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!
5 Comments
MoOgooGuypAN
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.
julie
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.
Purplesque
22 May 2008 12:05 am
[this is good] Ohhh my God, I am so jealous. Sounds like an amazing meal.
bb
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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