Thomas Keller manages to not only be a passionate and thoughtful chef, but a very much valued mentor. What an honour it would be to work with him!

This has to be the most cleanest, organized kitchen I've ever seen in my entire life.

What a remarkable man ! A credit to the United States ! I live in Australia and I'm now too old to travel without being killed by a blood clot, but I've seen a few videos of Mr Keller's great restaurant and it almost felt like I was there, feasting on a menu I could only dream of. Best wishes to you and your staff, chef ! May the blue door stay open forever !

That kitchen is worth than my entire combined income for the last 20 years. I am happy to see a chef achieve their dream menu, in their dream environment and be recognized. At age 62, when most people are looking at their bank accounts for retirement, he is investing heavily. I guess that is the same as him saying, "I am here until the very, very end."

Thomas Keller is so awesome, one of the greatest chefs but so humble and just down to earth.

damn!!!! ive been in culinary and hospitality for decades and ive never seen such a beautiful and clean kitchen! wow! RESPECT to Keller!

I loved watching Chef Keller show us his restaurant-obviously he is proud of his creation, truly is an artist with food. Still, he is humble and you can’t help but love what he does with food.

I work for Thomas Keller on board Seabourn Cruise Line and I love it I would love to be part of this generous team on land one day...

Beautiful kitchen, what a nice person Thomas Keller is, he is so humble and personal. Thank you for the video.

I've been lucky enough to eat there twice. An amazing experience for all the senses. Worth every penny.

Greatest chef in American history.

I would love to experience dining there.

He's in my top three best ever inspirations. Ferran Marko n Thomas . only a chef knows the feeling

"Less is more" So this space is for me, as a kitchen learner, the best.. Thank you so much for the video and for everything I have learned.

I'm still gonna eat here when I reach a certain milestone. Been waiting for 20 years I can wait a few more .

Great layout, fantastic organization. Perfection incarnate.

I have a dream in my life Thomas, to know you and go to the French Laundry. As soon the epidemic is finished I will go.

Thomas Keller's The French Laundry is a VP American landmark & global tourist destination. It 100% deserves to be the most famous Small Business.

Bonjour Chef ,merci pour cette passion de la cuisine francaise

Would love to see a higher resolution version of this great video!

Dear Sally you did all the right things. With tears in my eyes.

could have done a panarama shot of the surrounding area, and although the FL complex is right off the main road north/south through Napa valley it is stunningly gorgeous. Getting one of those outdoor tables during the daylight hours is a real treat. And the wine available direct from the vintners .... WOW!

thats not a kitchen its an operating theater !

Love how clean that place is. Would eat off the floor if I had to.

Saw the documentary about Sally and Don -- loved the film! It's called 'The Best Chef in the World' directed by Ben Proudfoot.

That he keeps addressing the other person as a chef, tells me that he is serious about his employees’ jobs.

Thomas Keller calling you "chef"...must be a great man.

the lemon thyme macarons- a) 1st batter is green b) next as the center or focus of the dish is the yellow batter ? that is such a beautiful concept .. really the way to cause the center stand out to pull it off aesthetically

One day I'm going to work for him..

As a full time photographer and part time foodlover I know you or the photographer have higher resolution of this video, and I strongly encourage you too repost this video in 720p or 1080p. The content is just too great for 360p. Alot of views are waiting.

Who else is watching this LIVE tour in 2019 ?

This video just came up on my feed I will follow William Sonoma now- but love learning about a good running kitchen and the fresh vegetables and gardeners… One thing that stuck with me is so true what he said about cleaning up as you go… My mom taught us that when we were young children, and I’m 61 now and I still clean as I go. like Chef said, it makes your evening enjoyable to not have a messy kitchen after the meal… Clean as you go! 🫶🏻☺️🍷

Excellent values for Hospitality professionals

The kitchen so neat and clean

Well spoken, Chef!

Gavin's Bane?

90 people a night at 310 per head. 27900 a night. 7 days a week is 195300. almost 800k a month, from vegetables they grow themselves. plus drinks. whoa. they make 10 million a year, even if 85% is overhead, from cooking food, that's insane. talent like his is rarer than people realize, theres a lot of good cooks and chefs, but guys at his level is different.

Helps to be a the heart of the source (e.g. ingredients, veggies). If only there was a slaughter house across the road too. Then the French Laundry restaurant would be self-sufficient. :) I recall being at an oceanside Mexican restaurant long ago. when I was a kid. The restaurant had little boys run into the ocean and fish for red snapper. Can't be any fresher than that. And it was good. Was BBQ'd. recall lemon. ;) The American "wolfgang Puck"...pushing cookware by Cangshan with TK's name on the product.. :)

If you ever have a day for poor people, I’m in! It’s my dream to eat there!!

SO SO impressive. Kudos.

