Delightful Dining at the French Laundry

View from the Entrance

Delicious food is meant to be savored, admired and enjoyed with others. These were a few things I took away from my recent dining experience at the famed French Laundry restaurant in Yountville, where stellar service and the serenity of the wine country, created one of my most memorable dining experiences. To dine at the French Laundry has long been on my culinary bucket list.  Not only did the restaurant not disappoint, it reaffirmed my belief that food should be celebrated in many ways. For me, the French Laundry highlighted the best flavors in food and elevated it to the highest rungs of pleasurable dining.

French Laundry's Front Door, a friend's photo

Opened in 1994, by Thomas Keller, the French Laundry has become a landmark destination for its award winning cuisine and 3 Michelin star status. It has earned other accolades from the James Beard Foundation, Zagat, Restaurant Magazine's 2010 World's 50 Best Restaurant and awarded 3 Michelin stars several years in a row. The restaurant serves two nine course menus for lunch and dinner. The fare is French with American influences. The menu changes daily and no two ingredients are repeated throughout the meal, barring of course salt and pepper and so forth. Another highlight of the restaurant is their frequent usage of seasonal and locally sourced ingredients. Although there are ingredients brought from other parts of the world, many of the vegetables come from nearby farms or the three acre French Laundry gardens, situated across the street from the restaurant. See Additional Links at the bottom for an article about their gardens.

Before I continue further, I should mention one disclaimer. I had no part in landing the reservations at the French Laundry. A friend secured the reservations on OpenTable.com after many attempts to get phone reservations. She was lucky to get a 9:15 weekday reservation, possibly due to a cancellation. Reservations can be made up to two months in advance. Her recommendation is to try OpenTable.com, request a date and constantly refresh until there's an opening. The restaurant also requires a credit card to hold the reservation. I am grateful for my friend's dedication and persistence.

My group arrived promptly at 9:10 and we were seated in 15 minutes. This allowed us time to take in the modern and elegant setting of the wait area. There were also plenty of reading including Finesse, the French Laundry magazine and various Thomas Keller cookbooks.

Our server for the evening, Aubrey, started off the meal with two amuse bouches. She was very pleasant and provided excellent service throughout the evening. For every course, Aubrey explained to us the ingredients used and how it was prepared. She was always attentive and made our dining experience feel seamless and personalized. Between each course, our plates and flatware were taken away and then carefully reset in synchronized fashion.

For more information on the many types of ingredients used in the meal, feel free to click on the linked words.

First Amuse Bouche: Cheese Balls

Cheese Balls

I did not catch what type of cheese was used. The amuse bouche was quite delicious.

Second Amuse Bouche: Salmon Tartare with Red Onion Creme Fraiche

Salmon Cornet

Salmon should always taste like this and served in a cornet. This mini cone amuse bouche was savory, fresh and creamy. I was concerned if every course was this tasty, I would constantly be yearning for seconds.

Our Table Centerpiece

The Menu

Wines at the French Laundry:
The wine list at the French Laundry is astounding. At 110 pages long, it features international and domestic wines for all types of palettes. There were selections for a wide price range along with half-bottle and glass options. The Head Sommelier, Dennis Kelly, helped us navigate the extensive list and catered to our interests. We decided on sharing a French bottle of syrah from 2006 Alain Graillot Crozes-Hermitage. Dennis checked in with us throughout the meal to make sure we were enjoying our selections.

The Meal:  

Chef’s Tasting Menu

This menu was my selection for the evening.

Course #1 : “Oysters and Pearls”
“Sabayon” of Pearl Tapioca with Kumamoto Oysters and White Sturgeon Caviar

This signature Thomas Keller dish was fantastic. I've heard it's the only mainstay dish on the French Laundry menu. Being an avid pearl tea and tapioca fan, I felt the little pearls complemented the delicate oysters and caviar very well. The flavors were rich and creamy and the savory caviar tickled my tongue.

Oysters and Pearls

Served with a Mother of Pearl Spoon

Course #2: Salad of Globe Artichokes
San Marzano Tomato Compote, Pole Beans, Fava Tendrils and “Bargioule Consommé”

This stew of artichoke hearts was mellow compared to the first course yet still enjoyable. The fresh tomato compote was my favorite part. The tomato tasted perfectly ripe, sweet and tart. The consommé was served tableside, and poured around the salad.

