Saturday, July 30, 2011
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French Laundry List
Bouchon Bakery started selling pizza today, but we resisted filling our pie holes as we ventured further down the road to The French Laundry (where they peeled off these pies for their staff meal.) Now that Addendum is boxing up KFC (Keller fried chicken) and Bouchon Bakery is making 'za there is no excuse not to haunt Yountville for all Thomas Keller food needs.
Marc Hebrart Champagne, gougeres and salmon cornets provided a fanfare for the fine fare that was to follow.
A velvety velouté of Belgian endive was infused with Tahitian vanilla, Australian black truffle and balls of Gros Michel bananas:
The masterful melding of fruit, floral and fungus was brrr'illiant in this chilled chicory 'nilla, 'nana, nocturne.
Royal osetra caviar eggmented the Jidori hen egg in a Hangtown Fry:
... with Hobbs' bacon, gold nuggets of fried oysters and oyster foam in an awesome omelet.
Ear-shell clam tartare:
... was earily delectable over a lemongrass gelée with chili curls and navel orange segments:
7 spice cured Atlantic fluke:
... swam with a dice of bonito gelée, Haas avocado, radish, Asian pear and tempura hen of the woods mushrooms in a terrific tour of land and sea along with a wave of 2009 Nigl Gruner Veltliner.
Brioche soldiers marched into a field of sorrel velouté to attack a hen egg yolk doing cholesterol damage to a bunker of Perigord truffles:
They annihilated this well fortified position with extreme prejudice in a victorious vittle operation armed with strategic sips of 2002 Maison Leroy Bourgogne Blanc.
A piercing portion of lamb tenderloin:
... with a panisse crouton and eggplant basqued in a piperade to unify this sandwich on a stick.
Yuzu sorbet:
... awakened us with a tangy chill. Toasted pinenuts balanced this yellow football topped with a frisbee of nori-rice cracker.
2010 Domaines Ott offered rosé flourish to a toybox tomato salad:
... with burrata, ice plant and cornmeal crusted fried okra.
2008 HdV Chardonnay was high definition vin with a pleasingly uncompressed minerality that played well with sheets of Australian black truffle shaved over mac and cheese:
... formed with mimolette fromage. We savored every morsel of this mackable roni.
Signature Caesar salads with caramelized romaine, butter poached lobster tails and a sheet of melba toast were showered with grated bottarga:
This classic deconstruction romaines a favorite.
A coconut glazed foie gras terrine:
... was given a golden glow with a glass of 1994 Karthauserhof Riesling. Beet essence, cukes, basil seeds and strawberries de-livered the goods with this ducky dimensional dish.
Four Story Hill Farm Guinea hen:
... was carved table side as succulent segments of intensely flavorful fowl were arranged with roasted black figs and baby Brentwood corn. Sauce diable added a devilish influence to this henticing helping roosted with a 2008 Chateau Maume Gevrey-Chambertin.
Steak and eggs:
... was made up of calotte de boeuf with scrambled hen egg. Steak sauce rounded up this cipollini onion and potato portion along with a cassis-kissed 2007 Realm Cabernet Sauvignon.
Andante Dairy's moosical, cow milk "cadence":
... harmonized with young fennel, summer truffle, marcona almonds and currants in this uptempo curd composition.
Sweet tea sorbet with blackberries and pecans:
... was a southern breeze to buffet us to dessert.
A silver straw:
... offered sterling sipping to a fruit of the cocoa float:
Lemongrass soda and persian lime were the fizzy fluid around fruit of the cocoa sorbet. A hint of espelette peppered this potion with a quiet kick.
S'mores:
... contained a hidden campfire in this graham cracker lidded, magical chocolate ganache and marshmallow marvel. This kumbaya creation was an amazing after.
2010 La Morandina Moscato d'Asti edged us toward an effervescent ending as coffee and donuts, candied macadamia nuts and chocolates:
... concluded our phenomenal five and a half hour dinner.
Chef de cuisine Timothy Hollingsworth and his crew made some mind blowing chow which we relished with Sommelier Dennis Kelly's reccos. Every visit brings something new and noteworthy...but we still can't pass up the idea of Bouchon Bakery pizza next time we come to Yountville...
The French Laundry
6640 Washington St.
Yountville, CA
707.944.2380
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