Theron wrote on Sun, 22 Feb 2009 10:20:53 -0800:
> I take back anything I stated back about 1.5 years ago.
>>
>> Had an outstanding night at French Laundry last night...best meal >> ever.
>>
>>
> Thomas Keller just published "Under Pressure" about "sous
> vide" cooking. The meat is sealed in a vacuum pack, and very
> slowly cooked in a low temperature water bath, as low as 1-2
> degrees over the endpoint temp. I may be cooked for a very
> long time, as long as 24 hours. I'm guessing you had a "sous vide"meat
> dish. The bottom line is "How was it".
> How much did all of this set you back in dollars. What is the corkage
> fee?. We ate there a very long time ago when they did not have a
> corkage, and the prix fixe was about $25!
That must have been a very long time ago when you could make a reservation at the French Laundry without using a "concierge" credit card or having your secretary keep dialing. I don't have either since I have retired and no-one's going to provide them for me :-(
I recently received an email inviting me to apply for a black Visa card with exclusive "privileges" of "Concierge Facilities" and an Annual Fee of $495 (really listed as a privilege)