Menus & Dishes
The Tasting of Vegetables is not the Chef's Tasting Menu with the meat removed. It is written independently, with its own progression, and in high summer it is frequently the better of the two menus.
By The Reservation Desk Editorial Team · Published June 4, 2025 · Last updated · 6 min read
The garden dictates it. What is cut that morning across the street sets the direction, and the menu is finalised far later in the day than most kitchens would tolerate.
Technique carries the weight that protein usually would: long-cooked alliums, cultured dairy, fermented and pickled elements, and stocks built from roasted vegetables rather than bones.
The standard vegetable menu is vegetarian and uses butter, dairy and eggs freely. A vegan version is possible with notice, but it must be requested well before the date, not on arrival.
Mixed tables are normal — one guest on each menu is entirely routine and the pacing is synchronised.
Late spring through early autumn, when the garden is at peak, is the strongest window. In deep winter the Chef's Tasting Menu generally has more range.
If you are dining twice on the same trip, taking one of each across the two nights is the most informative way to understand the kitchen.
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Our editorial team researches fine-dining access, booking windows and menu formats across the Thomas Keller Restaurant Group. Every guide is compiled from restaurant-published information, official reservation platforms and first-hand dining notes, then re-checked before each update.
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