As Thomas Keller week comes to an end, we'll leave you with an interior shot of one of the rooms that comprise Bouchon's massive kitchen. This is the baking room, where on Monday night were stacked an impressive array of breads. More went in and out of the oven: épis and wreaths, snipped with scissors, baguettes on long boards covered with panty hose (yup, you read that right, a trick to keep the delicate dough from sticking to the wood). If Keller does not get the space next door to open an official Bouchon Bakery, as he's trying to do, he can turn out an impressive quantity already. No fear, you'll have quite enough baguettes to go with your rillettes and pâtés on Wednesday night, should you have scored reservations.
breads stacked on the table at Bouchon; Credit: A. Scattergood