What are you excited about on Bouchon’s new menu? Any dish not to miss?
The ile flottante–a dessert of meringue with vanilla creme anglaise, almond and caramel–is a new addition, which I just love. The team has done an extraordinary job with this dish. The dishes I always go to are the roast chicken, the steak frites, trout almandine, and the mussels. The pates are great to start with, along with our salads. These are the backbone of Bouchon’s menu.

You told the L.A. Times, “We’re not being interpretive here; we’re not making crème caramel flavored with lavender.” Why is it important to you to stay very authentic to classic French food?
What I want to do with a bistro–certainly Bouchon bistro–is to maintain the classic flavor profiles that are not only recognizable, but also so sought after when you’re dining in this kind of restaurant. Our goal is to maintain those dishes, yet refine them by using better techniques and better products. We modernize them by removing any impurities in sauces and stocks. That way, the tastes become sharp, focused and clean, without losing the flavor profile that’s recognized in a beef bourguignon, for example.

What’s your go-to French wine, if you’re having a casual evening with friends?
I like to begin with either a wonderful Muscadet or Sancerre. They’re nice, crisp white wines. Then, I’d follow with something a little more robust from the Côtes du Rhône.

Is there an under-appreciated French food that you would recommend more people try?
I think things like tête de veau, pigs’ trotters (pied de cochon) and tripe are certainly under-appreciated. I love working with these products because they can be transformed when taken from the raw state to the cooked state. When that happens, it’s pretty extraordinary.

What did you have for breakfast this morning?
Granola with nonfat milk, a cup of coffee and a bottle of still water.

Thank you, chef Keller!

(Photos by Max Wanger)