My Lunch at The French Laundry
May 19, 2006
The restaurant was rated Best in the World by Restaurant Magazine in 2004. Alas it has dropped to 4th best in 2006.
I chose the 9 course vegetarian tasting menu. This is what I received:
1. An appetizer. A cheese ball that had a sort of crust on it.
2. This appetizer. A sort of peppery tomato ball on a cone shaped crust.
3. First Course. "Royale de Topinambours" consisting of toasted pine nuts, young fava beans and marinated sunchokes.
4. Second Course. Ginger-glazed Haas avocado with "compressed" english cucumber, Nasturtium leaves and "Kanzuri" syrup.
5. Third Course. Dutch white asparagus "gratinee", country bread "croutons", garden "mache" and black truffle "coulis".
6. Fourth Course. Hand-rolled english pea "agnolotti", French Laundry garden radish and preserved Meyer lemon.
7. Fifth Course. Crispy Hen-of-the-woods mushroom. grilled scallions, pickled turnips and barrel-aged "Tamari" emulsion.
8. Sixth Course. Yukon Gold potato "piccata", caramelized sweet garlic, Piquillo peppers and baby artichokes with "sauce gremolata".
9. Seventh Course. "Pleasant Ridge Reserve" poached granny smith apples, cutting celery greens and spiced cider reduction between wedges of cheese.
10. Eighth Course. Hayden mango sorbet, "Kuro-Goma Nougatine", persian lime curd and sesame seed sugar "Tuile".
11. Ninth Course. Field rhubarb "streusel", poppy seed ice cream and poppy seed "ash".
12. Bonus. A sweet wafer.
13. Bonus. Creme brulee.
14. Bonus. Chocolate covered macadamia nuts.
15. Bonus. Various candies.
Last I received a sizable bill for a party of four. Imagine the cost if we had ordered wine as well.
The meal took a little over three hours; from 1:00pm until 4:15pm.
May 19, 2006
The restaurant was rated Best in the World by Restaurant Magazine in 2004. Alas it has dropped to 4th best in 2006.
I chose the 9 course vegetarian tasting menu. This is what I received:
1. An appetizer. A cheese ball that had a sort of crust on it.
2. This appetizer. A sort of peppery tomato ball on a cone shaped crust.
3. First Course. "Royale de Topinambours" consisting of toasted pine nuts, young fava beans and marinated sunchokes.
4. Second Course. Ginger-glazed Haas avocado with "compressed" english cucumber, Nasturtium leaves and "Kanzuri" syrup.
5. Third Course. Dutch white asparagus "gratinee", country bread "croutons", garden "mache" and black truffle "coulis".
6. Fourth Course. Hand-rolled english pea "agnolotti", French Laundry garden radish and preserved Meyer lemon.
7. Fifth Course. Crispy Hen-of-the-woods mushroom. grilled scallions, pickled turnips and barrel-aged "Tamari" emulsion.
8. Sixth Course. Yukon Gold potato "piccata", caramelized sweet garlic, Piquillo peppers and baby artichokes with "sauce gremolata".
9. Seventh Course. "Pleasant Ridge Reserve" poached granny smith apples, cutting celery greens and spiced cider reduction between wedges of cheese.
10. Eighth Course. Hayden mango sorbet, "Kuro-Goma Nougatine", persian lime curd and sesame seed sugar "Tuile".
11. Ninth Course. Field rhubarb "streusel", poppy seed ice cream and poppy seed "ash".
12. Bonus. A sweet wafer.
13. Bonus. Creme brulee.
14. Bonus. Chocolate covered macadamia nuts.
15. Bonus. Various candies.
Last I received a sizable bill for a party of four. Imagine the cost if we had ordered wine as well.
The meal took a little over three hours; from 1:00pm until 4:15pm.
posted by Borborygme at 6:51 PM
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