French Laundry is always a special experience. We are very lucky in that we have been to The Laundry many times over the years and both the front of the house and the back of the house know what we like – a front-loaded menu with many canapé-type courses. We never look at a menu and just let the chef decide our meal.
What was interesting about this evening at the Laundry, it was like a “party!” Many people feel that the French Laundry is like dining at a temple – focused diners who speak in hush tones. This was not even close to that. We all were laughing, enjoying meeting each other – a lovely couple from Australia and a Chinese family tops our list and engaging the staff in a lively conversation about food. To say the least it was quite an evening.
As for the food, I will let the photos tell the story.
Champagne to start
New Holder for the Cornets
Dungeness Crab Arancini
SOUP - First the Iberico Ham Foam and Korean Chili is presented
Then the Brentwood Corn Veloute is added table side
Santa Barbara Uni, Sea Beans, Lychee Granite, Royal Oscetra Caviar
Island Creek Oyster, Tokyo Turnip, Champagne Gelee, Royal Oscetra Caaviar, Edible Gold leaf
Tartare of Pacific Kanpachi, Hass Avocado, Pink Lady Apple, Squash Blossom, Cucumber and Ginger “Aigre-Doux”
Hen Egg Custard with a Ragout of Perigord Truffles
Salad of Hawaiian Hearts Of Peach Palm, Santa Rosa Plums, Black Sesame Nougatine (the crumble), Spruce Tips, Mizuna and Yuzu-Tofu Emulsion – the hearts of palm were presented 3 ways – baton, ring and diced
Sauteed (pan-fried with skin on) Fillet of Mediterranean Lubina, Brentwood Corn Pudding Puree, Popcorn Crust (the popcorn had been ground up and sprinkled over the pudding), Black Eye Peas and Blackstrap Molasses Gastrique
Sweet Butter Poached Maine Lobster Tail (the lobster from Ingrid of Maine), Oven-Roasted Pancetta, Globe Artichoke, Picholine Olives, Oven Roasted Tomatoes tossed in French Sea Salt, Greek Basil from French Laundry’s Garden, Spicy Lobster Broth and Foam made with Bird’s Eye Chili from China
“Campanelle Carbonara” – Guanciale, Dungeness Crab, Jidori Hen Egg, Snap Peas
The finished dish with Shaved Australian Black Truffle – truffle puree was on the bottom and the crab was underneath the yolk
Liberty Farms Pekin Duck, Royal Blenheim Apricot, Broccolini (from The French Laundry Farm), Marcona Almond, Crushed Almonds Puree, Tarragon, Garden Blossoms, Natural Duck Jus
Snake River Farms “Calotte de Boeuf Grillee”, Marble Potatoes, Nantes carrots, Breakfast Radish, Young Fennel, Ice Lettuce and “Sauce Chevreuil ( demi glace that you break with a herb vinaigrette)
“Monte Enebro” ( goat cheese from Spain), Baby Beets, Brooks Cherries, Radicchio, Mustard Seeds, Dijon Mustard
It is our choice not to have sorbet and a parade of desserts.
My husband however does insist on his doughnut holes!
As always a special place with incredible ingredients handled with finesse and served with grace and precisian.