French Laundry

This was our second meal at the French Laundry in July! It has been quite some time since this meal so I will have to let the photos tell most of the story. Enough to say, it was quite a story! (At least I did keep my detailed notes).

Champagne to start

Salmon Cornet

Gougeres

Soup being poured

Sweet Brentwood Corn Veloute, Baby Corn,Truffle Vinaigrette, Lovage and Truffle Relish

First Wine

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

Seafood Canape – Santa Barbara Uni (in the spoon), Cucumber, Lychee, Yuzu, Garden Blossoms, Ginger Sake Granite

Second Wine

Mediterranean Lubina, Razor Clams, Mussels, Dehydrated Eggplant Chip, Cauliflower, Micro Cilantro, Thinly Sliced Fennel, Lemon Vinaigrette

Hen Egg Custard with a Ragout of Perigord Truffles

First Bread Service – Brioche, Pinwheel Pain de Mie

Butter Service

Summer Salad – Summer Melons, Hearts of Palm, Baby Radish, Garden Cucumbers, Watermelon Sorbet, Yuzu Puree, Black Sesame Nougatine, Mountain Mint and Finger Lime Vinaigrette

Grilled Fillet of Atlantic Halibut, Hobbs’ Bacon, Green Tomato Relish, Demi Sec Tomatoes, Black Strap Molasses

Third Wine

Next bread service

Sweet Butter Poached Lobster Mitts from Stoney Point, Haas Avocado, Romaine Lettuce Spears, “Piperade”, Meyer Lemon Creme Fraiche

Australian Black Truffles Presented

Hand-Cut Tagliatelle, Black Truffle Beurre Monte, Australian Black Truffles (The truffles were shaved table side – no photo)

Fourth Wine

Four Story Hill Farm Poussin Presented

Four Story Hill Farm Poussin, Cracked Bulgar Wheat, Fairytale Eggplant, Moroccan Olives, Cilantro Shoots, Poussin Poularde Reduction

Marcho Farm Nature-Fed Veal (sous vide and roasted), Creamed Morel Mushrooms, Caramelized Cipollini Onions, Nantes Carrots, Chives, Red Wine Vinegar Sauce

Reblochon – French Laundry Garden Pole Beans, Frisee, Fennel, Summer Truffle, Summer Truffle Vinaigrette

We never do a full dessert course at French Laundry so …… for John his favorite “Coffee and Donuts”

donut holes

Cappuccino semifreddo

Macademia Nuts

What a fantastic meal!!!!!!!

French Laundry

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

Gougeres

Salmon Cornets

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

White Wine

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

Red Wine

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

Truffles presented

“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

Red Wine

Liberty Farms Pekin Duck, Royal Blenheim Apricot, Broccolini (from The French Laundry Farm), Marcona Almond, Crushed Almonds Puree, Tarragon, Garden Blossoms, Natural Duck Jus

NO PHOTO:

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.

Manresa

As always I can’t rave enough about Manresa.  Chef David Kinch handles the freshest of ingredients with the greatest finesse. Nothing is on the plate for show. The skill and thoughtfulness of each dish is so evident and points to the fact that Chef Kinch is a supremely talented chef.

I didn’t get a menu so these are from my own notes! Hopefully I didn’t make too many mistakes. Dana, our wonderful server, answered my many, many questions.

Enough to say that every dish was sensational and I will let the photos tell the story. The key to Chef Kinch’s food is that it does tell a story – it is not a collection of dishes – it is like reading your favorite novel with nuances and an unfolding of an incredible food plot.

BYO Champagne

Savory Black Olive Madeline and Roasted Red pepper Petit fore

Garden Beignets filled with aged goat cheese covered with crispy kale

Local Milk (Dainty, Dottie and Nutmeg – Manresa’s cows – yes I ask a lot of questions!) Panna Cotta, Monterey Bay Abalone, Breakfast Radishes, Gelee made from braising liquid of the abalone, sake, soy – the panna cotta was the bottom layer and when mixed with the other ingredients was a sublime combination.

Bread Service (Levain, Olive, Baguette) and Butter churned from Dainty, Dottie and Nutmeg

BYO White Wine

Amberjack sashimi style, Radish (finely julienned), Vinaigrette of Shirodashi

Surf Clams, Meyer Lemon, Seaweed Granite, Savory Granola, Toasted Nuts, Sea Beans, Unripe Green Tomato

“Into the Vegetable Garden” – Shaved turnips, Nasturtium flowers, strawberries, radish, watercress, sorrel, beets, green beans, dehydrated potatoes and chicory root dirt

Soup presented before broth was added

Mediterranean Style Fish Soup, Sorrel, Squash Blossom, Lobster, Quenelle of Saffron Cream, Seafood and saffron broth was then added

BYO Red Wine

Wild King Salmon cured in herbs then warmed with tomatillos, fennel, cultured cream (crème fraiche, buttermilk, goat’s milk whey)

Local Chicken from Fog Line Farms in Santa Cruz, slow egg, morel mushrooms, green shallot leaves, chicken dashi broth.

Napa Valley Lamb (tongue, tenderloin, saddle), compressed cucumber with vinegar, blueberries, dehydrated black olive, juniper dust, smear of yogurt, blueberry jus

Garden Tea – assorted mint, lemon balm, lemon verbena, anise hyssop, chamomile leaves

Tea in the cup

BYO Dessert Wine

Verjus Sorbet, Anise hyssop, assorted berries, kefir yogurt, pink peppercorn mousse, , golden raspberry, cape gooseberry, macaroon sticks

Apricots with puffed rice, apricot sorbet, apricot fudge fried moshi ball

“Celebration” Cake

It just doesn’t get better than this – rush not walk to Manresa for an incredible experience.

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!

Redd

After extensive tasting menus at Manresa and French laundry, we wanted a simpler a la carte experience and Richard Reddington’s restaurant fit the bill. However, we were dining with Gregory Castells who is Wine Director at Soutirage so all bets were off as to wine! Gregory’s resume is unbelievably impressive – just to name a bit of his history he was head sommelier at French Laundry, Bastide and Petrus London and has one of the best wine palates that I know.

From Soutirage’s web site:

http://www.soutirage.com/

Wines for the evening – some from our cellar and some from Gregory:

Dagueneau - not pictured

We decided to order a la carte.

Sashimi of hamachi,sticky rice, edamame, soy ginger sauce – one of my favorite Redd dishes

Yellowfin tuna tartare, asian pear, avocado, chili oil, fried rice, cilantro – another old favorite

Cornmeal fried oysters, fingerling potatoes, celery, horseradish creme fraiche – I could have been at one of my favorite restaurants in New Orleans – Casamentos eating their famous oyster loaf minus the bread.

With the fried oysters a gift from the chef- oysters on the half shell and shrimp

Tasting of cold foie preparations, rhubarb, pistachios – delicious!

Sonoma Duck Breast, turnip  puree, citrus, brown butter hazelnut jus – beautiful rare duck and the hazelnut jus a perfect compliment

Another gift from the chef – foie gras meatballs with lentils – absolutely decadent

Apple Tart Tatin

A wonderful evening with great company, delicious food and great wine.