Behind the scenes at The French Laundry | Secret Table

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

Good video. Thanks for sharing it.

Amazing all the preparation and dedication that goes into a great meal. Thank you for sharing.

Thanks for posting. During one interview with Thomas Keller he was asked why the portions were so small. I found his reply interesting. You always want to leave the customer wanting more.

Here is the quote I referred to above.

KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.

KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied.

That reminds me of another great chef, Massimo Bottura, who created a sensation when he served 6 tortellinis "in a line" at his restaurant Osteria Francescana in Modena, Italy. All hell broke loose at the time but the point he was trying to make was for people to respect the dish.



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Originally Posted by Nikhil

That reminds me of another great chef, Massimo Bottura, who created a sensation when he served 6 tortellinis "in a line" at his restaurant Osteria Francescana in Modena, Italy. All hell broke loose at the time but the point he was trying to make was for people to respect the dish.



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Yes, recall that. He is running 5 star restaurants now with several month reservations, if your not connected [emoji851]


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Originally Posted by still-one

Here is the quote I referred to above.

KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.

KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied.

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This tactic is employed in a lot of what we purchase and consume, take audio for instance [emoji851]


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It’s quite an experience to spend $300-$400 per person for dinner and leave the restaurant hungry. Yes, wanting more!