I haven’t read Thomas Keller’s Finesse magazine. The WSJ interviewed him in Thursday’s issue about his magazine. Apparently, the magazine features writers like Ruth Reichl and Ed Levine. It focuses on Keller’s restaurants like the summer 2011 issue on Per Se. The winter 2012 issue feautes his casual eateries like Bouchon Bistro & Bakery. He mentions that he is very open to catering to people with food allergies and food lifestyles. A chef in his R&D kitchen, Lena Kwak, created C4C (Cup for Cup) for people with gluten-intolerance. Another interesting tidbit in the interview is that a professional dancer taught Per Se’s waitstaff how to move elegantly.
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