The French Laundry [2], Yountville CA

The French Laundry

Pierre Peters, Blanc de Blancs, “Cuveé de Réserve,” Le Mesnil-sur-Oger, Grand Cru

Gougere

Salmon Coronet

Pain au Lait

Pretzel Roll, Baguette, Wheat Epi, Sourdough

Cucumber Soup – Greek Yogurt, Garden Mint, Meyer Lemon

Oysters and Pearls – Sabayon of Pearl Tapioca, Island Creek Oysters, White Sturgeon Caviar

Santa Barbara Sea Urchin – Sake Granite, Santa Rosa Plum, Shiso

Big Fin Squid – Brokaw Avocado, Padron Pepper Vinaigrette, Cilantro

Hen Egg Custard – Ragout of Perigord Truffles

Rabbit Liver Gateau with Cutting Celery, Black Winter Truffles Coulis

Salad of Milk Poached Holland White Asparagus – French Laundry Garden Cigarello Peppers,Preserved Green Strawberries, Marcona Almond Puree

Sauteed Fillet of Maine Halibut – Haricot Verts, Eggplant Mayonnaise, Globe Artichoke, Saffron Squash Puree, Basil Chip

Alaskan King Crab Boudin – Maine Lobster, Compressed Yellow Peaches, Fennel Bulb, Mizuna Finger Lime “Vierge”

Hand Rolled Toasted Wheat Cavatelli – Ragout of Brentwood Corn, Cherry Bell Radish, Shaved Australian Black Winter Truffle

Four Story Hill Farm Guinea Hen – Brokaw Avocado Puree, Oven Dried Cherry Tomatoes, Romaine Lettuce (Roasted ‘en brioche’)

Charcoal Grilled Japanese A10 Wagyu – Red Walnut Stuffed Morels, Pommes Puree, Sacramento Delta Green Asparaguse, Stout Jus

Westcombe Cheddar – Virginia Peanut Brittle, Celery Branch, Dark Raisin Puree

Sweet Onion Roll

Hayden Mango Sorbet, Coconut Succes, Sichuan Peppercorn Meringue, Compressed Golden Pineapple

Lemon Posset – Summer Berries, Apricot Kernel Cream, White Peaches

Valrhona Chocolate Marquise – Cherry Gelee, Salted Caramel Crisps

Americano

Mignardises – Cocoa covered Macadamia Nuts, Chocolates and Caramels, Coffee and Donuts

Chocolates – White Chocolate with Cherry and Lime, Peanut butter Strawberry Gelee, Mint, Dark Chocolate with Brown Sugar, Hazelnut Praline, Dark Stout Beer, Salted Caramel

Shortbreads

With two superlative extended tasting menus at Per Se and one at The French Laundry plus memorable meals at each Bouchon plus Ad Hoc I think it is safe to say I admire Thomas Keller, his culinary approach, and the people he involves in his restaurant group, these facts all combining to lead myself and a friend back to The French Laundry for an extended tasting menu on the afternoon of June 21st for an experience that I could have never predicted. Beginning first with a brusque greeting by the hostess because my friend carried his jacket into the foyer as opposed to wearing it and proceeding to our server, Guillaum, failing to serve champagne or describe courses properly while also incorrectly explaining the nature of the menu I’d requested the entire service structure of the restaurant seemed to be turned on its head until I requested to speak to a manager, the end result an intervention by GM Michael Minnillo who truly went above and beyond in terms of service recovery to prevent the meal from being a total disaster. Moving past service issues and onto the food, as expected the majority of the plates served were a lesson in precision aside from a piece of overcooked halibut and brioche served nearly five minutes late with the rabbit and although much of the food was ‘safer’ than I’d experienced under Corey Lee a few standouts warrant mention, particularly the creamy crab sausage crowned with lobster and the gifted $100 supplemental Wagyu – by far the best piece of beef to ever meet my fork. Understanding that even the best of the best are entitled an ‘off’ night and admitting that Mr. Minnillo truly did go out of his way to not only amend but understand the situation it is never ideal when a $600 meal falls so short of expectations and while I’ll undoubtedly continue to support Chef Keller and his restaurants, particularly with my pending move to Las Vegas there will always be a bit of doubt in the back of my mind when I consider returning to 6640 Washington St.