Thomas Keller of Per Se Now Makes Hot Dogs for Bubbledogs in London

(Bloomberg) -- Chef Thomas Keller is known for amazing dishes at the three-Michelin-star Per Se in New York. The menu costs $325.

Among the options: Oysters and pearls, a “Sabayon” of pearl tapioca with Island Creek oysters and white sturgeon caviar. Or how about the Wolfe Ranch white quail, with pumpkin purée, Medjool dates, English walnuts and toasted pumpkin seed jus at the French Laundry, in Yountville, California?

To such fine creations, chef Keller has added something extra special. A new hot dog.

The Thomas Keller Surf n' Turf will make its debut in December at Bubbledogs, a tiny London restaurant that serves Champagne and dogs. It's a frankfurter topped with minced Cornish lobster, dill pickle chips and celery. It will cost £12 ($14.60) and be available throughout the month.

Bubbledogs owners Sandia Chang and James Knappett met while working at Per Se a decade ago, when he was a chef and she waited tables. They worked for Keller again when he opened the pop-up French Laundry at Harrods in London in 2011. The husband-and-wife team regularly invites chefs to create hot dogs for Bubbledogs.

 "We went Americana for this dog," Keller said. It combines an American hot dog and a New England lobster roll.

"We start with a traditional buttered brioche, like you’d find in a New England lobster roll. We layer the bun with house-made dill pickles, and then, for the 'relish,' we top the dog with chilled lobster salad and garnish it all with micro celery leaves.

"I am a fan of both hot dogs and lobster rolls - childhood favorites, staples of sun-splashed picnics and afternoons spent at the ballpark."

This isn't Keller's first dog. He has also developed the Yountwurst, which takes its name from the town of Yountville, home of the French Laundry as well as his Bouchon bakery and Ad Hoc casual restaurant. 

Chang said Keller has always been supportive, showing up within two weeks of Bubbledogs and its sister restaurant Kitchen Table opening in 2012. Other fans include Shake Shack founder Danny Meyer, who visits when in London.

"I always do my best to support our alumni when they light out on their own," Keller said.

Richard Vines is the chief food critic for Bloomberg. Follow him on Twitter @richardvines and Instagram @richard.vines.

To contact the author of this story: Richard Vines in London at rvines@bloomberg.net.

To contact the editor responsible for this story: Timothy Coulter at tcoulter@bloomberg.net.