The French Laundry magazine

It’s called Finesse and it’s available at any of Thomas Keller’s restaurants.

The theme of the 64-page first issue is history, so Keller and co. have collected stories — and the expected gorgeous photography — all about the Laundry and every aspect of the restaurant: longtime staffers, former cooks, journalists.

Ruth Reichl and Michael Ruhlman pen articles. Chefs of all kinds make cameos. But it’s more than that — the magazine also highlights lesser known, yet essential parts of the French Laundry machine, like the wine producer who partners with the restaurant to create the Cuvee French Laundry.

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