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Chowhounds at the French Laundry

Stanley Stephan | Jul 6, 200302:41 PM

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

Chef’s 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



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