I only know "Robert40" (his username) virtually, but I owe him a debt of gratitude. It was on Tuesday that he posted at a food forum we frequent, asking "Who is Peter Jacobsen?" He'd done some research, and in Googling, had produced a list of dishes at French Laundry, which you may or may not know is generally regarded at one of the best restaurants in the world. You may or may not know that Thomas Keller, the chef, is the subject of one of my favorite food-themed books ever, The Soul of a Chef, written by Michael Ruhlman, who is (not surprisingly) one of my favorite writers. (Certain foodies will know Ruhlman to be a buddy of another favorite writer, Anthony Bourdain, whose Dr. Jekyll and Mister Foul Mouth make me certain he's got a heavy Gemini influence in his birth chart.) Ruhlman's work with Keller resulted in their collaboration on The French Laundry Cookbook, famed for its labor-intensive devotion to producing dishes with incredible flavors.
Like Manresa in Los Gatos, when you go to French Laundry, you are advised to do the chef's tasting. Thomas Keller is devoted to bringing forth the essence of his ingredients, and to bold and flavor combinations, and he is famed for his resourcefulness in finding the best purveyors of the ingredients he seeks.