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Life at the Laundry

While musing on gastronomic time travel, Grant Achatz gives us a snippet of how Yountville's most famous kitchen differs from most others: "My friend Eric Ziebold (today the chef of Citizen in Washington, D.C.) and I would often challenge each other to mental and physical duels in the French Laundry kitchen. Races to tourne all varieties of vegetables, truss boned-rolled-tied lamb loins (and then measure the consistent distance between the strings), and trivia games based on ingredients in Georges Auguste Escoffier's recipes would often help us stay motivated through the busy prep days." [The Atlantic]

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