The French Laundry

It is only fitting to start a blog with an extraordinary experience. And I don't think there is anything better fitting than Thomas Keller's French Laundry located in Yountville, California wine country.

It's been five years since my first visit to the French Laundry. The journey of procuring a reservation is an experience in itself. After dialing the reservation number non-stop for three hours only to hear the busy tone, I was able to get into a queue. Yes, that's right, three hours. After holding for fifteen minutes, I finally spoke to a live reservationist. All this was done exactly two months to the day prior to our actual visit. Then two months of anticipation, and we finally made a revisit to one of the most highly acclaimed restaurants in the United States, perhaps the world.

Was it worth it? Every second. Every penny.

As the skies gifted us with a heavy early spring downpour , we were warmly welcomed by the impeccably well dressed staff. Each hair on each staff person's head was neatly in place, their suits well-fitted. We were seated in the center table of the room on the ground floor of the quaint country home. Presented with daily changing menus, we made our course selections, and the beauty that can only be found at the French Laundry began.

The very first bite, and perhaps the best bite, came from a salmon cornette.

The finely chopped salmon was smooth as butter, flavored with the intensity of chives. A creme fraiche surprise awaits in the perfectly crisped cone spreckled with black sesame seeds. A dozen of these would make a lovely snack.

Cheese puffs

Light puffs filled with a savory creamy cheese merely melt in your mouth.

A half bottle of 2007 Chassagne Montrache

Let's get this thing started!

The first course, appropriately named "Oysters and Pearls"

A sabayon with tapioca pearls, Kumamoto oysters, and white sturgeon caviar. Creamy in texture like softly steamed eggs with little pops of salty caviar in each bite.

A salted butter from Vermont and a creamy unsalted butter from Petaluma.

Nothing like bread made from brioche dough as a butter vessel, made from their sister bakery, Bouchon. Simply fluffy as clouds.

Moulard Duck "Foie Gras au Torchon"

Smooth as silk, the foie gras could have passed for butter. Spread on fluffy and lightly toasted brioche, it was an outstanding combination. The baby turnips were picked farm to table the same day. Even the greens were tender enough to eat.

Finishing salts for the foie gras

Salts from the Philippines, Brittany, and even a 40 million year old salt from Montana.

Pea Veloute with Truffle Ravioli and Fried Onions

A very strong and concentrated pea flavor rounded out with pungent and earthy truffles filled in a tender pasta shell. The way our server gingerly poured the pea soup around the ravioli was like an artistic performance.

Frog legs made into a sausage with trumpet mushrooms, pepperlade, and meyer lemon

Not my favorite of the dishes. While every part tasted fine, the flavors were not special and I found the frogs legs to have a grainy, almost sandy consistency.

Alaskan Halibut, Chanterelle Mushrooms, and Radishes

Tender and flaky, the white fish was nicely accompanied by softened and savory chanterelles. Even the radishes were delicately cut and fluted into flowers.

Sweet Butter Poached Maine Lobster

Micro cauliflower florettes were nicely charred and nutty. The toasted almonds crunched easily between the teeth. Green grapes and Belgian endives added contrast to the sweet and buttery lobster tail.

"Langue au Veau" aka Veal Tongue

If you like pastrami, you will love this. Thin slices paired with dijon make for a mouth watering combination. Micro lettuce and grilled white asparagus finish off the dish. A sandwich lover's dream come true.

"Poularde"

Juicy and moist chicken with a savory jus. Lightly tempura'd brocollini and Asian pear shock the taste buds and turned this "ordinary chicken" into haute cuisine.

The largest course was a lamb saddle

The freshness of the ingredients is indescribable. I've never had artichoke hearts as full of flavor yet perfectly tender as this. The lamb was a nice and warm medium rare, wrapped in its own fat. I was not a fan of the tomato jam, as I am not a big fan of tomatoes, and this jam was exploding with concentrated tomato flavor.

The cheese course. Cowgirl Creamery

One of the less stinky cheeses, the cavatina was not too hard. The mild cheese went well with the apricot compote, dried apricots, roasted beets, and bacon. Yes, bacon.

Banana Sorbet with banana bread and ginger beer foam

Amazingly fragrant and refreshing, the sorbet was more like an ice cream due to the creaminess of the banana. The ginger beer foam tingled and playfully lightened the spongy banana bread on the tongue.

A cappuccino

What delicious, rich, strong coffee! I'm glad the foam lightened it.

And now my favorite part of every meal, DESSERT! Here is the Lemongrass "Cremeux"

The bottom was lined with Sicilian pistachios which added texture to this refreshing dessert. Granny Smith apples and Shiso sorbet brought the "tang" while the lemon granita contributed the "zing".

Delice au Chocolat a la Menthe

A chocolate torte topped with a beautifully cannelled mint ice cream which was very minty. Definitely reminiscent of an Andes mint.

Cappuccino Semi Freido

A thick coffee flavored cream with the density of a pot de creme topped with light foam. If I had known they would be serving such a thing, I could have skipped on the real cappuccino.

Tasting of Truffles

From left to right, top to bottom: apple cider, burgundy cherry, thai coffee with cardamom, malted banana, peanut butter, hazelnut. We were too full to go on this adventure, so the waiter courteously packed it in a box tied with a royal blue ribbon to go.

Warm donut holes rolled in cinnamon sugar

How can you possibly resist?

Chocolate covered macadamia nuts

A tad hard when popped into the mouth. Great exercise for your teeth.

And finally, a sweet parting gift of shortbread cookies

Can't wait to have these for breakfast or tea tomorrow.

Throughout the entire meal, the wait staff orchestrated the serving and clearing of the dishes in synchrony. They were all professional and knowledgeable about everything served. The bill was cutely presented as a laundry ticket order, inclusive of the "day of pick up". Chef Thomas Keller has put much thought into every part of the French Laundry. The flawless attention to minor details is what gives this top restaurant the amazing reputation and the three Michelin Stars that it truly deserves.

Before we part ways, take in the view of the well manicured French Laundry garden

Now, what's not to love?