French Laundry – Yountville

In an earlier post I explained the transition from Corey to Tim. Basically I am going to let the photos tell the story.

No photo, but champagne to start.

Gougeres

Salmon Cornets —  a special comment to Michael Bauer, SF Chronicle restaurant critic – this has never been nor will it ever be ahi – his latest review of a similar type of meal did in fact state ahi cornets.

Warm Stinging Nettle Soup with Hen-of-the-Woods Mushrooms and Frog’s Legs

California White Sturgeon Caviar, Raw Island Creek Oysters, Applewood smoked bacon, fried sunchokes, finely diced, Romaine lettuce

First wine

Penobscot Sea Urchin. The sea urchin is from the famous lobster supplier Ingrid of Maine. The sea urchins are sent live!

Uni, crème fraiche panna cotta, grapefruit, leeks, hazelnuts, garden mezuna, black truffle puree

Atlantic Cod “Shirako”, nicoise olive crumb, San Marzano tomato compote, crispy Shirako (cod semen sack coated with panko), gratin of cardoons

Japanese BigFin Squid, Piquillo peppers, garlic sitting on a fried cylindar of panisse, arugula

Chawan Mushi with Dungeness Crab, Monterey Bay Abalone, Brioche crumb

Sauce Grenobloise

Blurry picture of the Sauce Grenobloise added to the dish

Butter

Adante

Animal Farm – last cow is now named Keller

Garden heirloom beets, celery branch, petite lettuce, Fuyu persimmon, crème fraiche, tarragon

White wine

Black Truffle Lasagna, Mendocino uni, wilted spinach, hazelnut foam

Lasagna plated and uni plated

Nantucket bay scallops “poelees”, cauliflower, pomegranate, pumpkin seed, butternut squash puree

Red Wine

Risotto dish presented

Alba white truffles presented

Carnaroli risotto, Castelmagno cheese from Italy, brown butter

Thomas Farms Squab presented

Thomas Farm Squab “en cocotte”, stuffed with Moulard Duck foie gras wrapped in Savoy cabbage, pear-roasted chestnuts, black truffle, watercress and sauce Perigourdine – for me this was THE dish of the night.

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6 Responses to “French Laundry – Yountville”


  1. 1 sygyzy December 22, 2009 at 3:13 pm

    Everything looks great but that last dish looks exquisite!

  2. 2 lizziee December 22, 2009 at 3:16 pm

    David, it was!

  3. 3 jealous December 23, 2009 at 2:00 am

    TWO french laundry meals in the past five days?? Guess your portfolio is doing OKAY

  4. 4 davesch7 December 23, 2009 at 10:41 am

    some meal! can you give me a sense of what a meal like this costs relative to FL’s standard tasting menu? i imagine 2-3x given all the foie, uni, and truffles…

  5. 5 lizziee December 23, 2009 at 11:12 am

    The cost is $240 prix fixe – service included. Foie Gras and truffles have a supplement – I don’t see a menu or the bill so I can’t give you an exact price. We always get uni because they know it is my favorite ingredient – as far as I know no supplement on the uni. As you can see our menu is front-loaded – lots of canapes, lots of fish, usually no cheese or dessert. Wine, of course, adds to the final bill.

  6. 6 lizziee December 25, 2009 at 5:20 pm

    I am absolutely appalled by Bauer’s latest review of FL. Yes, he gives 4 stars, which is obviously deserved. But he writes the following:

    “the meal begins to ramp up with the signature cornets: chopped ahi in a bite-size cone filled with creme fraiche.”

    It has never been ahi – it is salmon – always was and always will be.

    See here – I am not making this up.
    http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/12/24/DDQ81B7A2L.DTL&type=food


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