Tuesday, December 20, 2011

French Laundry

Finally, after two years of getting into the "foodie" world as a blogger, I made my pilgrimage to The French Laundry to help celebrate brother Anthony's big 4-0. We only were in town for two nights, but when one of them is in Yountville, it's bound to be a great trip. Honestly, my  expectations were not through the roof even though everything I had ever read about FL would seem to place it one elevator stop short of heaven. But even if I did expect the world they would have delivered. I've recently become much more aware of how significant the company you dine with influences your overall dining experience. Our group would have had a fun and amazing time if we were eating at McDonald's or In-N-Out but the magical setting and cuisine only added to everyone's joy. It was a five hour meal with delicious course after delicious course arriving with perfect service and delicious wine pairings. There's something different and special when each course arrives perfectly cooked with flavors balanced to perfection. The French Laundry is definitely where cooks go to learn how to make the classic food amazing. It's the base foundation that allows every chef to creatively transform the classics into modern fare (see: Achatz, Grant). Finally, FL is also a required experience for any food lover and anyone that enjoys special restaurant experiences. I'm lucky to have had that experience and continue to expand my palate of comparable experiences. Now all I need is to save up for my next trip to Yountville, CA



Our favorite courses were the lamb, all of the mini starters, and an unexpected gnocchi truffle dish. Anthony was overwhelmed with his pasta and shaved white truffle addition and nearly brought to tears. Everyone agrees: the food is truly special. I can honestly say this was the best food experience of my life (so far) and worth every dollar. I look forward to returning or where ever I can have another special meal.


"Oysters and Pearls"



Roasted Sunchoke Soup

Nantucket Bay Scallops

Sauteed Fillet of Gulf Coast Cobia

Sweet Butter-Poached Maine Lobster "Mitts"

Surprise gnocchi course

Overwhelmed with table side white truffle shavings

Devils Gulch Ranch Rabbit Sirloin

Elysian Fields Farm Lamb Rib-eye

"Comte Reserve"

Sour Cherry Sorbet

Bonus Dessert

"Pommes Anna"

French Laundry on Urbanspoon

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