See you Sunday, hope Chef Keller is in the kitchen

Thomas Keller is a great chef! Find out why on what makes a great chef channel.

360p.......

They not wearing a hair net ?

Recall gavie after party at FRENCH LAUNDRY WHOS IN

What a kitchen🤤🤤🤤

What form of heat are your ovens, steam, gas, and cook tops

TK is a Culinary God...

Do you have a drive-through?

A peek into the kitchen you get in heaven, but slightly better.

lovely description! I want to come, but I am in Illilnois!!!!

There's always room for dessert even in a video tour

11:05, they're stroking the filament on the cucumbers....

Amazing

"Simple is difficult" - Thomas Keller

Wow!!!!!!!!!

TK the legend . re using the boxes the fish came in for macroons

Me and some other chefs got to eat at the French Laundry two years ago. Most of my chef instructors were VERY jealous.

Amazing ‼️👍🏼♥️

A funny part in the video, is where a question comes in for Matt.... what is your favorite course on the menu? Immediately, Keller takes over and says that's a hard question, blah, blah, blah. What many people don't understand is that, it is quite possible Matt has never sat down to a meal at the Restaurant even after a decade of service. Many restaurants have a policy against the help dining where they work. I doubt, by Keller's reaction that Matt has ever dined at the French Laundry? He has probably manged to sneak a taste here and there in the kitchen... but no one is talking. Anthony Bourdain wrote in one of his books (Medium Raw) about a most amazing fish prep guy in the 3 star Michelin restaurant Le Bernadin, co-owned by Bourdain's friend Eric Ripert. Apparently, when the fish prep guy took off, it took 3 people to fill in to do the same quality and quantity of work. As an experiment, Bourdain asked the prep guy who's name is Justo Thomas, to join him for dinner at Le Bernadin. This is unheard of in the industry, but Bourdain wanted to show what the end result of all that preparation was all about. It is a great story with a happy ending, but it points out the fact that many, many people who work in famous restaurants, have never eaten there.

RIP Mrs. Schmitt.

I want to start a restaurant called "Reality Cheque." You get valet parking, and when you go through the front door, you are wisked away to a farmers field in a third world country to spend the day working in a field, and at the end of the day you are fed a bowl of maize, while seated in a grass hut with your host... Alexandria Ocasio-Cortez.

He did not explain the cook tops,no visible flames.Does anyone know?

Are they really good chef or do they just get the best ingredients?

The place to have on your bucket list. Classic, beautiful and decadent. The height of class and taste. Thank you Chef Keller, for your mastery and dedication to wonderful refined food.

Sadly.....🥺 As much as I wanted to I could never be able to eat there.

One wonders what happened to all that cookware now that that Keller has moved on to Hestan? Maybe they donated it somewhere.

Are you kidding? You didn't take this down?

360 DPI...what is this, 1974?

luv you i try sum of yor ideas.. i always clean as i go

Why not "The Napa Valley Laundry" or "The Golden State Laundry" etc.?

How tf was this posted in 2017 with a max resolution of 360p?

how could the building enveloped in plants keep ants away?

Those who manipulate the organized habits and opinions of the masses constitute an invisible government which is the true ruling power of your world. Your minds are molded, our tastes formed, our ideas suggested, your future planned, by people you have never heard of… and this is where they eat.

2018 and 360p???? Whats going on???

The 5 second rule is bumped up to 20 in that kitchen

Williams Sonoma uploading a video in 360p like what are you doing? Can’t even tell the details in the architecture or the kitchen because everything is so pixelated.

can anyone tell me what french cooking suite Chef TK uses. That kitchen is gorgeous

Anyone know what sort of cook top that is?

That is some tasty 360p.

10 million $ for the kitchen ?

Ay the creator of Ratatouille for Ratatouille movie

Say 'ah' one more time.

Say uh and um one more time

"The first question is sponsored by All-Clad".

Cuisine is his forte. Communication...

The burners are a mile from the rail, can't imagine why that makes any sense?

Would be great to work,

Any pointers on doing a stage at the French Laundry? Thanks in advance

howdie just ate a few dogs delicious. 2 bucks , did my laundry 5 bucks too

He talks a bit like Jeff Goldblum

😢

Who’s here after watching The Bear?

Uhhhh,uhhhh,uhhhh Can't watch anymore

Is he still making bong water food in his overpriced cookware line?

I am absolutely shocked and disappointed that such an incredible chef who says “to us the details are really important” uses the wrong term for macaron. A macaroon is a ball of coconut, while a macaron (one letter o) is a three layer, “French Macaroon” and should be stated as such so as not to misrepresent the item in question with a coconut ball.

I haven't heard more "Ah"s and "Um"s since I had my last meal at Noma.

uhhhm.

Any jobs Chef Thomas Keller?

How’s all that taxpayer money treating y’all?