Chef Thomas Keller transforms grilled cheese by using brown butter for richness, swapping regular cheese for nutty Gruyere, and choosing brioche for a fluffier, tastier sandwich.
As the East Coast Thomas Keller outpost, Per Se has been under more than typical scrutiny over the past two decades. Both Yountville, California's French Laundry, and Per Se maintain a whopping three Michelin stars - and Per Se has kept them for 17 years running.