I've been a very negligent blogger as of late. Sorry guys. I'm the oldest 26-year-old you'll ever meet and here's why… I was sent to Las Vegas mid-week for some work related business (could that have sounded any more shady?) and that just totally wiped me out for the entire week/weekend. Plus I was in Napa the week earlier for my charity bike ride, which brings me to my current post on my dining experience at The French Laundry. I call it an experience because that's what it truly is. From the service to the plating to the food, you could tell that no detail had been left unattended. I lost count of how many fresh napkins I got (I swear I'm really not that messy) or the number of times they came to scrape the crumbs off the table (or am I?). I'm not much of a restaurant blogger, so please bear with me as I tread on to new waters. Here's the rundown of our nine-course meal:
Amuse Bouche: Gougere and Salmon tartare in a tuille cone (they looked like little ice cream cones, adorable)
First Course: "Oysters & Pearls" – Sabayon of pearl tapioca with Island Creek Oysters and White Sturgeon Cavier
I wanted to eat a whole bowl of this.
Second Course: Salad of French Laundry Garden Cauliflower – Fava beans, Compressed apple, Radish, Mizuna and Mint "aigre-doux"
Anyone know how to compress an apple?
Third Course: Alaskan Red Sea Urchin "Tongues" – Pomme duchesse, English peas and black truffle creme fraiche
Fourth Course: New Bedford Sea Scallop "Poele" – Sweet golden corn, celery branch, Hobb's bacon and chanterelle mushrooms
Fifth Course: Marcho Farms Corned Veal Tongue – French white asparagus, caper pain perdu, ramps, frisee lettuce and dijon mustard
Sixth Course: Snake River Farms "Calotte de Boeuf Grillee" – Brussels spouts, glazed baby beets and horseradish jus
Holy shit! This was perfect.
Seventh Course: "Gabietou" – Sunchokes, granola, parsley shoots and red currant puree
This was a sheep and cow's milk cheese from France. Granola… who would have thought this would work? Oh right the culinary geniuses at French Laundry
Eighth Course: Buttermilk Sherbert – poached kumquats and spiced streusel
Ninth Course: Lingot de Chocolat en mousse de Malt Croustillante – candied Spanish Peanuts, popcorn glace and caramel
Plus after all this gut busting food they still brought out more desserts, truffles, candies and shortbread to take home!
20 May 2008 12:05 pm
Hey that’s awsome that you ride bike especially for charity. What kind of bike do you have? Sorry, I’m a bike enthusiast too.
21 May 2008 03:05 pm
I hope you know that I’m talking about a bicycle not a Harley. It’s nerdy, but in case you still wanna know… I ride a Specialized Rockhopper.
22 May 2008 12:05 am
[this is good] Ohhh my God, I am so jealous. Sounds like an amazing meal.
24 May 2008 04:05 am
Thanks for the course by course. Having eaten at Bouchon I can only imagine the level of service and coordination among staff, not to mention the food.
I’m a fellow cyclist as well. Nice ride – Rockhopper.
My Sweet & Saucy
03 Jun 2008 10:06 pm
[this is good] Thanks so much for stopping by my blog!
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