The food was spectacular. Worth every penny as this was a 3+ hours experience and not just a meal. Favorites were the Scotia lobster course and the never ending dessert course. Every detail of the experience was impeccable. Great evening and excellent dining experience.
Salmon Tartare
Salmon Tartare with Sweet Red Onion Creme Fraiche.
Bread
I enjoy their in house baked bread very much.
Oysters & Pearls
“Sabayon” of Pearl Tapioca with Island Creek Oysters and Sterling White Sturgeon Caviar.
Foie Gras au Torchon
Celery Branch “Ribbons,” Spiced Cinnamon Persimmon, French Breakfast Radishes and Blis Solera Sherry Vinegar with Toasted Brioche.
Butter Poached Nova Scotia Lobster
Compressed Honey Crisp Apples, Glazed Sunchokes and Field Mizuna with Black Winter Truffle Emulsion.
White Truffle Pasta
Hand made pasta, a little butter, and a lot of white truffle.
Four Story Hill Fram’s “Rouelle de Poularde”
Tahitian Squash, Confit Chestnuts and Watercress with “Gremolata”.
Pear Sorbet
“Silver Dollar” Pancakes, K & J Orchard’s Asian Pear, Bosc Pear Compote and Anise “Panna Cotta” with Almond Crisp.
Mast Brothers’ Chocolate “Marquise,” Pumpkin “Bavarois” and Hazelnut Marshmallow with Spiced Ice Cream.
Petit Fours
Salted Caramel, Walnut-cherry Nougat, and a variety of Tiny Hard Candies.
Chocolate Covered Hazelnuts
House Made Coconut, Milk Chocolate, and dark Chocolate Truffles
6640 Washington Street
Yountville, CA 94599
(707) 944-2380 www.frenchlaundry.com
French
CHEF TASTING MENU
The French Laundry has only 16 tables so it’s extremely difficult to get a reservation. They take reservations two months in advance to the day, every morning starting at 10 AM Pacific Time. Luckily, we got a 11:30am spot.
Lunch, like dinner, includes a couple Amuse-bouche items followed by 9 courses and concludes with Mignardises which are bite-size desserts. Each dish was unique and reflected the flavors of summer and featured vegetables from their garden. Every item on the dish was cooked and composed seamlessly and complimented one another. I have no doubt that my next visit here will be just as good, if not better.
Amuse Bouche
Warm Cheese Puffs Piped with Mornay Sauce
Amuse Bouche
The Signature Salmon Cornets.
Bread & Butter
Bouchon Bakery Rolls and Butter
Cauliflower “Panna Cotta”
with Island Creek Oyster Glaze and California Sturgeon Caviar
Salad of Hawaiian Hearts of Peach Palm
Santa Rosa Plums, Red Radish, Red Ribbon Sorrel and Hazelnut
Moulard Duck “Foie Gras En Terrine”
Granny Smith Apple, English Walnut “Genoise,” Mizuna and Clove Gastrique
Atlantic Striped Bass “En Persillade”
Artichokes, Tomato Confit, Niçoise Olives, Parsley Shoots and Extra -Virgin Olive Oil Emulsion
Florida Everglades Frog Legs
Yukon Gold Potato, Pickled Pearl Onions, Red Mustard and “Sauce Gribiche”
New Bedford Sea Scallop “Poêlée”
Sunchokes, Belgian Endive, Navel Orange, Pine Nuts and Watercress
Salmon Creek Farms Pork Belly
English Peas, Romaine Lettuce, Hobbs’ Bacon and “Sauce Soubise”
800 North Point Street, San Francisco, CA 94109
(415) 749-2060 garydanko.com
French
Chef’s Tasting Menu
This is a very popular restaurant in San Francisco. Had to book a few months in advance. We opted for the 5-course dinner and each course was elegantly presented. Every item from beginning to end was extraordinary. I just could not finish everything- it was very rich. The chocolate souffle is a must.
