It came and was the size of my index finger. ![]() Ok, my heart was set on the wagyu beef ($100 supplement). Honestly it could have been salted smoked ham with skin on it. Both were delicious but it was such a small portion I couldn't tell what was in it cause I only got such a small serving. The cauliflower was not even a floret but a tiny button sized portion of a small floret. ![]() The piece of John Dory was the size of a first class stamp. The next course was John Dory with sauce and cauliflower. If there was a piece of lobster in this it wasn't discernible either visibly or texturally. It was a quarter sized round of what tasted like a salty seafood sausage. Two tiny pieces of hearts of palm on a small bed of citrusy gel. Crunchy, and forgettable- waste of a cleansing course or salad. Next came the hearts of peach palm with gelee. The oysters with tapioca and caviar is always and still is wonderful. Second of all, I have been before many years ago and my fond memories was the extraordinary cuisine I was served and so much so I had to walk around between courses each of which was delectable. professional without being obsequious and the ambience is first class all the way. However, I've since dined at Chef Keller's other excellent Yountville restaurants, Bouchon Bistro, Ad Hoc + Addendum and La Calenda.First of all I will say that the restaurant and staff are amazing. I want this great memory to last for the rest of my life so I'm not sure I ever want to dine here again. There's something to be said about the leaving a great first impression. This was my first time dining at a Michelin starred restaurant and is arguably the most incredible meal I've had in my life. If you're interested in hearing my strategy for securing a reservation, or interested in Napa Valley fine art photography prints, feel free to reach out at anytime. I visited The French Laundry in 2015 after an extensive amount of effort to secure a reservation. The restaurant's tasting menu is a true culinary experience, showcasing the chef's creativity and technical skills. The restaurant's success is a testament to Chef Keller's passion for culinary excellence and his commitment to using the freshest ingredients. ![]() In 20 it was named the world's top restaurant by World's 50 Best. The French Laundry has earned numerous accolades over the years, including three Michelin stars and multiple James Beard Awards. The atmosphere is sophisticated yet comfortable, creating the perfect setting for a special occasion or a romantic dinner. The interior is elegant and understated, with white tablecloths, candlelight, and a fireplace. The restaurant itself is housed in a historic stone building, which was originally built as a saloon in the late 1800s. The menu is always seasonal and features dishes such as oysters and pearls, a sabayon of pearl tapioca with island creek oysters and white sturgeon caviar, and coffee and doughnuts, a dessert of warm doughnuts, coffee custard, and a milk chocolate and coffee ganache. The French Laundry has a unique nine-course tasting menu that changes daily, and the restaurant also offers a vegetarian tasting menu. Chef Keller and his team work closely with local farmers and purveyors to source the freshest and highest quality ingredients. TFL is known for its innovative French-inspired cuisine, which is heavily influenced by the seasons and the local produce available in the Napa Valley. Founded by chef Thomas Keller in 1994, it has consistently been ranked as one of the best restaurants in the world. ![]() The French Laundry is a renowned restaurant located in Yountville, California.
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