Overall I was quite satisfied with the meal and preferred it to the dinner we had at Cyrus the night earlier (though I enjoyed that one, too). A brief overview of the menu is shown below; "extended" items are denoted with a *.
Canapé 1: Gougères
Canapé 2: Scottish Salmon Coronets
Canapé 3: Roasted Sunchoke Soup *
1: "Oysters and Pearls"
2: White Truffle Infused Custard *
3a: Yukon Gold Potato "Mille-Feuille"
3b: Moulard Duck "Foie Gras Terrine"
4a: Sautéed Fillet of American Red Snapper
4b: "Salade Niçoise"
5: Sweet Butter-Poached Maine Lobster Tail
6: Russet Potato Gnocchi *
7a: Wild Flower Honey-Glazed Pork Belly
7b: Crispy Marcho Farm's Calve's Brain
8a: Elysian Fields Farm Lamb Ribeye
8b: Wagyu Beef Sous Vide
9: "Vermont Dandy"
10: Manila Mango Sorbet
11: "Coffee and Doughnuts" *
12a: Bitter Valrhona Chocolate "Sponge"
12b: "Granité Aux Agrumes"
Mignardises 1: Meyer Lemon Pot de Crème, Crème Brûlée
Mignardises 2: Honey Flour Tuiles, Chocolate and Caramel Macadamias
Mignardises 3: Chocolates, Nougats, Caramels, Truffles
We were incredibly full by the end of it. See the following for all photos and details: http://blog.myspace.com/index.cfm?fus...
Although I thoroughly enjoyed my experience at French Laundry, I am a bit concerned about Thomas Keller's decreasing involvement in the kitchen, as he transitions from chef to restauranteur. To be fair, chef de cuisine Corey Lee seems to be handling things very well, but will the quality continue (or even improve) without Keller? For those of you who have been dining at the Laundry for some time, have you noticed any changes over the years as Keller has minimized his role in the kitchen?
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