The first time we dined at The French Laundry, I was so thrilled and amazed with the food--- truly a gastronomic delight, a welcome titillation to the palate, I told my kids “I will be dining here once a month!” They laughed at my avowal. A few more days than a month after, we were back at the French Laundry. Our second time in about two months. Who's laughing now?
There were no complimentary glasses of champagne this time----which we had on our first visit because it was a celebration of sorts for the restaurant--- their first time opening since their forced closure in March 2020 due to the COVID-19 pandemic. Nonetheless, the experience was just as lovely.
We were first served their signature amuse bouche which was truly stimulating to the palate.
Salmon Cornet with Sweet Red Onion Crème Fraîche
Undoubtedly, food is the primary reason people go to this restaurant--- consistently a 3-Star Michelin restaurant since 2007.
Many times in the past I have gone to restaurants that dish out the most delicious and well-prepared meals but due to poor service I have not become a returning patron. Not at the French Laundry.
Service was excellent. Wait staff were warm, hospitable, and very knowledgeable. From the food on the menu, the ingredients, how the food was prepared and techniques utilized, to the various vegetables and flowers that grow in the French Laundry garden to the trees that grow in the courtyard --- the names of each trees, and yes, they even know how old the trees are!
We had an 8-course Chef's Tasting Menu, plus an assortment of desserts
"Oysters and Pearls"
Exactly how I remember it which is very important--- consistency in taste, texture and presentation is imperative.
"Oysters and Pearls"
Ysa was giddy when was having this, which she missed on our first visit because she opted for the supplement dish then.
Garden Cucumber Gazpacho
The avocado mouse underneath these veggies was smooth as silk, and tasted very appealing.
Japanese Bluenose Medai Tartare
Ysa's most-liked dish of the night, among many.
Sweet Butter Poached Nova Scotia Lobster
Ysa asked "How is possible that carrots and lobster can taste good together?"
Liberty Farms Pekin Duck
This could be Enzo's most-liked dish of the night. The Pistachio Custard tasted divine.
Mac and Cheese
Most perfectly al-dente macaroni I ever had, plus the smoothest, richest tasting cheese sauce.
Mac and Cheese with Shaved Australian Black Winter Truffles.
Wow! I thought I was going to have the whole truffle to myself!
Applewood Smoked Bacon Wrapped Durhman Ranch Bison
Bison that melts in your mouth. It is possible.
Gougère
I can have this all day, all night. It tasted heavenly!
Ysa and Enzo with Chef Thomas Keller while dessert was served.
Assortment of Desserts - Fruit, Ice Cream, Chocolate and Candies
"Take many," Chef Keller told Ysa as we were presented with a box-full of chocolate truffles.
Although busy in his kitchen, Chef Keller took special time to greet most of the guests that night. He hopped from one table to another making sure guests were having a great time at his restaurant.
The French Laundry kitchen--- has a one way mirror where guests can see everything that is happening inside the kitchen, but the kitchen staff cannot see what is going on in the garden or courtyard.
From the minute we walked into the restaurant excited to partake in one of the best meals we will ever have, up to the time we left pleased with the whole experience one thing surely echoed in my mind “I will be back.”
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