion is that over the weekend Keller cooked at Le Normandie in Bangkok, serving up his ‘”agnolotti” of sunchokes’ to some of Thailand’s military masterminds. Maytel and husband Chef were there:
The signature dish of Keller “oysters and pearls” was probably the highlight, although I know that if I was to put an oyster with a big dolllop of caviar and cover it all in a butter sauce people would probably applaud me too, although I probably wouldn’t be so sophomoric as to place inverted comments around it. It’s long been a sign of insufferable pompousness for people to do the whole inverted comma thing when talking, I don’t see why menus should be exempted from this judgement. But it was yummy and it did however almost inspire me to break into a modified version of Prince’s song “diamonds and pearls”.
His culinary and punctuation villainy knows no bounds. Surely, he’ll be in Cambodia next. Coverage and photos at Maytel