Salad of Globe Artichokes

Four Types of Bouchon Bread Offered: Parisian Mini Baguette, Whole Grain, Pretzel and Sourdough

The bread rolls offered from Bouchon, a bakery created by Thomas Keller and located in Yountville, were delicious. My favorite was the baguette and pretzel bread. The butter accompanying the bread was so tasty it cold have been a stand alone dish.

Pretzel Bread from Bouchon Bakery

Saltless Butter, One of the Two Types of Butter Offered

Course # 3: Columbia River Sturgeon "Confit Á La Minute"
Sunchokes, Black Trumpet Mushrooms, English Peas and Meyer Lemon

The fish was tender and paired nicely with the mushrooms and textures from the peas and sunchokes. 

Columbia River Sturgeon "Confit Á La Minute" 

Courses #4: “Beets and Leeks”
Maine Lobster Tail “Pochée au Beurre Doux.” King Richard Leeks, “Pommes Maxim’s” and Red Beet Essence

This course was well executed. Of course when a lobster tail is poached in butter and served with leeks, it sounds like a recipe for success. The Pommes Maxim's, the buttery crispy potato disc added a nice crunch to the texture of the lobster. Not to mention, the beet essence with the shellfish was a pleasant surprise. This was one of my favorites.

"Beets and Leeks"

Course #5: “Chicken Kiev”
Four Story Hill Farm “Poularde,” Farro, Broccolini, Green Garlic and Chicken “Jus”

This was the best chicken kiev I have had. The texture of this chicken ball reminded me of the crispy shrimp balls served at dim sum. It was crispy on the outside and and moist chicken on the inside. You could easily taste the farro, the broccolini and green garlic that complimented the chicken centerpiece. The course was a welcomed break from the preceding seafood courses. 

Course #6: Snake River Farms “Calotte De Boef Grillée”
“Ris de Veau,” Bone Marrow “Pain Perdu,” Sacramento Delta Asparagus, French Laundry Garden Radishes and Frisée Lettuce”

This was my favorite savory course of the meal because of the flavors and presentation. It was simply beautiful. The American (Wagyu) Kobe beef from Snake River Farms was superb and everyone at the table agreed. The meat was tender and rich in flavor. Even someone who does not eat red meat regularly could appreciate this. The accompanying pain perdu, French for french toast, had a hole punched through it and filled with bone marrow.

Snake River Farms “Calotte De Boef Grillée”

Aerial shot of the “Calotte De Boef Grillée"

Course #7:  "Boho Bel"
“Piccalilli” and Dijon Mustard

This creamy cheese from the Bohemian Creamery in Sonoma County is made with cow's milk. It was a stark departure from the richness of the beef course. We were offered additional bread rolls from Bouchon to accompany our cheese platter. I enjoyed the edible flowers, the pairing of the Dijon mustard and picked bell peppers with the local cheese. The tiny bread stick or bread pillow at the center of the dish was very cute.

"Boho Bel"

"Boho Bel" From the Side

Course #8: Banana Sorbet
Gros Michel Banana Bread, Medjool Dates and Ginger “Nuage”

This sorbet was light and cleansing. I loved the freshness of the sorbet and the softness of the banana bread. The ginger nuage was a foamy tickling sensation for the tongue. 

Banana Sorbet

Course # 9: “Delice au Chocolat a La Menthe”
“Feuilletine,” Mast Brothers Coco Nibs, Brown Cardamom and Garden Mint Ice Cream

For chocolate and mint lovers, this dessert certainly called for jubilation. The freshness of the mint ice cream was undeniable. You could taste a hint of mint leaves in the delicate ice cream. The slightly crunchy chocolate and feuilletine made a perfect pairing with the ice cream and cardamom. I loved every bite.

"Delice au Chocolate a la Menthe"

"Delice au Chocolat a la Menthe" From the Side

Tasting of Vegetables Menu

Half of the dinner party had the Tasting of Vegetables menu. This was not an entirely vegetarian menu, rather its focus was to highlight the seasonal offerings from the French Laundry gardens. For the few courses I had the pleasure of tasting, I have included a review.

Course #1: Lemongrass “Snow”
Yogurt “Bavarois,” Earl Grey, Cucumber and Dried Persimmon

Lemongrass "Snow"

Course #2: “Velouté de Topinambours”
Green Apple, Pine Nuts and Nasturtium

Unfortunately no image is available for this course.

Course #3: Tamarind-Marinated Eggplant
Rice Crepe, Cauliflower, Sweet Peppers, Cilantro and Madras Curry

The rice crepe paired with the eggplant underneath was well received. Every ingredient was easy to discern and complimented each other nicely.

