The French Laundry Issue
The inaugural issue of Finesse, an idea first seeded by The French Laundry's former Chef de Cuisine Corey Lee, focuses on the history of the restaurant and the roots of what has evolved into the Thomas Keller Restaurant Group. This issue is a collection of stories from some of our longest standing talent at the restaurant, as well as those who were integral in the development of the restaurant in it's most formative years and have since moved on with their own endeavors. Among those are former team members Stephen Durfee, Eric Ziebold, Bobby Stuckey, Corey Lee and Claire Clarke.
Other contributors to this first issue, who have also been important to the success of The French Laundry, include Ruth Reichl, Scott Haas, and Michael Ruhlman.
