It has always been a dream of mine to dine at The French Laundry. For anyone that is unaware, The French Laundry is not a laundromat, it is the westcoast restaurant of Chef Thomas Keller. It has been named “Best Restaurant in the World” in 2003 and 2004. Since 2006, it has been awarded three stars in the Michelin Guide to San Francisco, and was called “the best restaurant in the world, period” by Anthony Bourdain. It’s a quaint, nondescript stone building along Washington Street in Yountville, CA.
We were 30 minutes early, so we headed down the street to Redd Wood for a drink.
At precisely 7:30pm we were seated.
Not only was there a surprise on the menu, just as they were handed to us, the sommelier brought out 2 bottles of champagne, “Complements of Wisconsin.” That was a truly magical way to start the meal. The entire table was astounded. I’ve never been treated to such a surprise. I’m deeply in love with this woman.
Ian and Allison are not amused at how small the portions are. Just kidding! We were all just starving by the time we got to Yountville.
Prior to the tasting menu, they brought our a few starters. The breads were severed in between courses, but I’ve placed the photos of them here. We also had 2 bottles of wine, but I didn’t keep track of which they were. Allison may know.
Special butter from Vermont.
“MACARONI AND CHEESE”
Hand-Cut “Macaroni,” Hobbs’ Bacon, “Parmigiano-Reggiano,” Fava Beans and Preserved Black Winter Truffle
The waiter was shredding the black truffle onto my mac & cheese for a good minute. They did not skimp on the black truffles.
PACIFIC ABALONE “PICCATA”
Petite White Asparagus, Cauliflower, Toasted Almonds, Spanish Capers and Brown Butter
I forgot to get a photo of this course, so I’ve stolen this photo from Yelp.
“ASSORTMENT OF DESSERTS”
Fruit, Ice Cream, Chocolate and “Candies”
I think it’s funny how they describe the dessert course, this was not just a small assortment, this went on and on and on. They brought coffee and tea, and dessert after dessert.
At the end, our Captain Kevin Macway surprised me once again with this beautiful and delicious birthday cake.
A few parting gifts, chocolate bars, and shortbread cookies. Thank you to our Captain Kevin Macway, Chef Michael Wallace, Chef Thomas Keller and all the staff for a wonderful evening.
The whole meal was just over 3 1/2 hours, and I couldn’t begin to tell you how many courses actually came out. There are 9 courses on the menu, but it was really closer to 15.
We were able to tour the kitchen and meet the Executive Chef for the evening Chef Michael Wallace.
What an evening! That is a birthday I’ll never forget. Thank you parents for this once in a lifetime chance.