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Are the French Laundry and Per Se Still Worth a Splurge? We Went Back to See.

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          🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
As Thomas Keller's most influential restaurants hit major birthdays, the cost and the demand have risen. But what about the food and the fun?
The article from The New York Times, published on November 26, 2024, discusses the evolving landscape of fine dining, focusing on two iconic restaurants: The French Laundry in Napa Valley and Per Se in New York City. Both establishments, helmed by chef Thomas Keller, have long been synonymous with luxury and culinary excellence. However, the piece explores how these temples of gastronomy are adapting to modern dining trends, including a shift towards more casual dining experiences, sustainability, and the integration of technology in service. It highlights changes in menu offerings, the impact of economic factors on high-end dining, and how these restaurants are navigating the post-COVID dining scene. The article also touches on the personal philosophies of Chef Keller regarding the future of fine dining, emphasizing a balance between tradition and innovation.

Read the Full The New York Times Article at [ https://www.nytimes.com/2024/11/26/dining/french-laundry-per-se.html ]