French Laundry

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.

Thomas 20th Letter

I will let the photos tell the story of our incredible evening.

Champagne to start

Cornets

Gougeres

“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

Bread Service

Next wine

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

Next Wine

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.

French Laundry

From a meal in early December.

Champagne – not pictured

Salmon Cornets

Gougeres

SOUP

Parsnips chips, Piedmont hazelnuts, cranberry, burgundy truffle

Celery Root Veloute poured on top

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

Wine

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

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

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

Hen Egg Custard with a ragout of Perigord Truffles

Wine

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

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

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

Wine

White Truffles Presented

Carnaroli Risotto Biologico – Castelmagno Mousse, Beurre Noisette

The Risotto with the White Truffles from Alba shaved on top

Wine

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

Birthday Cake

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

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.

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.

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!