Thomas Keller makes no big distinction between the detailed, complex, multilayered food that comes from his French Laundry kitchen and the less complex dishes served at his Ad Hoc restaurant down the street.
"The standards are the same," he says. "The difference is style."
For the full article, check out the new issue of Wine Spectator, on newsstands March 30, 2010.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash