Of all the western food categories, the author has a special liking for French cuisine. I have been in the Bay Area for more than three years. I have heard that French Laundry enjoys the reputation of "the best French cuisine is not in France, but in Napa." Even to confirm this rumor, I want to find out. I called a month in advance and I could only queue up on the Waiting list. I didn't receive the confirmation call until two days before the scheduled date. I was so happy to fly ~

 

It is daylight saving time, and the sun is still hanging when we arrive at the restaurant door at about 7pm. When I looked closer, I found that the restaurant's brand was lying innocently among the flowers. If you do n’t take a closer look, people passing by may not even notice that such a garden villa standing quietly at the corner is actually the world-famous Michelin-starred French restaurant.

 

Table setting

After walking through a long corridor, we entered the main entrance, and the attendant introduced us to the seat. The tabletop is extremely simple and clean, only one (in my eyes) western restaurant comes standard-a candlestick, and a wooden clip with a napkin. Looking across the clip is the signature of French Laundry.

 

 

~ Free snacks ~

"Cornets" – Salmon Tartare with Sweet Red Onion Créme Fraîche

Stir red onion and whipped cream together as a base, then place full and same crushed salmon on cone cones, wrap them in paper towels in small containers to prevent eating Food gets on your hands.

 

Gruyère Cheese Gougères

The cheese puffs made by Gruyere cheese from Switzerland are more fragrant and slightly salty than the puffs you usually eat outside. It also looks very small and exquisite.

 

 

The two classic dim sums set the stage for the dinner, which has made people shine, and announced that today they will taste an authentic and authentic French meal. Small portions of dim sum, three or two sips, also made me look forward to the next Tasting Menu.

 

French Laundry's menu is updated daily according to the seasonal ingredients. The dishes listed today may not be eaten next time ~ but maybe you will try more amazing dishes!

 

There are two menus to choose from today: Chef's Tasting Menu and Tasting of Vegetables.The prices are all $310, including service fees.Of course, this price is based on the fact that you do not choose to replace the dishes. Certain dishes can be replaced at a premium, depending on the menu of the day.

 

First Course: Oysters And Pearls Oysters with White Caviar

"Sabayon" of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

 

 

This dish will always appear on the menu no matter what day it goes, it can be said that it is the master dish of chef Thomas Keller. When you see the shell spoon appear on the table, you know that caviar will be the first dish. Because in France, people eat caviar with a special shell spoon. The French feel that metal spoons will oxidize caviar, and when they taste caviar, they will smell metallic. The oysters are also fresh oysters from the Island Creek Oysters farm in Boston. The full black caviar is topped with fresh oysters and placed in a creamy soup base. There is no raw fishy smell of caviar, only the taste is rich and delicate.

 

First Course $ 60 supplement: Royal Kaluga Caviar Caviar with Maine Lobster Frozen, Bavarus and Basil

Maine Lobster “en Gelée,” Soft Tofu “Bavarois” and Garden Shiso

 

 

The reason for the extra price increase should be due to the rarity and preciousness of Caruga Caviar, which is native to Russia. The color of these caviar is mostly golden yellow, the entrance has a blasting feeling, and the aftertaste is slightly scented.

• Personally, I would choose oysters with white sturgeon caviar, preferring the delicate texture of the soup base and the rich but refreshing milk flavor aftertaste.

 

Second Course: Hawaiian Hearts of Peach Palm

Persian Cucumbers, Brokaw Avocado Mousse, Green Tomato Relish and Tender Garden Herbs

 

 

From the ingredients, we can see that this is a very refreshing salad. You can feel the strong California flavor with just one sip. I wonder if it is a mousse made by the avocado that the Californians love. The bitter and crunchy peach fruit coconut meat complements the unique refreshing taste of vegetables, sweeping the rich taste of the previous dish, making the taste buds fully prepared for the main dish.

 

Second Course $30 supplement: Hudson Valley Moulard Duck Foie Gras "Rillette" Hudson Valley Foie Gras

Garden Blackberries, Toasted Oats and Black Winter Truffle Purée

 

 

The Hudson Valley Foie Gras Farm is a two-hour drive from New York City and is well-known in the United States. It promises chefs, customers, and restaurants to provide only high-quality foie gras. Foie gras is a famous dish in French cuisine, but usually it is a bit greasy. But this foie gras is served with blackberry, oatmeal and black truffle puree, and it melts at the mouth.

