Wednesday, February 22, 2017

The French Laundry

Celebrated my girlfriend's birthday at The French Laundry. My credit card concierge was able to get me a reservation for a table of four on president's day weekend. I inquired a while back and the timing couldn't have been more perfect.



Chef's Tasting Menu starts at 310 a person (service included), with optional supplements.



Thomas Keller's Salmon Cornets recipe
Salmon Cornets: salmon tartare, sweet red onion creme fraiche, cornet.

Cheese and crackers

Scott Palazzo 2012 Cabernet Franc. Can't have a celebration without a little bubbly. I don't even like wine, but felt I had to since I was in wine country.

Oysters and Pearls: "Sabayon" of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

Oyster shell spoon

Assortment of salts for the Foie Gras

Brioche that accompanied the Foie Gras

Hudson Valley Moulard Duck Foie Gras "Rillette": Hibiscus Poached Rhubarb, Garden Celery, Piedmont Hazelnuts and Wild Miner's Lettuce


Garden Kohlrabi Salad: Hawaiian Hearts of Peach Palm, Winter Radishes, Brokaw Avocado Mousse and Cilantro Leaves

Croutons that came with the salad.

Dover Sole "Rouelle": Caramalized Savory Cabbage, "Blanquette de Poisson," fines Herbs and Black Winter Truffle

Sweet Butter Poached Stonington Maine Lobster: Creamed Cauliflower Puree, Preserverd Meyer Lemon, Watercress Salad and Brown Butter Caper Emulsion

Bread and Butter. The butter was amazing, comes from Animal Farm Orwell, Vermont

Wolfe Ranch White Quail- "A La Broche": Black Trumpet Mushrooms, Hadley Orchards Medjool Dates, Garden Pea Shoots and Sicilian Pistachio Jus

Almond Wood Grilled Japanese Wagyu "Pomme Maxim's," Glazed Pearl Onions.. Wilted Arrowleaf Spinach and "Thousand Island Gastrique"


Herb Roasted Elysian Fields Farm Lamb: Globe Artichokes, Romain Lettuce, Crispy Chickpea "Panisse," Nicoise Olives and English Thyme Jus

"Gougere" with Andante Dairy "Etude"

By this time we were already 3 hours into the meal. If they portioned out the dessert like they did the rest of the meal we would have been here for another 2 hours. So instead they brought it out all at once. It was a bit overwhelming as we were so stuffed.

I don't have details on the dessert, so I'll try to describe what I can remember.

Blood orange with cake. Unsure what's in the middle of the cake.

Thin biscuit roll filled with ice cream.

The French Laundry's take on a red velvet cake.

Cappuccino ice cream

Brioche doughnut holes

Strawberry Lemonade macaroons

Chocolate covered Hazelnut

After I thought that dessert was finally done, they cleaned our plates and brought out a new set. I was like there's more!?

They brought out an assortment of chocolates. The flavors ranged from: Salted Caramel, S'more, PB&J, Hazelnut Crunch (my favorite), White Chocolate Green Tea, and I forgot the other two flavors.


After all said an done this was our total.

After dinner they let us take a peek at their new kitchen.

Thomas Keller wasn't there that night.



On our way out they gave us a parting gift that consisted of short bread cookies, a copy of the menu, and a book about their purveyors.

It was quite an experience. I had no idea what to expect, but the food and service did not disappoint.

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