Following hot on the heels of artspeak comes chefspeak. Here’s chef Thomas Keller telling the New York Times about the shortest menu in his restaurants Per Se and the French Laundry, a $250 nine-course meal:
“I’d like them to experience the entire experience, the entire Thomas Keller, the entire French Laundry,” he said. People who stop at five courses, he said, are doing the equivalent of leaving a Broadway play at intermission or walking through only half of a special exhibition at the Metropolitan Museum of Art.
“Has the exhibit given them the full impact of what it was supposed to by whoever designed the exhibit?” he asked. “Probably not.”
Read more in the inadvertently double entendre-tastic You May Kiss the Chef’s Napkin Ring.
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