napa: tfl

The French Laundry (TFL) has been on my bucket list for quite some time.  I’ve tried to get a table a couple of years ago to no avail.  My friend tried for a few months and with the help of her partner, they were able to get the coveted reservations.  It was a dream come true.

The flatware was all made for TFL and of course, I was giddy with excitement to embark on this extravagant food bonanza (ten courses).

Canapés: tartare with sweet red onion Crème Fraîche cornet and a “Ritz” cracker.

Oysters and pearls: “Sabayon” of pearl tapioca with Island Creek oysters and Regiis Ova Caviar
Salad of garden little gem lettuce: Armando manni olive oil “panna cotta”, compressed cucumbers, toasted sunflower seeds and sweet fennel dressing
Japanese bluenose seabass “cuit à la vapeur”: Coachella Valley white corn salad, marinated sungold tomatoes, hominy “beignet,” fragrant basil and “Provencale Vierge”

Sweet butter-poached Nova Scotia lobster: wilted wild ramps, caramelized Watsonville artichokes, Nasturtium shoots, and “sauce Barigoule”
Bread and butter: bitter cocoa laminated Brioche and Hilary Haigh’s animal farm butter
Wolfe Ranch White Quail “rillette”: English pea béchamel, sweet garden carrots, chickpea panisse, and whole grain mustard jus

“Prime rib” of Elysian fields farm lamb: Sacramento Delta green asparagus, roasted Morel mushrooms, whole wheat “toast”, garden arugula bundle, and roasted mushroom bouillon
Gougère: cave aged “comte” and black winter truffle “fondue”

Mignardises
Sugar baked red rhubarb: ginger cream and honeycomb
“Marco Polo” tea ice cream: toasted almond sponge and toasted almond purée
K+M Peruvian chocolate: cocoa nib nougatine and chocolate caramel
Sugar donuts, macarons, and bon bons

I was given a small bag of goodies that included a menu signed by the chef with “Happy Birthday” written on it, a tin of shortbread cookies, TFL clothespin, and a chocolate bar.

We were given a tour of the kitchen and it was fucking awesome.  It was spacious.  Clean.  Watching the food being prepped was amazing.

They had a vegetarian tasting but I opted for the chef’s tasting menu.  Other supplements included Japanese Wagyu or mac and cheese, but I stuck with the original.