 Course #4: Hen Egg “En Concotte”
“Pommes Dauphines, “Vidalia Onion Soubise, Périgord Truffles and Maple Syrup (From Michigan)

This course tasted of creamy egg, french onion soup combined with maple syrup and black truffles. It very flavorful with the pommes dauphines. I could see this dish on a Sunday brunch menu.

Hen Egg "En Concotte"

Pommes Dauphines

Course #5: Tarbais Bean “Agnolotti”
Swiss Chard, Niçoise Olives and “Sauce Pimenton”

The tarbais bean raviolis were served with fried olives, chard and pimenton(paprika). We definitely enjoyed the fresh pasta and the sumptuousness of the fried olives.

Tarbais Bean "Angliotti"

Course #6: Bluefoot Mushroom “Charlotte”
Black Mission Fig, Cavalo Nero and Rosemary-Balsamic Reduction

Bluefoot Mushroom "Charlotte

Course #7: “Robiola Tre Latti”
Belgian Endive, Beets, Black Truffles and Sicilian Pistachio

This cheese course was another favorite of the table's. The extra creaminess of the robiola tre latti cheese, made of cow's, goat's and sheep's milk was undeniable. Delicious cheese combined with beets, endives and truffles, we knew this course was a standout.

Robiola Tre Latti

Course #8: Ruby Red Grapefruit Sorbet
Satsuma Mandarin, Citrus Foam and Crispy Madeline Crumble

This course was a nice palette cleanser though I felt my banana sorbet trumped this grapefruit sorbet.

Grapefruit Sorbet

Course #9: “Valrhona Guanaja Soufflé au Chocolat”
Caramel Ice Cream and Maldon Salt

This was another winning course. There was plenty to love about a chocolate soufflé done right. The caramel ice cream and caramel sauce were served tableside.The richness of the chocolate and the salted fresh ice cream was amazing. If only there was more, I would gladly eat it.

“Valrhona Guanaja Soufflé au Chocolat” Before

After the Caramel Ice Cream and Sauce was Added

Mignardises
Coffee Semifreddo, Donut Holes, Vahlrona Truffle Sampler, Chocolate-Covered Macadamia Nuts

After nine courses, I almost forgot about the mignardises, featured at the very bottom of each menu. We were serve a collection of miniature desserts, an array of flavors that would satisfy anyone's sweet tooth. The coffee semifreddo, reminded me of coffee mousse, went nicely with the fresh donut bites. Again, the donuts were as fresh as can be. For the finale, we were served a six piece Vahlrona truffle sampler made on-site. Some flavors included Thai Iced Tea, Mint Chocolate, Peanut Butter and Raspberry. Chocolate-covered macadamia nuts accompanied the truffles.

Coffee Semifreddo

Fresh Donuts

Chocolate-Covered Macadamia Nuts Made On-Site

Vahlrona Truffles Made On-Site

Before we left, our server brought out mini bags of shortbread baked on-site. After nine courses of food or eighteen if you count the courses shared, everyone in my dining party was full and very satisfied.

Dining at the French Laundry was a truly wonderful and unique experience, not just because of the wide array of courses, but rather the artistry, the freshness and execution of each dish were as close to perfection as I can imagine. The polished service of the staff and my awesome company made this culinary adventure truly outstanding. I recommend at least one visit, even if reservations are tough to come by. Your taste buds will thank you. This first and possibly only visit to the French Laundry will remain one of my fondest dining memories.

Until the next post, happy fooding!  

Additional Links:

To learn more about the French Laundry's staff, history, menus and seasonal notes visit the restaurant's official website. For reservations at the famed restaurant, check out the the French Laundry's profile on OpenTable.com.  Registration is free for the online reservation website.

The French Laundry by Day

The French inspired Bouchon Bakery shares a very tempting menu of bakery selections on their official website. They also provide more information on the bakery's history and three locations. During this visit to Yountville, I sampled four Bouchon macarons: espresso, passion fruit, caramel and pistachio. They were some of the best I have tasted.

Bouchon Bakery in Yountville

Ogling the Bouchon Bakery Display

Fantastic Macarons from Bouchon

There are plenty of things to see in the charming Napa town of Yountville. To plan your trip, check out the town's website for information on dining and accommodation options.

View Near Yountville

To read more about the famous French Laundry gardens and the restaurant's Master Gardnener, Tucker Taylor, visit SF Gate for an inside look.

French Laundry Gardens

French Laundry Gardens Up Close