Finesse, The Preservation Issue bouchon bistro " says Chef Keller about

" says Chef Keller about our yearning for the flavor that has been bred out of pork

a mini version of the chef coat our culinary team wears in The French Laundry kitchen

Caviar unopened will stay fresh for up to 8 weeks

SUSTAINABILITY:

Finesse, The Preservation Issue bouchon bistro " says Chef Keller aboutThe idea of preservation may conjure up images of canning, drying, storing, and literally preserving foodespecially for the chef or home cookand these processes are not so different than how we protect our memories. In this issue of Finesse, our eighth, we explore the act of preservation in and out of the kitchen. The conversation is rich, ranging from lost arts and those who fight to preserve them to how we maintain and reference culinary traditions