The French Laundry

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”

Andante Dairy “Cavatina”

Beets, Celery Branch and Royal Blenheim Apricot

Lemon Verbena “Vacherin”

Tellicherry Pepper Cream, Garden Lemon Verbena Sherbet and Chilled Silverado Trail Strawberry Consomme

“Gâteau Saint Nizie Au Manjari”

Mango-Chili Relish, Mast Brothers Chocolate Cocoa Nibs, Lime Foam and Coconut Milk Sorbet

Mignardises

House-Made Chocolate Truffles

The Kitchen