On Saturday afternoon a group of twelve Chowhounds met for lunch at the French Laundry. Each of us will write about one course and the complementary tastes. The lunch resulted in a nice donation to help Chowhound pay its bills.
There is a link below that I found interesting about how Chef Keller started the French Laundry (by maxing out his credit cards for the first five thousand dollars). The French Laundry made a profit that first year of $6.
The lunch started with a reception in the garden with three canapés. The menu (without complementary tastes or wine notes) follows. Hounds will follow up with details. Many thanks to Rochelle who put this together and to my pleasant dining companions for making me feel very welcome to the group.
The French Laundry
Chefs Tasting Menu
July 5, 2003
Cauliflower Panna Cotta Bagaduce Oyster Glaze and Iranian Osetra Caviar
Hawaiian Hearts of Palm Salad, Truffle Coulis and Perigord Truffle Syrup
Sautéed Fillet of Red Mullet, Roasted Sweet Peppers and Garden Basil Emulsion
Sweet Butter Poached Maine Lobster with Caramelized Fennel Bulb, Crystallized Fennel Chip and Sauce Noilly Prat
Applewood Smoked Bacon Wrapped Cloverdale Farms Rabbit Sirloin with Bing Cherries, Glazed Grey Shallots and Coriander Jus
Grilled Snake River Farms Calotte de Boeuf, Wilted Arrowleaf Spinach, Roasted Cepe Mushrooms, La Ratte Potatoes and Sauce Bordelaisee
Brescianella Salad of Mixed Summer Beans and Garlic Crostini
Maui Pineapple Sorbet with Toasted Coconut Financier
Delice au Chocolate et Carmel with Passion Fruit Coulis, Chocolate Dentelle and Yogurt Foam
Coffee, Tea and Infusions