I first met Thomas Keller's exquisite little donuts at the end of an endlessly wonderful dinner at The French Laundry several years ago. They were the most ethereal and perfectly balanced in flavor doughnuts I had ever encountered. So when they appeared on the menu at Per Se, accompanied by a coffee semi-freddo, I suggested to my dear friend David Shamah that we share it, having eaten our full of lunch, and making a small stab at discipline. All I can say is that we both regretted not having ordered two of them! The semi-freddo was the essence of coffee and a far more interesting accompaniment to the doughnut than cappuccino or espresso could possibly have been.
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not have: your name as a portal-link to a website, website links, or your email address included with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.