Continually ranked one of the top chefs in the world, Thomas Keller redefined contemporary fine dining at the French Laundry, his sublime Napa Valley restaurant. But the mastermind behind New York's Per Se and Napa Valley's Bouchon and Bouchon Bakery still has more than a few surprises up his crisp white coat sleeves—and we're not talking his latest Napa hit, Ad Hoc, which showcases a take-it-or-leave-it four-course meal that changes nightly, served family-style by a staff dressed like mechanics. We recently asked the California native to divulge to us some of his food, wine, and entertaining preferences. In classic Keller style he hospitably responded with delicious answers—with a generous dash of the unexpected. —Erika Lenkert
What's always in your refrigerator? Hilden, a still water from England, nonfat vanilla yogurt, raw almonds and vegetables—typically cauliflower and broccoli—cranapple juice for breakfast, nonfat organic milk. In my freezer, I always have some beautiful potato gnocchi that I keep just in case I get hungry in the middle of the night, and some fresh tomato sauce that I cooked in the summer and have packaged up and now keep in there too … and some coffee.
What's your house wine? A rich zinfandel. Probably Lytton Springs or Geyserville.
House bubbly? Salon 1985 would be my favorite.
Favorite cocktail? Single-malt scotch with a little bit of ice water on the side.
Favorite olive oil? Armando Manni makes the best olive oil in the world.
Favorite fast food? In-N-Out Burger.
Fast table decor tip you use when entertaining at home? Lots of candles and some fine white tablecloths.
Your guiltiest pleasure? I'm hoping this question is about food! That would be eating in bed.
Favorite new kitchen toy? I just got a great set of All-Clad copper-core pots, so I have a bunch of new toys!
