The French Laundry (Yountville, CA)
The French Laundry
6640 Washington Street
Yountville, CA 94599
Dining date: 11/27/11
Each year, my dad takes my grandmother and aunt out for their birthdays, usually in December. The food has always been good, with past years being at The Dining Room, Cyrus, Murray Circle, Quince and Masa’s. However, it’s never been this good. I scored a 6-person reservation on the Sunday of Thanksgiving weekend, which turned out to be an ideal time for everyone to go. So, my grandmother, dad, mom, aunt, cousin and I took the short drive up to the Napa Valley. This would be the first trip for my cousin.
It’s been a couple of years since I’ve dined here, but everything felt very familiar. The restaurant has been one of my favorites for some time, and has a sort of sentimental value to me since first dining here seven and a half years ago (I still vividly remember parts of that meal). One thing that has definitely changed is the wine list – now via iPad!
Two 9-course tasting menus are offered daily, $270 each (inclusive of service) – the chef’s tasting menu and the tasting of vegetables. There are a number of options within the tasting menu, as well as various supplements, to tailor the meal to one’s desire. We all opted for the chef’s tasting menu, which can be found here.
This was the first amuse bouche, and a constant among my four visits. Light and airy, they displayed a warm gruyere essence.
BLACK TRUFFLE CROQUETTE
My mother claimed to be lactose intolerant so as to avoid the cheese course (she’s not). The thoughtful kitchen even substituted the gougere for this croquette. She seemed to be quite pleased with it.
This was another staple amuse bouche – salmon tartare was complemented by a light creme fraiche and chives, while the cone added a delicate texture.
Bread service has typically been strong, featuring breads baked down the street at Bouchon Bakery. Two butters were available – an unsalted one from Andante Dairy in Petaluma, CA as well as a salted, extremely creamy butter from the Animal Farm in Orwell, Vermont (ha!).
2007 Schramsberg, Blanc de Blancs “Cuvee French Laundry”
“OYSTERS AND PEARLS” “Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
The classic; it was as good as ever. The creamy sabayon was rich and played well with the salty caviar. Loved the soft, delicate oysters too. So good.
ROYAL OSSETRA CAVIAR Dungeness Crab, Salsify and Garden Blossoms (50.00 supplement)
My aunt opted for this supplement and enjoyed it.
VELOUTÉ OF ROASTED SUNCHOKES Royal Blenheim Apricot, French Laundry Garden Kale and Marcona Almonds
MOULARD DUCK “FOIE GRAS AU TORCHON” Pickled Huckleberries, Candied Orange Zest, Belgian Endive and Chocolate Brioche (30.00 supplement)
Instead of the sunchoke veloute, I opted for the foie gras supplement. I’m glad I did. The foie gras was rich, creamy and went well with the tart huckleberries. The chocolate brioche was wonderful too, served hot and just oozing chocolate. Three finishing salts were served alongside, which I thought was a bit of an overkill (but I liked it!).
SAUTÉED FILLET OF GULF COAST RED SNAPPER Hawaiian Hearts of Palm, Sultana Raisins, Young Ginger, Cilantro and “Sauce Japonaise”
NANTUCKET BAY SCALLOPS Long of Naples Squash, Oyster Lettuce, Black Truffle and Pomegranate Reduction
I went for the red snapper in this choice. It was a perfectly cooked, moist and flaky fish with a slight sweetness from the raisins. Japanese accents were a nice touch too. I tried one of the scallops and they were equally well-executed, with a sweetness from the squash and pomegranate reduction.
2009 Hirsch “San Andreas Fault,” Pinot Noir
SWEET BUTTER-POACHED MAINE LOBSTER TAIL Bone Marrow, Roasted Romaine Lettuce, “Pommes Maxim’s” and Bordelaise Vinaigrette
An excellent piece of lobster tail. Cooked gently to just a rare/medium-rare temperature, leaving it very spongy – really nice texture. A bone marrow sauce (!) added a hearty depth of flavor, while some potato puree added some creamy potato to each bite. Wonderful.
A special supplement was available given it was white truffle season. I think I recently read somewhere that Keller stated his truffles were $2,600 per pound this season. Not cheap. For $150, these truffles from Alba could be shaved atop a risotto, tagliatelle or gnocchi. My dad went for the risotto.
CARNAROLI RISOTTO WITH WHITE TRUFFLES (150.00 supplement)
A plate of risotto came out accompanied by a wooden box.
Inside the box were five incredibly aromatic white truffles of varying size; one was picked up and shaved tableside. What a sight!
This dish seriously seemed like equal portions rice and truffle. Crazy. Expectantly so, it was a fantastic dish with a perfectly cooked, creamy al dente rice. The white truffle flavor was clear and upfront, elevating the plate to memorable heights.
The rest of us were served an extra dish as well.
WHITE TRUFFLE INFUSED CUSTARD
This was a very light custard with a subtle white truffle essence. A little bit of black truffle on top added more of the earthy flavor.
SALMON CREEK FARM PORK BELLY “Pain de Campagne,” Red Wine-Braised Cabbage, K&J Orchard Chestnut and Turnip “Mustarda”
Rich and tender while not being overly fatty, this was a good piece of pork belly. There was a sweetness from the “mustarda” while the braised cabbage added a little body. A good dish, but it wasn’t quite as exciting as the previous few.