• The Hudson Valley is rated as one of the top 20 must-visit spots by National Geographic ~
• The two options of this second dish are actually different, and the salad and foie gras are very different in terms of taste. As for which one to choose, it depends on everyone's preferences ~

 

Third Course: Slow Cooked Fillet of Pacific Yellowtail

Sweet White Corn, Fava Beans, Tomato Confit and Tarragon Infused Olive Oil

 

 

Yellowfin tuna is also Hamachi, which is often eaten in Japanese food. The fish cooked on low heat is not loose at all, and is round and complete. The entrance is flexible and very chewy. The soup made of sweet corn kernels, broad bean kernels, and olive oil containing tarragon leaves does not grab the limelight of fish at all, but highlights the flavor of this seafood.

 

Fourth Course: Alaskan King Crab “POÊLÉE” Pan-fried Alaskan King Crab

K&J Orchards Apricots, Caramelized Sunchoke Purée and Apricot – Riesling Emulsion

 

 

• POÊLÉE in French means fried, and we usually call it pan-fried. In fact, the little friends in the United States should be no stranger to Alaska king crab, which can be eaten in many restaurants.

When the crabmeat, accompanied by the sweet and sour smell and a little steaming, was presented in front of me, I knew it was another dish that was right in my arms.I can’t wait to cut it and taste it. The taste of crab meat is soft and tender. Its sweet and sour taste comes from the auxiliary materials. It is made from apricot meat and potato puree provided by a family farm called K&J Orchards.Such a popular dish can appear on the table after being reshaped with new ideas, which shows that the chef's intentions are by no means ordinary.

 

Fifth Course: Liberty Farm Pekin Duck

Poached Bing Cherries, Toasted Brioche, Sicilian Pistachios and “Sauce Périgourdine”

 

 

I usually do n’t order duck meat in the restaurant on weekdays because I do n’t like the fatty texture of the oil under the duck skin. Sonoma County, California has the best climate for duck farming, including a family duck farm called Liberty Farm, which specializes in restaurant-free duck meat for antibiotics and hormones. After long-term frying of high-quality duck meat, all the fat is turned out, and the crispy raw duck skin is wrapped in juicy duck meat. The entrance does not contain a bit of greasy taste.

The side dish is a combination of soldier cherry, roasted breaux and sicilian pistachios originating in Oregon. The sauce used is extremely classic in French cuisine. It is made from brown French gravy (similar to the broth in Chinese cuisine) and wild mushroom black truffle soup, which is also mixed with black truffle crush.

 

Sixth Course (A): Charcoal Grilled Snake River Farms "Calotte De Boeuf"

Chantenay Carrots, Wild Oregon Cèpes, Wilted Arrowleaf Spinach and Mushroom “Jus Gras”

 

 

Calotte De Boeuf means Ribeye Cap of Beef in English. Ribeye is the tenderest meat on cattle and has become the favorite of most foodies. Ribeye Cap is not a must-have menu for all restaurants.

Ribeye Cap is a part of rib eye meat. Its shape is round like a lid, so it is called upper lid meat. Its tenderness is compatible with the oil and water in it. A perfectly fried steak does not need any sauce, and the chef is also well versed in it, only putting a little on the side of the meat instead of letting it The sauce covered the whole piece of beef.

 

Sixth Course (B): Corned Marcho Farms Veal Tongue

La Ratte Potato Purée, Morel Mushrooms, Crispy Cipollini Onions and “Sauce Bordelaise”

 

 

After cutting the knife, I found that the meat of this beef tongue is very thick. It looks like deep-fried beef tongue, dipped slowly in Bordeaux sauce, and a little greasy is taken away by the sweetness of the wine liquid in the sauce. . The whole beef tongue will be very satisfying for meat lovers.

• If you are dining with two or more people, it is recommended to order both main dishes, and you can exchange and taste each other, it will definitely not disappoint you!

 

Bread & Butter

The reason why we have to write butter and bread specially, if you look at it, it is worth fighting for these big battles of butter and salt!

 

 

The two kinds of butter are salted and unsalted respectively. This perfectly round shape really cures Virgo~ There are six kinds of salt in the jar, which come from France, Japan, Hawaii and Utah.

