How glad are you that Thomas Keller, American treasure, founder of French Laundry and Per Se, has a new cookbook, Bouchon Bakery? You're soooooo glad, because holy cow, he's coming to Minneapolis for a once-in-a-lifetime reception at La Belle Vie! All the deets in the press release below, and keep these numbers in mind—only 125 tickets, each $250, on June 18. Whoa! --- Belle Vie Presents:An Evening with Thomas Keller and Sebastien Rouxel With Special Guest, Andrew Zimmern, Tues., June 18 MINNEAPOLIS – To celebrate the launch of Thomas Keller’s fifth cookbook, BOUCHON BAKERY, La Belle Vie is hosting a lavish cocktail/small plate reception and presentation with Keller and chef/co-author, Sebastien Rouxel beginning at 6:30 p.m., Tues., June 18. The evening will offer guests a rare opportunity to mix and mingle with some of the world’s most celebrated chefs while enjoying a variety of eight different small plate dishes inspired by the works of Keller and created by La Belle Vie Chef/Owner Tim McKee, Chef de Cuisine Michael DeCamp and Pastry Chef Diane Yang. As part of the evening’s activities, TV celebrity and host of Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Andrew Zimmern, will emcee a brief program and Q&A session with Chefs Keller and Rouxel. Plus, all guests of the event will receive a personally autographed copy of BOUCHON BAKERY. It will be Keller’s only book signing and appearance while in the Twin Cities, and attendance is limited to 125 guests. “This is a rare opportunity to hang out for an evening actually chatting with one of the world’s most influential chefs,” noted McKee. “How often do any of us get an opportunity like this? It’s going to be a very special night not only for our guests, but for us as well.” Written with Rouxel, who oversees pastry for The French Laundry, the Bouchon Bakeries, and per se, BOUCHON BAKERY (Artisan Books; October 23, 2012) is an exploration of Keller’s all-American childhood treats and the classic French pastries he adored as a young chef in Paris. Throughout the book Keller and his team share resourceful ways to ensure their recipes taste the same when made in a home kitchen as they do in the bakery (a Super Soaker water gun, for example, is on the equipment list on p. 267—it’s a key component in replicating the volume of steam necessary for making bread). The dozens of lessons throughout the book are sure to improve any baker’s repertoire: how to make over-sized cookies into perfect bite-size morsels, the correct way to measure the thickness of dough (never at the edge), the proper way to freeze a cake, the best type of pastry bags to use, detailed bread baking fundamentals. And while pastry is noted for its precision, creations like the Witches’ Hats (p. 352) reveal how it also lends itself to fun and whimsy. BOUCHON BAKERY offers a full range of favorite desserts. Chapters include Cookies, Scones & Muffins, Cakes, Tarts, Pate a Choux, Brioche & Donuts, Puff Pastry & Croissants, Breads, Confections and Basics. Ticket price for the La Belle Vie event includes hosted cocktails, wine, passed small plate reception, the Zimmern-hosted Q&A presentation and an autographed copy of BOUCHON BAKERY. The event is open to the public. Advance RSVP/purchase is required and tickets are $250 all-inclusive. Tickets may be purchased by calling the restaurant directly at 612.874.6440. La Belle Vie is the creation of James Beard Award-winning Chef Tim McKee. This French Mediterranean restaurant is easily one of Minnesota’s most celebrated and critically acclaimed dining destinations. La Belle Vie is located at 510 Groveland, Minneapolis, Minn. For reservations or additional information visit: www.labellevie.us or call 612.874.6440 # # # ABOUT THE AUTHORS: Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, Ad Hoc at Home and Bouchon Bakery, has six restaurants and six bakeries in the U.S., which continue to elevate the standards in the industry. His Bouchon Bakeries – located in Yountville, Las Vegas, New York and Beverly Hills – offer a uniquely elevated combination of French and American classics. Keller’s three-star Michelin Guide- rated fine dining restaurants, The French Laundry and Per Se, are considered two of the best restaurants in America and are consistently ranked among the top five eateries in the world. Sebastien Rouxel, co-author with Keller of Bouchon Bakery and executive pastry chef for the Thomas Keller Restaurant Group, oversees all aspects of the pastry department for Bouchon Bakery, The French Laundry, and Per Se. In 2005, he was named a "Rising Star" by StarChefs magazine. In 2006 and again in 2008, Pastry Art & Design magazine declared him one of the "Top Ten Best Pastry Chefs in America."