Per Se, every mention
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tap a year for its mentions
every year anyone Guy Raz 9Thomas Keller 3
Verbatim, from the transcripts: the passages where Per Se comes up
Chef and Restaurateur: Thomas Keller
- ▶ 2:35 Guy Raz I'm Guy Raz, and on the show today, how Thomas Keller's love of food and obsession with detail helped him build a business that includes two of the best restaurants in the world, Per Se and the French Laundry. 2 times in the scene
- ▶ 47:21 Thomas Keller Every night from that point on, we've changed the menu at French Laundry and Per Se.
- ▶ 50:45 Thomas Keller Which has really blossomed into something that the French Laundry is known for and per se is known for.
- ▶ 54:51 Thomas Keller They go to some, to, to their next, their next post, and they're taking something with them from the French laundry, or per se, or wherever they're coming from,
- ▶ 1:03:40 Guy Raz And in 2004, you go back to New York City to open a restaurant again, per se, which is still open, still very successful. 3 times in the scene
- ▶ 1:09:29 Guy Raz So you, I mean, in order to decouple Thomas Keller from Per Se and French Laundry, and frankly, you know, you can go to either of those restaurants, and it doesn't matter whether you happen to be in the kitchen or not, because there are… 2 times in the scene
- ▶ 1:11:17 Guy Raz And you did get a really nasty review per se did in, in, in, in the New York times, Pete Wells, the food critic. 2 times in the scene