French Laundry – Yountville

This was our last meal with Corey Lee at French Laundry, but stay tuned, as he is opening a restaurant in San Francisco. Sous Chef Timothy Hollingsworth will be taking over for Corey and knowing Thomas and his organization, everything will be fine.

Corey knows I love uni and had prepared 4 different preparations. What was interesting is that Corey used 3 different types of uni from Mendocino, Santa Barbara and Japan; each type of uni had a different taste and mouthfeel. 

FL gougere

Gougeres

 

FL cornet

Salmon Cornets

 

fl- champagne

Champagne

 

Fl - spoon

“Lonsdale” – gin, apple, mint, coconut “snow”, a small dab of chili on top – this was a pop in your mouth “cocktail” in one bite.

 

fl-oyster

Island Creek Oyster with Raspberry Vinegar and Cucumber Foam – another one slurp wonder

 

fl- uni 1

Mendocino Uni with Green Apple Granite – what an incredible combination – the icy cold granite with the smooth unctuous uni

 

FL - eel

Fresh Water Eel with Akita Komachi Rice, Marinated Trout Roe and Perilla Leaves – This had a pronounced Asian flair – the trout roe was spectualar, the rice a perfect complement and the eel delicious

 

fl- white wine

White wine

 

fl - frogs

Frog’s Legs with Filet Beans from the French Laundry Garden, Heirloom Tomato, Parsley, Lemon –  Sometimes I hate the less is more theory of the French Laundry

 

fl- uni 2

Ensui Uni (Japan) with Almond Panna Cotta, 1/16″ dice of apple, Black Truffles, Edible Gold Leaf – this uni was very different than the Menocino uni – it had a salty ocean taste. Who would have thought that almond panna cotta would even work – it did.

 

fl- fish after uni

Sauteed Big Fin Squid from Japan, Confit of Eggplant, “Tossed” Navel Orange, Cashew Nuts, Scallions, Mizuna – I love squid, but too many restaurants cook it until it is rubber – not Corey. The citrus orange brightened the dish and the cashews added texture.

 

fl - omelet

Hen Egg Omelet, Santa Barbara Uni, Red Ribbon Sorrel, White Sturgeon Caviar, Creme Fraiche – This was THE dish of the evening – absolutely spectacular. Scroll down to see my notes taken that evening.

 

fl - brioche soldiers

Brioche Soldiers

fl- inside of omelet

Inside of the Omelet – gorgeous!

 

FL notebook

I have a small notebook in which I take notes. I had our server take my notebook back to the kitchen to show Corey. He loved his grade!

 

fl butter

Now Butter and Bread is served: Animal farm Butter – the newest calf is named Keller and Andante Dairy Butter (Petaluma) – The butter is made by Soyoung Scalan, the Andante cheesemaker. She lets the butter sit with the cheese so the butter picks up the bacteria and texture of the cheese and therefore its texture becomes more cheeselike.

 

fl - second white

Second White Wine

 

fl - tuna

Japanese Blue Fin Tuna with Sunchokes, Pinenuts, Cherry and Nicoise Olive Emulsion – nothing fancy- just a pristine piece of fish

 

Fl - langoustines

Prawns from Louisana, Roasted Deep-fried Garlic, Globe Artichoke, Chorizo, Garlic Foam, Romesco Sauce – This is when Corey demonstrates his ability to do cuisine that represents many different styles and what I find most fun about eating at the French Laundry. This was definitely a Spanish influenced dish. 

 

fl - gnocchi

Russet Potato Gnocchi, Uni, Uni Emulsion – Pairing gnocchi with uni is a first for me – the gnocchi were as light as air and then—-

 

fl - gnocchi with truffles

Australian Winter Black Truffles were added tableside.

 

fl - red wine

Red Wine

 

fl- chicken

Fricasse of Pork Belly, Milk-fed Poulet, sliced into ribbons, Golden Corn, Filet Beans, Romaine leaf, Buttermilk Ranch Dressing – This was almost like eating a haute cuisine chicken salad.

 

fl- after chicken

Sbrinz, a cow’s milk cheese from Switzerland (the “godfather of Parmesan), Sweet 1000 tomatoes, Mustard, Pain Perdue, Frisee, Cippolini Onions

 

fl - sorbet

Nectarine Sorbet, Boysenberry Puree, Ginger Gelee

 

fl - coffee and donuts

Coffee and Donuts

 

fl - dessert 2

Vanilla Custard, Grilled Pinenut Cake, Silverado Trail Srawberries, Cherry Sorbet

 

A huge thank you to Corey Lee and the staff for so many wondrous meals. I never take our dining experiences at The French Laundry for granted. I appreciate the effort, the dedication, the thoughtfulness, the extraordinary sourcing of unusual ingredients and the unique combinations. Yes, it with sadness that I bid Corey good-bye, but I look forward to a Timothy Hollingsworth meal.

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7 Responses to “French Laundry – Yountville”


  1. 1 sygyzy July 24, 2009 at 1:21 pm

    What’s Cory’s new place going to be called Lizzie?

  2. 2 lizziee July 24, 2009 at 1:26 pm

    I don’t know.

  3. 3 John Guerrini July 25, 2009 at 7:45 am

    Wow. You have outdone yourself. Your two recent reviews (and photos, wow, what photos!) of The French Laundry are to die for. I feel like I was there enjoying the meal with you two!

  4. 4 lizziee July 25, 2009 at 7:49 am

    Thanks John.

  5. 5 Michael T. July 25, 2009 at 8:02 pm

    Hi, there!

    Just thought you might want to see these:

    Rib Eye

    and

    Uni

    Thanks,
    Michael

  6. 6 Alex August 17, 2009 at 3:38 pm

    Wow excellent dinner you had! And I really always like your wine choices! regards, Alex

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    Hi! I just wish to give you a big thumbs up for your excellent information you have got here on this post.
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