Defining success for me is not a personal thing. The restaurant had become the standard bearer for itself. And that is what I want to leave as the legacy here, after I leave. It's not Thomas Keller's French Laundry. It's just the French Laundry. And as such, it will have a set of standards that other people will aspire to and expand on. That's my goal.

— Thomas Keller, Chef  

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