Anthony Bourdain at the French Laundry

[Jenise]

From season 1 of his first TV series, A Cook's Tour. The higher pitch of his voice, which got more gravelly as the years and cigarettes piled up, threw me off at first, but the topic pulls back on track as he dines with Michael Ruhlman (probably the best looking man in the world of food-writing), Eric Ripert, and another NY Chef I'm not familiar with at the iconic French Laundry. I've seen this before, but I'm so glad to see it again. Made me aware of how many things that are normal today, like fancy salts and putting salt on chocolate, were ground-breaking back then.

And then of course, there's Anthony's brilliant prose to enjoy--like comparing the luxury level of that meal to riding around in a Rolls Royce naked but for mink underwear.

Enjoy!

https://www.youtube.com/watch?v=sYjZpfr6JQ4

Interesting fellow, that Anthony...marches to his own drummer for sure. Used to watch him a lot. Thanks for the link....will watch.

thanks for posting, so fun.
The 4th diner is Scott Bryan, at that time chef at Veritas, the most vinocentric restaurant in NYC (it was co-owned by Park Smith, who made available most of his huge cellar to the restaurant). He later owned Apiary , a jewel that was maybe my fave place in NYC for a while. Later he was at Milling Room - great food but I didn't love huge space. Unsure where he is now.
Bourdain was one of a kind.

[Jenise]

Dale, thanks. I just tried to find out more about Scott Bryan, but not much luck. The trail goes cold in 2014 with this from the NYT:

Another piece of late-breaking news from Flo Fab today: Chef Scott Bryan has left his position as chef at the four month old Bacchanal. It turns out that he's the big chef rumored to be signing on as chef and partner at Corvo Bianco, which has been closed since the end of July. He'll be the third chef to work at the year-old Upper West Side Italian restaurant, following Elizabeth Falkner (who quickly departed) and Chris Wyman, who did not survive the current revamp. Corvo Bianco will reportedly reopen in a few weeks. No word on who will replace Bryan at Bacchanal.

He went from Bacchanal to the Milling Room, as Dale said. But he left there in 2018 and the trail is stone cold after that.

https://www.youtube.com/watch?v=sYjZpfr6JQ4

Great video. And, for me, a nice reminder of my visit to French Laundry, too.

Thanks Jenise, fascinating viewing. I’ve heard a bit about the French Laundry over the years interesting to see it in action. Bourdain looking like a teenager!!
Jeff I assume your experience there was remarkable? Any one else been there?

Thanks Jenise, fascinating viewing. I’ve heard a bit about the French Laundry over the years interesting to see it in action. Bourdain looking like a teenager!!
Jeff I assume your experience there was remarkable? Any one else been there?

We went to FL during my second year as a PhD student at Berkeley, 2002. It was pretty straightforward. Yes it was special occasion, but you could call early AM 30 days before you wanted a reservation and get a table without too much wrangling. Then take a nice day trip up to Napa. Who would argue with that! Excellent meal and experience, but I hear it climbed into greater heights of exclusivity (and annoyance) in later years. (Chez Panisse on the other hand, always retained its local charms)

I had dinner at the French Laundry ca. 2000. Food, service, and setting all superb. I've eaten at several Michelin-starred restaurants in France, including a couple of 3-stars. Based on that experience if would have given the French Laundry at least two stars if I were a Michelin inspector.

Keller's Bouchon Bistro is also excellent, although much less formal, of course.

-Paul W.

I was there in Summer 2003. We ate in the private room because (a) we were 8 people and (b) it was easier to reserve than the main dining room!

And, yes, it was spectacular. Even now, having been to additional spectacular places and Michelin 3-stars, that dinner stands up.

It was not perfect, in a couple of ways, but not enough shade to change my final opinion.

My friend wrote it up at the time; I can repost if you'd like to read?

I was there in Summer
My friend wrote it up at the time; I can repost if you'd like to read?

Thanks Jeff I would to have a read, it is good to see the evolution of dining, particularly at the high end.
As noted above things we now take for granted were once cutting edge (remember driving miles for mesclun, Japanese stuff, etc)

We had the Pleasure of lunching at Chez Panisse in 1996, a memorable experience and the only “named “ restaurant we got near. is it still going in that charming old building?

We had the Pleasure of lunching at Chez Panisse in 1996, a memorable experience and the only “named “ restaurant we got near. is it still going in that charming old building?

Still there. Although I haven't been in years. No idea how it's doing.

[Jenise]

As Rahsaan said, still there. Probably haven't dined there myself since around 2005.

But time seems to have caught up with it. Alice's pioneering way with local farm produce is now copied widely, and the Me-Too world we're in these days would not celebrate let alone revere the scandalously sexy hunks like Jeremiah Towers who helped build its reputation.