Had lunch with my husband at the French Laundry a while back. A nice meal, great service, but didn't rock my world and it is still bugging me. I keep hearing other chefs rave about what a visionary Thomas Keller is, but I'm not sure why. I've read some of the threads about whether people have enjoyed the restaurant or not, but I'm still trying to understand why people who like Thomas Keller's cooking think it is so amazing. (I am really on quest to understand what this is about and not being facetious.)
Some of it may just not being able to live up to the hype, but I was still really surprised. I've eaten at some other hyped places, but haven't had this type of experience. I had my first really good meal at Taillevent and I think I could still remember just about every course and finally getting what French technique was about. When I eat at Chez Panisse, I get what unfussy technique and ingredients that could stand up and sing arias is about. At Gary Danko, I get the best relationship between food and wine that I've experienced anywhere. Etc, etc, etc. What I am supposed to be getting at the French Laundry that I'm not? I know his cooking is incredibly labor intensive, but to what end?
Can anyone enlighten me?