The Culinary Works

If you are a foodie, the name Thomas Keller is probably familiar to you.  If you are a chef, Thomas Keller means something to you.  If you are a chef in Northern California, Chef Keller is a culinary legend.  The why’s and opinions about what he does are numerous.  I recall watching a show in which Anthony Bourdain, who doesn’t dish accolades to the undeserved, ate dinner at The French Laundry and was visibly moved by the mere presence of Thomas Keller, let alone the opportunity to eat his food.  To most chefs, the dedication, honesty and integrity of his approach to food is something we all should be inspired to achieve.  He is perhaps more god than legend!  To me, the explanation as to why can be summed up very simply, he does it right, all the time, every time.  Simple as that!

On a beautiful Saturday we drove through the Napa Valley with one destination in mind….because of me.  I wanted to go to Yountville, home of The French Laundry and Thomas Keller.  But, that isn’t why I wanted to go.

Yountville is also home to Thomas Kellers Bouchon.  Bouchon is a more relaxed Bistro where Keller creates upscale yet honest versions of French classics and favorites.  I am a BIG fan of Bouchon.  But, this is not why I wanted to go.

I wanted to visit the Bouchon Bakery.  As a chef, something I always have a need for is inspiration and nothing inspires me more than quality desserts done correctly.  There truly is a difference between what a pastry chef with passion and integrity will create as opposed to that yummy looking ‘thing’ from the supermarket.  Hey, I’m not bashing the supermarket bakery; I’m just saying that there is truly something more out there.  So I seek out what people say is the best and try it for myself.  If it is, I am pretty adept at figuring out how to recreate a similar version at home.  Show me someone doing it right and I become inspired.  Let me tell you about the Bakery.

First, the bakeshop is pretty good sized, leaving a tiny crowded retail space, with a window into the baking area.  Yes, the line out the door, the shoving and pushing to see everything and not loose your chance to order is no fun, but the bakery produces product for both The French Laundry and Bouchon and I believe for some others as well, so the retail space has been understandable short changed in favor of kitchen space.  As someone normally working in the kitchen space, I respect that.  They do everything from breads to cookies and I’m telling you, they all look beautiful. 

Keeping in mind I would like to not weigh 600 lbs, I tried to limit myself.  I chose an Espresso Macaroon, a Pistachio Macaroon, a Nutter sandwich cookie, and a Chocolate Tart.  I shared.  Stop looking at me like that. 

The nutter sandwich cookie was two peanut butter cookies filled with a peanut butter buttercream.  The texture of the cookie was different causing me to suspect they are using ground nuts in the batter.  I am not sure.   It was excellent but I must confess I turned it over to my son pretty quickly in favor of tasting the other stuff.  Then, I tasted the Espresso Macaroon, heaven!  These aren’t the coconut macaroon you are used to.  I have had and made French macaroon cookies in the past, so I knew what they were but these were really awesome.  They are a meringue based cookie filled with butter cream.  The balance of the flavors was truly lovely and the texture, crunchy and chewy at the same time, is fabulous.  The pistachio cookie was also good, but I was blown away by the Espresso cookie.  Then, the chocolate was calling my name.  The tart was so amazing.  A short crust filled with dark chocolate ganache.  For a chocolate lover like moi, it’s the perfect dessert.  Crisp crust, creamy filling that because of the high cream content melts in your mouth and because they are using high quality ingredients, there is a true depth of flavor in the chocolate.  Can it get better?  Yes, the crust was lined on the bottom with something resembling toffee, which added textural interest.  I have made countless chocolate tartlets and I promise you, they never get old to me IF they are well done, and this was nice.  Mark seemed to think the chocolate was to dense.  I think he was expecting a chocolate mouse, but this isn’t, it is like the inside of a truffle which is ganache.  YUM!!  In the end, I think we were all equally in love and intrigued by the Espresso Macaroon.  Later in the day, I kindly shared the last couple of bites, earning a medal of generosity, and we were again impressed with the balance of sweet, the depth and bitter finish of the espresso, the crunchy, chewy texture, just perfect.   It is always inspiring to me to experience truly well done food and this definitely did that.  I suspected the cookies were meringue and almond flour but was determined to confirm my theory.

Now happy and back at home, I have located my well worn and well used copy of the Bouchon cook book and I am excited to say the recipe for the Vanilla Macaroons has generously been shared by Chef Keller in the book.  It is meringue and almond flour.  YES!!  I am going to make them and I am going to add some espresso powder into the batter and the buttercream to see if I can recreate them for myself.  I will let you know how it goes.  Wish me luck on that diet.