2007 Realm Cellars Farella Vineyard, Cabernet Sauvignon
ELYSIAN FIELDS FARM “SELLE D’AGNEAU” Nantes Carrots, Cippolini Onions, Tardivo Radicchio and Black Walnut Purée
BROKEN ARROW RANCH VENISON Garnet Yams, Candy Cap Mushrooms, Pecans, Arugula and Bourbon-Maple Jus
In this choice, I went with the venison. Both the tenderloin and loin cuts were served, and the meat was cooked quite well. Not too gamey at all, it was complemented by some sweet yams and peppery arugula. I tried some of the lamb too, and thought it some of the best I’ve had. Exceedingly tender and succulent, there was a ton of flavor in the meat. I found something in the radicchio to be overly acidic, though.
“NOCTURNES” Medjool Dates, Sicilian Pistachios and Burgundy Truffle “Blini”
A warm, creamy cheese was served with some blini, while Burgundy truffles were grated on tableside. This added a pretty subtle truffle essence to the grassy, funky cheese. Still, I’m really not a fan of the cheese course, this one included.
FRENCH LAUNDRY GARDEN SALAD
My mother was served this salad and she loved it, particularly the tiny baby radishes (at center).
PUMPKIN SORBET Granola, Honey-Glazed Cranberries and White Truffle
This intermezzo was perfect for the season. I liked the pumpkin sorbet, along with the tangy cranberry sauce. The granola added some texture, though I was missing any white truffle flavor.
CARAMELIZED WHITE CHOCOLATE “NAMELAKA” Piedmont Hazelnuts, Toasted Oats and Sour Cherry Sorbet
“POMMES ANNA” Funnel Cake, “Pruneaux d’Agen,” Rum “Anglaise” and Salted Caramel Ice Cream
Between these two dessert options, I went for the first. The sweet chocolate was complemented by the sour cherry sorbet and actual pieces of cherries, while some hazelnuts added texture.
COFFEE & DOUGHTNUTS
CHOCOLATE COVERED MACADAMIA NUTS
I was slightly disappointed to see the doughnuts had become just doughnut holes – they weren’t as moist or impressive as the last time I had them. The coffee semifreddo was still very good though, displaying a rich coffee flavor that went well with the doughnut holes. The chocolate covered macadamia nuts were just as good too, with their addicting crunch and wonderful chocolate-nutty flavors.
My grandmother wasn’t feeling well, so we took these home. I can’t remember which flavors I tried, but I liked the ones I had.
We also took home a bag of shortbread cookies, dusted with sugar. Delicious too!
Even after four visits now, The French Laundry continues to be an exciting and delicious meal. The restaurant isn’t quite as avant garde as it used to be, and there aren’t any molecular gastronomy tricks at play; instead, the focus is clearly on excellent ingredients and perfect execution. To that end, The French Laundry excels. There were a number of standout plates (oysters & pearls, snapper, lobster, risotto, lamb) with few lows, mostly on a relative basis. Service was, as usual, excellent though not without flaws including some miscommunication and imperfect timing on wines. Overall though, this was probably my best meal of 2011 so far. For what it’s worth, five in our party have been to Noma (sadly, everyone but me) and they all preferred this meal.
I thought it worth noting that my grandmother started to feel very sick soon after the pork belly course (and for a couple days afterward). I’m not sure if it was related to any of the food or alcohol, but it will probably prove just as memorable as the rest of the meal.
I hope your grandma is okay!
Please let it be known that I volunteer to eat all your cheese courses. 🙂
Ha! Sounds like a plan!
Some day. *sigh*
Some day soon, hopefully!
Your dinner looked amazing! I hope to dine there soon.
Hmm perhaps we can work something out..
if she ate the sunchoke veloute that was probably what it was. sunchokes in particular eaten in larger quantities wreck some peoples stomach while others they dont affect at all. some people have zero tolerance for them some a little more and some can eat a lot and not feel a thing. hope shes doing better.
Thanks Craig that’s interesting…I’ll have to find out if she’s ever had them before. We’re still unsure what exactly happened.
“For what it’s worth, five in our party have been to Noma (sadly, everyone but me) and they all preferred this meal”
Wow. Strong words.
But then again, I recall you mentioned your dad did not enjoy Saison whereas I thought it was my strongest meal of 2011.
I also think it is difficult to compare TFL and Noma. The former, as you said, has a focus on perfect ingredients, classic execution, etc. On the other hand, Noma beats to its own tune… a focus on foraging & unique herbs/greens indigenous to the region. And by harnessing those ‘new’ flavors and textures, it’s like cooking with a different vocabulary. In turn the diner experiences something entirely unique.
In any case, food for thought 🙂
Haha yes. To be fair, they were all somewhat disappointed by Noma, so TFL’s meal isn’t exactly a large feat. And, there’s definitely a lot of personal preferences at play; at Noma they left unsatisfied and perhaps slightly hungry afterwards…wanted some more meat or substance, which isn’t what Noma is about.
I can’t believe the fam didn’t take you to Noma with them! That is so unfair 😉
And your dad is the mack daddy baller with the white truffle supplement.
I know, right?? They went on a big cruise and I was working..