Home > Magazine Archives > June 15, 2007 Issue > Tastes
Tastes: Boutique Lamb
Owen Dugan
Issue: June 15, 2007
Chef Thomas Keller of the French Laundry and Per Se has a reputation for being a stickler, especially about his pristine ingredients. Some years ago he noticed that the racks of lamb he got from Elysian Fields Farm in western Pennsylvania had a different texture than usual.
For the full article, check out the new issue of Wine Spectator, on newsstands May 17, 2007.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
