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BMW Partners with Chef Thomas Keller - Web Exclusive

Sep 9, 2010

Chef Thomas Keller announced a new partnership with BMW of North America to enhance the experience at Keller’s acclaimed restaurant, The French Laundry.The collaboration involves the creation of a concierge service featuring the BMW ActiveHybrid 7.

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The announcement was made from the BMW Championship at Cog Hill Golf & Country Club in Lemont, IL, where Chef Keller played in the BMW Championship Pro-Am Tournament.

To mark the collaboration, Keller crafted a seasonal, BMW-inspired recipe that will be featured on The French Laundry dinner menu. The dish is Four Story Hill Farm Apple Fed Pork Loin with Bratwurst, Braised Red Cabbage, Apple Dumplings and Grain Mustard Sauce. Keller and his staff were inspired by BMW’s Bavarian roots and wanted to create a dish reminiscent of the foods from this area.

“My very first vehicle was a BMW 320i and as a BMW owner for more than 32 years, I’ve always appreciated the brand’s attention to precision and detail,” said Keller. “At The French Laundry, we’re always seeking ways to heighten our guests’ experience, and I am delighted to be able to work with BMW to establish a concierge car for the restaurant, for those guests that wish to add a new element to their dining experience with us.”

The BMW ActiveHybrid 7 is the world’s fastest hybrid and brings together luxury, speed and fuel efficiency. The new BMW concierge service at The French Laundry will be offered to restaurant guests on a limited basis as available. “The number one hobby and interest of BMW customers is fine dining, which makes a partnership with Thomas Keller and The French Laundry a natural fit,” said Tom Kowaleski, Vice President Corporate Communications, BMW of North America. “We look forward to working together with Thomas and his company to identify and develop future opportunities to expand this partnership.”

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The French Laundry opened in 1994 and is housed in a rustic two-story stone cottage dating back to the late 1800s. The restaurant offers a 64-seat dining room, a semi-private dining room, a salon, outdoor garden and wine cellar.

Showcasing American cuisine with distinct French nuances, the restaurant offers two prix fixe tasting menus which change daily; a nine-course Chef’s Tasting Menu and a nine-course Tasting of Seasonal Vegetables. Each menu reflects Keller’s distinct approach, combining the finest, seasonal ingredients with modern culinary techniques to create dynamic flavor combinations.

The restaurant has received numerous top honors and accolades, including a five star rating by the prestigious Mobil/Forbes Travel Guide, annually since 1999; “Outstanding Restaurant Award” by the James Beard Foundation in 2006; and a three star rating from The Michelin Guide San Francisco 2009 for the third consecutive year. His New York City-based Per Se has received the same honor, making Thomas Keller the only American-born chef to have two three-starred Michelin restaurants.

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