French Laundry

When we go to Yountville, our approach is to have 2 meals at French Laundry – over-indulgent yes! Again, we never look at a menu or the wine list. I will let the photos tell the “story.”

Champagne to start

As always we began with Gougeres.

Followed by Salmon Cornets

Soup – first a bowl is presented with pine nut milk foam, oxalis and black truffle

Then a puree of poached Hubbard squash and sun choke is added – a lovely beginning soup

The piece de resistance, however, is that is served with a pine nut and cherry wrapped in feuille de brik

“Oysters and Pearls”

Reisling for the next courses

Starting from the left, crumbled dried olive oil, Granny Smith Apple Granite, Santa Barbara Uni, Verjus foam and blossoms from the garden

Presentation of the next dish – a bit of drama is always a part of a French Laundry meal

Bone marrow cooked confit, pickled beet, topped with Royal Ossetra Caviar from China – this dish was created by Chef Mike Wallace (meat station) minutes before being served -what a wonderful and novel combination of flavors

Grilled Cod Collar being presented

Plated – Grilled Cod Collar, Cod Tripe, Cassoulet of Spring Pole Beans and Green Garlic, Tomato Compote, Pain de Campagne Croutons

Pinot Gris

Presentation of next dish

Truffle and Cauliflower Custard, Coddled Egg, Sauce Perigord, Brioche Soldiers

Winter Chicory, Melted Belgian Endive, Turnips, Poached Michigan Sour Cherries, Frisee, Chocolate/Coffee Puree

Sauternes

Foie Gras presented

Hudson Valley Foie Gras, Roasted Salsify, Mache, Bergamot Jus, Pain d’Epice topped with Dehydrated Bergamot Orange

Lousy photo of the Puligny Montrachet

Alaskan King Crab “Oscar” – Ris de Veau, Sacramento Delta Green Asparagus, Herb Salad, Bearnaise “Mousseline”

Maine Lobster Tail poached in sweet butter, black trumpet mushroom duxelle, pommes maxim’s, fava bean veloute

Vosne-Romanee

Jidori Hen Egg Tortellini, Prosciutto, Watercress, Castelmagno Cheese

Black Truffles Shaved Table Side over the Tortellini

Guinea Hen, Petite Onions, Grilled Okra, Black Strap Molasses Sauce and Ranch Dressing

Calon-Segur

Elysian Fields Lamb Rib-Eye, Merguez, Swiss Chard, Jingle-Bell Peppers, Endive, Saffron Chip

Goat’s Milk Cheese, House made Granola, Toasted Pecans, Napa Valley Honey with Rosemary

Pecan Pie, Maple-Brown Butter Gastrique, Grains of Paradise Ice Cream

“Coffee and Donuts”

What a marvelous meal! I hope the photos conveys it all!