I’ve been wanting to try French Laundry for a couple of years now but have been too lazy to call for reservations. Luckily one day my assistant dialed frantically for about 10 minutes and was able to secure reservations! I was ecstatic and immediately booked our flights and hotel.
It was a great experience since we also got to meet the chef, take pictures with him, and went home with a personally signed menu of our meal. Overall I’m glad that I was finally able to cross this off my list but I still have to say Per Se was better.
Of course I forgot to charge my camera fully prior to going and was only able to obtain shots of the first half of the meal. I was pretty bummed but 4 flavors of dry soda and 2 bottles of wine later, all was forgotten.
Here are some pictures and the food descriptions. Enjoy!
Our menu consisted of:
Cauliflower “Panna Cotta” with Island Creek Oyster Glaze and California Sturgeon Caviar
Salad of Hawaiian Hearts of Peach Palm - Naval Orange, Piedmont Hazelnut, Watercress and Black Truffle
Moulard Duck “Foie Gras Au Torchon” - Poached Rhubarb, Pink Peppercorn, Celery Branch and Lemon Verbena
Confit Fillet of Gulf Coast Cobia - Baby Beets, English Cucumber, Yukon Gold Potatoes, Sorrel and Horseradish Creme Fraiche
Taetare of Japan Bluefin Tuna - Hass Avocado, Green Grapes, Crispy Seabeans, Mizuna and Young Ginger
“Peas and Carrots” - Maine Lobster Tail “Pochee au beurre Doux”, English Peas and French Laundry Garden Carrots
“Aiguillette: of Liberty Farm Pekin Duck - Poached Brooks Cherries, Marcona Almonds, Cipollini Onions, Dijon Mustard and “Soubise”
Marcho Farms “Cervelle de Veau” - Soft Scrambled hen Eggs, Green Asparagus, Frisee and Caper Jus
Elysian Fields Farm Lamb Saddle - “Collier d’Agneau”, Morel Mushrooms, Tokyo Turnips, Fava Beans, Herb Salad and “Paloise Reduction”
“Tomme de Brebis” - Globe Artichokes, Nicoise Olive “Croquantes”, Piperade and Parsley
Coconut Milk Sorbet - Vanilla Roasted Maui Gold Pineapple, Medjool Dates and Cashew Nuts
“Cremeux Aux Fruits de la Passion” - Silverado Trail Strawberries, Dried Pistachio “Paind de Gene”, Yogurt Cream and White Chocolate Sorbet
“Savarin au Citron” - Citrus “Vierge”, Per Mio Figlio Olive Oil and Straus Dairy “Creme Glacee”
