French Laundry

From a meal in early December.

Champagne – not pictured

Fr-cornet

Salmon Cornets

Fr- gougere

Gougeres

SOUP

FR - soup 1

Parsnips chips, Piedmont hazelnuts, cranberry, burgundy truffle

FR - soup 2

Celery Root Veloute poured on top

Fr - Oysters and Pearls

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

FR wine 1 after oysters

Wine

FR - sea urchin

Maine Sea Urchin Chiffon (mousseline of uni) – Kendall Farms Creme Fraiche, Sour Apple Relish, Finger Lime, Cilantro

FR- langoustine

Wild Scottish Langoustine en gelee, smoked steel head trout roe, preserved tomato, horseradish, celery, oyster crackers

Fr - Snapper

FR - snapper 2

Gulf Coast Snapper gently cooked in olive oil, snapper brandade, remoulade, watercress, Spanish saffron, young fennel, picholine olives, saffron broth poured on top

Fr - Hen Custard

Hen Egg Custard with a ragout of Perigord Truffles

Fr wine after custardd

Wine

FR - canape of meat

FR - canape of meat 2

“Tour de Canapes de Viandes” 1.Duck pastrami, hearts of palm, raisin puree   2.Braised Quail leg, Onion Marmalade, Dijon

Fr - salad of palm

Salad of Hawaiian hearts of peach palm, compressed Jacobsen Orchard Persimmons, Sunchokes, toasted Piedmont Hazelnuts and Black Winter Truffle Puree

Fr - lobster

Sweet Butter-poached Maine Lobster, La Ratte Potato Puree, Garden Celery, Pommes Maxim’s and Razor Clam Chowder

FR wine after lobster

Wine

Fr - white truffles

White Truffles Presented

FR - risotto

Carnaroli Risotto Biologico – Castelmagno Mousse, Beurre Noisette

FR - risotto with truffles

The Risotto with the White Truffles from Alba shaved on top

Fr wine after truffles

Wine

FR - beef

Charcoal-grilled Snake River Farms Calotte de boeuf, Short rib Croustillant, Garden Broccoli, Nantes Carrots, Black Trumpet Mushroom Coulis and sauce Bordelaise

Fr - birthday cake

Birthday Cake

Fr - dessert plated

“Passionate about Vanilla” – Vanilla custard with green tea biscuit and passion fruit mousseline

FR - desseertss more

More desserts!

David Breeden is now chef de cuisine at French Laundry and he showed his skill, expertise and finesse with this meal. It was excellent.

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