Thomas Keller’s technique has become so famous that Pixar studios called upon his expertise when making the film Ratatouille. You may not get a chance to taste it in his restaurant “The French Laundry” but the revisited ratatouille served at the end of the film is his invention. At the heart of Napa Valley, this chef, who also wows New York with his Per Se restaurant, has created one of the best tables in California. Working closely with the best producers in the region, he and his team concoct voluntarily minimalist dishes, where products such as oysters and truffles are savoured in a series of scripted mouthfuls. The idea behind this “sequencing” of the meal is to multiply the surprises, in a restaurant that renews its menu… every day. Don’t be surprised by the freshness that bursts in your mouth: the herbs and vegetables are straight from the garden.