 

 

I zoomed in and took a picture, and I can clearly see that these salts are completely different in color, and the salt spoon is very delicate. What impressed me most was the French gray salt below, because special! do not! salty! From the left side of it: French white salt flower, Hawaiian black charcoal mineral salt, Hawaiian red volcanic mineral salt, Japanese sea salt flakes, and Utah powder salt. Each one tasted a small bite, in fact, it felt salty, more salty and super salty, and could not tell the difference ╮ (╯ ▽ ╰) ╭

 

Give the meal a big close-up, because I watched the waiter from the napkin-lined baking sheet, which caught the steaming and scented milk, and passed it in front of me, and put the bread on my left hand On the disk. It ’s the first time to eat freshly baked bread in a restaurant, and happiness is instantly full.

 

 

After the first meal was eaten by me with three mouthfuls, six big meals in a large basket appeared in front of my eyes. Although these are not just out of the oven, they have a lot of variety.

 

 

Dessert: Andante Dairy "Tomme Dolce" Madeleine Cake

Jacobsen Orchard Mulberries, Ruby Beet-Poppy Seed “Madeleine” and Garden Amaranth

 

 

French desserts are always my favorite. The classic Madeleine cake is served with mulberry juice, and an amaranth is placed in the center. It is definitely worthy of the name "Tomme Dolce" of this dessert-a sweet side meal.

 

Assortment of Desserts

Fruit, Ice Cream, Chocolate and Candies

 

 

As a fan of desserts, I saw a whole table full of desserts, and my eyes were staring~ My favorite is the small dessert on the left, the surface is covered with white foam, and there is ice after a fork is dropped The cold chocolate mousse sinks to the bottom of the cup. Mango Sorbet with blueberries, almond pudding, homemade chocolate rolls and praline truffles all taste great, it is definitely the perfect finish to this French meal.However, the macarons and fried doughnuts on the table are extremely favorite desserts of Americans. I personally don't like them. I reserve my opinion.

 

Chocolates

 

 

After removing all the dessert tableware, I was already waiting for coffee and tea. A handsome boy came over holding a wooden box. After opening it, a box full of chocolates! I do n’t know if I ’m overeat or I ’m scared. I buzzed my head and listened to him after he introduced all the flavors. He did n’t respond immediately, and he was very intimate and told me with a smile that I could take. Ah / (ㄒ o ㄒ) / ~~ I did n’t hesitate to choose which one. It ’s because even the sweet-scented I have reached the point where I do n’t have space to stuff these chocolates ... though in the end I picked three ...

 

After dinner, I was walking outside. When I saw an autograph book on the table at the entrance, I signed my name ~

 

 

The foreman manager on the side handed over the menu tonight and a bag of snacks. When I asked if I had the pleasure to visit the back kitchen, he nodded immediately and welcomed him very much, but he led the way and explained in person, and he also asked me from time to time if I still have questions To ask him is very intimate.

 

 

This is the French Laundry restaurant in use. I took a picture at the entrance and there is a new kitchen under renovation. The manager told me that the new kitchen will be built soon and put into use. The current kitchen is only for temporary use. . It was almost half past ten at that time, but the kitchen was still busy, and there was always a waiter holding a plate to serve the guests. The staff at the kitchen saw me with a smile, and immediately focused on placing the dishes and decoration.

 

Finally, and the biggest surprise was the encounter with French Laundry owner and chef Thomas Keller. Before I visited the kitchen, I saw an old man with glasses leaning against the kitchen door and writing something down. When he took off his glasses and introduced himself, and reached out to shake hands with me, I haven't returned yet. I could meet the world-famous chef himself! As an amateur food lover, this is simply a great rebate for this dinner!

 

 

In my opinion, Thomas has no boss or head chef at all. He is a kind old grandfather. He talks to me with a smile and answers every question patiently. He hasn't left the restaurant so late because he has to wait with the staff until all the customers leave and have a meeting to prepare the menu for the next day.

 

This meal is impeccable in terms of environment, service and dishes, and it is definitely enough to match its price and reputation. If you are a foodie and have the opportunity to make a reservation, don't miss it! !! !!

 

Writing & Photography | MissVivi

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