French Laundry

This was our second meal at FL – July 31, 2010. We decided to do a wine pairing. I am  basically going to let the photos tell the story, even though some of them are iffy.

Wine: Champagne – Moet and Chandon Vintage

Gougeres

Salmon Cornets

Chilled Cucumber Soup, Red Radish, Frogs Hollow Peaches, Red Ribbon Sorrel, Adante Dairy Yogurt Foam – a light refreshing start

Crispy Fried Okra from the FL Garden, Demi-Sec Tomato Compote, House-made Ranch Dressing – again notice the Southern influences in Tim’s cuisine.

“Oysters and Pearls” – Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar – always a favorite

Wine #1

Santa Barbara Uni,  Eureka Lemon Granite and Perilla – The uni was highlighted without a lot of extraneous ingredients -“less is more” with just the right balance from the lemon granite

Japanese Big Fin Squid, Akita Komachi Rice, Cashews, Arugala and Madras Curry – my notes say Kashu Miette. The combination of the squid and rice was perfect with an Asian flair.

Grilled, lightly scored Toro, Tokyo Turnip, Hen-of-the-Woods Mushrooms, Broccolini and Umeboshi Puree – another blurry photo. This also had an Asian sensibility, particularly with the addition of Umeboshi (plum) puree. The mouthfeel of the toro was full and fatty in a good way.

Wine #2

Uni “En Feuille de Bric,” Yukon Gold Potato and Shaved Summer Truffle – unfortunately the photo doesn’t even come close to doing this dish justice. This was a perfect bite of food – the potato was wrapped in the feuille de bric so you had smooth with crunchy, the uni was pristine and topped with one shaved summer trufffle.

Japanese Blowfish Wrapped in Bacon, White Sturgeon Caviar Creme Fraiche, Chive – I love how Tim combines bacon with caviar.

Wine #3

“Ris de Veau a la Grenobloise” – Glazed Sweetbreads, Cauliflower, Sultana Raisins, Pine Nuts, “Pain de Campagne” Croutons, Spanish Capers, Parsley, Brown Butter Jus – this was absolutely superb. A much better picture of the sweetbreads is on Bunrabs here:

http://www.bunrab.com/dailyfeed/2010August/dailyfeed_august-10_p1.html#aug0110

Wine #4

Salad of Compressed Watermelon, Galia Melon, Hass Avocado, “Ficoide Glaciale” and Pink Peppercorn “Aigre-Doux” – an excellent transitional dish

Wine #5

“Toad in the Hole” Iberico Ham,  Jidori Hen Egg “Poelee,” Brioche Toast

Australian Truffles shaved on top – The Toad in the Hole with the Truffles was in a word A+

Wine #6

“Beets and Leeks” – Maine Lobster Tail “Pochee au Beurre Doux,” King Richard Leeks, “Pommes Maxim’s,” Potato Puree, Red Beet Essence, Red Beet and Horseradish Ravioli – Tim took the signature dish of “Beet and Leeks” and altered it to his style by adding the ravioli.

Four Story Hill Farm Milk-fed “Poularde” – Crust of Apple-Smoked Bacon, Brentwood Corn, Corn Pudding, Swiss Chard, Black-Eyed Peas, Black Strap Molasses Gastrique, Veal Jus – again this had a definite Southern influence.

Wine #7

Montgomery’s Cheddar, Michigan Cherries, Hobbs’ Bacon, “Pain Perdue,” Braised Cipollini Onions, Dijon Mustard

Royal Blenheim Apricot Sorbet, Toasted Barley-Brown Sugar Streusel and White Apron Ale “Nuage”

“Coffee and Doughnuts”

Tim’s cuisine has become very self-assured and he is definitely putting his own personal style on a FL meal. Obviously, our meals are not the standard FL meal as we have eaten there many, many times and they tend to tailor our meals to our taste – more canapes and more small courses – what I call a front-loaded meal.