About Thomas Keller

Thomas Keller is a renowned chef with 13 restaurants and bakeries in the United States. He’s the first and only American chef to have two Michelin three-star restaurants, The French Laundry and per se, both of which continue to rank among the best restaurants in America and the world. He’s also the author of more than half a dozen cookbooks, including The French Laundry Cookbook, Bouchon, and Ad Hoc at Home. @chefthomaskeller

Two white bowls filled with strawberry rhubarb compote and two spoons resting between them.

Strawberry Rhubarb Compote

Strawberries, rhubarb, lemon, and sugar are all it takes to fix a batch of the sassiest pink sauce you’ve ever tasted.

  • Quick Glance
  • 0
Pork Chart

Pork Brine

With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.

  • Quick Glance
  • 10 M
  • 20 M
  • 8
Cubes of pork belly confit on a white serving platter.

Pork Belly Confit

You’ve not truly lived until you’ve had pork belly prepared this way. Perhaps it’s time you get a life….

  • (2)
  • 45 M
  • 1 D, 16 H
  • 24
Apple Fritters

Apple Fritters

Fritters, made from thin matchstick slices of apples, are pulled from the oil and sprinkled with sugar.

  • (2)
  • 25 M
  • 45 M
  • 3
Escargot

Escargots ~ Snails with Herb Butter

Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.

  • (1)
  • 35 M
  • 2 H
  • 2