The French Laundry has only 16 tables so it’s extremely difficult to get a reservation. They take reservations two months in advance to the day, every morning starting at 10 AM Pacific Time. Luckily, we got a 11:30am spot.
Lunch, like dinner, includes a couple Amuse-bouche items followed by 9 courses and concludes with Mignardises which are bite-size desserts. Each dish was unique and reflected the flavors of summer and featured vegetables from their garden. Every item on the dish was cooked and composed seamlessly and complimented one another. I have no doubt that my next visit here will be just as good, if not better.
Warm Cheese Puffs Piped with Mornay Sauce
The Signature Salmon Cornets.
Bread & Butter
Bouchon Bakery Rolls and Butter
Cauliflower “Panna Cotta”
with Island Creek Oyster Glaze and California Sturgeon Caviar
Salad of Hawaiian Hearts of Peach Palm
Santa Rosa Plums, Red Radish, Red Ribbon Sorrel and Hazelnut
Moulard Duck “Foie Gras En Terrine”
Granny Smith Apple, English Walnut “Genoise,” Mizuna and Clove Gastrique
Atlantic Striped Bass “En Persillade”
Artichokes, Tomato Confit, Niçoise Olives, Parsley Shoots and Extra -Virgin Olive Oil Emulsion
Florida Everglades Frog Legs
Yukon Gold Potato, Pickled Pearl Onions, Red Mustard and “Sauce Gribiche”
New Bedford Sea Scallop “Poêlée”
Sunchokes, Belgian Endive, Navel Orange, Pine Nuts and Watercress
Salmon Creek Farms Pork Belly
English Peas, Romaine Lettuce, Hobbs’ Bacon and “Sauce Soubise”