Sous-vide ala Thomas Keller & The French Laundry
We were fortunate enough to have been invited to lunch at The French Laundry yesterday, Thomas Keller’s California property and the West Coast mecca of gourmet sous-vide.
The two dishes which the menu advertised as using sous-vide were a Maine lobster tail and one with sunchokes sous-vide.
In both cases it was clear that Keller has a lot nicer cry-o-vac unit than my FoodSaver 
The lobster tail piece in particular had a great shape which appeared to have been the same shape in which it was cooked (and not that it had been cut afterwards).
Both dishes, like all 40 or 50 we ate (okay, maybe 9 plus a special cake for the occassion) were insanely good. Interestingly the wait staff never used the term sous-vide and instead described the lobster as poached.
–David
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