![]() ĭuring the COVID-19 pandemic, The French Laundry closed and re-opened several times, and faced restrictions such as limited seating. During the remainder of the renovation project, the staff worked out of a temporary kitchen. On April 7, 2015, the restaurant reopened following demolition of a number of buildings on the site. Most of the wine was subsequently recovered. In December 2014, while being temporarily closed for renovations, The French Laundry wine cellar was robbed of an estimated $500,000 of wine. In July 2014, the Napa Valley restaurant celebrated its 20th anniversary with a six-hour feast for friends, locals, and luminaries and temporarily closed for renovations before the end of the year. In 2004, the restaurant installed a geothermal heating and air conditioning system. That year it won three International Association of Culinary Professionals (IACP) awards for Cookbook of the Year, Julia Child "First Cookbook" Award, and Design Award. In 1999, Keller published The French Laundry Cookbook, which he considers his definitive book on cuisine. The Schmitts ran the restaurant nonstop for seventeen years, before selling it to Thomas Keller in 1994. The French Laundry was one of the first restaurants to offer what would become known as California cuisine. They kept the name, the French Laundry, because locals still referred to the building as such. In 1978, Sally Schmitt and her husband Don purchased the building and renovated it into a restaurant. In the 1920s, the building was owned by John Lande who used it as a French steam laundry, which is the origin of the restaurant's name. The building was built as a saloon in the 1900s by a Scottish stonesman for Pierre Guillaume.
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