We were extraordinarily lucky to be invited to the 20th anniversary of the French laundry. We have been going to the French Laundry for over 19 years and have had the pleasure of tasting the cuisine of each executive chef. This special dinner featured French Laundry classics. The letter Thomas wrote to us at the dinner speaks volumes – what a wonderful person. This is why the French Laundry is our go to restaurant in the States and why we will continue to be supportive clients and more importantly friends.
I will let the photos tell the story of our incredible evening.
Champagne to start
“Oysters and Pearls”- Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviaar
Salad of Hawaiian Hearts of Peach Palm – Brentwood Corn, Garden Radishes, Pickled Chanterelle Mushrooms and Wild Purslane
Atlantic Skate Wing “Poelee”, Caramelized Savoy Cabbage and Whole Grain Mustard Emulsion
Not a great photo – half eaten!
“Peas and Carrots” – Butter Poached Maine Lobster, Pea Tendril Salad and Sweet Carrot Butter
Another mostly eaten dish – my photographer was enjoying himself and eating instead of snapping!
“Degustation de Pommes de Terre” – Ragout of Garden Potatoes, Romaine Lettuce, Strauss Butter and Shaved Australian Black Winter Truffle
Wildflower Honey Lacquered Liberty Farm Pekin Duck – Poached Brooks Cherries, Garden Turnips, “Foie de Canard” and Watercress
Charcoal Grilled Snake River Farms “Calotte de Boeuf” – Crispy Bone Marrow, Garden Beans, Oregon Cepes, and Blanquette de Champignons
Gateau de Bleu D’Auvergne – Stewed Blueberries, English Walnuts and Cutting Celery
Not pictured: Photographer quit!
Strawberries and Cream – Mascarpone Sherbet with Tellieherry Black Peppercorn and Strawberry Syrup
Il Flottante – Thaition Bean Creme Anglaise, Poached Swiss Meringue, Valrhona Chocolate Cremeux and Spun Sugar
There is no way to convey what this evening meant to us. We feel like we are a member of the French Laundry family and we never take that for granted. We consider ourselves blessed.