On September 1, 2019, Vince and I drove up to Yountville from San Francisco to dine at The French Laundry. I made these reservations for us two months out. Every 2 months, on Sunday at 10am PST, reservations for the next two months open up. You have to be quick to book these! I was at the computer with the window and timer open. At the 09:59 59 mark, I hit refresh and only one dinner and one lunch reservation was left. When I clicked on the dinner time, a window popped up saying that that reservation was no longer available. So fast!!!! So I booked the only lunch reservation left for me. Thank goodness lunch and dinner has the same menu or I would not have been satisfied. Eating for lunch time actually worked out even better for Vince and me because it would be our first meal of the day and we wouldn’t have to try to time our hunger for dinner.
I’ve always wanted to try this place for many years. It’s one of those world renowned restaurants that everyone talks about in high regards. The service and perfected classic cooking takes place here. But it wasn’t until we dined at Alinea in Chicago last year that we were really motivated to try this place. We became huge fans of Chef Grant Achatz after having the best meal of our lives there – and after watching him on Chef’s Table and learned about him battling tongue cancer. He learned and worked at The French Laundry.
And then we became great fans of Chef Timothy Hollingsworth after watching Final Table and dining at Otium in LA. He worked and learned at The French Laundry too! It was time to dine this place that bred and cultivated so many talented chefs.
We found very easy parking on the street right across from the restaurant. We parked at the same time as many other cars. As soon as we stepped out of the car and saw many other well dressed people all around us just getting out too, we knew they were also here for The French Laundry. We made eye contact with a couple of people and could sense each other’s excitement that the time has finally come! It was pretty exciting!
We walked up towards the restaurant and wanted to take a picture behind the window that had the name of the restaurant. One of the men offered to take a couple picture for us and then we took one for them. Then we walked down the hallway and into the open courtyard with some picnic tables and chairs, grass, and the semi-open kitchen in which you can see in from the outside through glass windows all around. The chefs were already in full swing cooking and prepping! How exciting!! It was really cool!
When we walked in, we checked ourselves in and asked for the restroom. They showed us where the restroom was. There was a couple upstairs. They were very courteous and nice. One of the waiters even opened the restroom door and held it open for me.
The restroom was so beautiful and clean. There were fresh flowers and a little sitting stool. There were nice cloth hand towels and lotion for after you wash. I felt so comfortable in the restroom.
For our anniversary, they wanted to celebrate with us by giving us a bottle of sparkling white wine called Modicum 2015. The wine was actually very good. It was light, airy, slightly sweet and slightly salty. I enjoyed sipping on this wine very much.
Then they handed our menus to us, which were personalized with our names and anniversary event. Even though we felt like this restaurant was a special place and we felt lucky to dine here, they made us feel special because they were celebrating our anniversary with us!
We opted for the menu as is, with no add-on options.
They offered to take a picture for us.
Everywhere is the themed of the laundry. Our napkin holders were clothes pins.
My boyfriend being silly with the clothes pin.
Even the lights had the simples of washing clothes, by hand, by water, etc.
Our first amuse bouche to start off was the everyday bagel corn nut filled with salmon mousse cream cheese and wrapped with the everyday bagel. It also came with a small plate of cheese and crackers.
The everyday bagel was very delicious. It had all the savory elements of the everyday bagel and was like a crispy tiny ice cream cone. The salmon mousse was even lighter and creamier than cream cheese and reminded us of the salmon lox cream cheese but even more concentrated and packed with flavor.
The cheese and crackers were good, but nothing special. It reminded me of the cheese crackers I used to eat as a kid. The cheese filling was very cheesy and slightly pasty in texture.
Then came our first course: “Oysters and pearls.” Sabayon of Pearl Tapioca with Island Creek Oysters and Regiis Ova Caviar. This plating was intensely beautiful. It was three plates stacked on top of each other to give the layers. The focus was clearly the dish and your eyes can’t help but gravitate towards the generous spoonful of caviar. I hear people talk about this dish and now I get to taste what the fuss is about. The fuss is rightfully there! Everything in this dish was so creamy, so soft, so chewy and so smooth. There were two small oysters in there – already shelled. It was very soft and chewy. The cream was very savory. The caviar added more taste to the savory.
Garden Sunflower Sprout Salad. Hawaiian Hearts of Peach Palm and Cucumber “Vierge.” This was probably the most dainty and tasteful salad I have ever eaten. It is just a small bowl of a few leaflets, but if you look at it carefully.. Each leaflet was carefully picked from his garden – very fresh and crispy and green. The dressing was light and refreshing.
It also came with a chocolate croissant that was firm yet flaky, soft and buttery. It was sweet and savory at the same time.
Slow Cooked Fillet of Japanese Hiramasa. Summer Squash, Fragrant Basil and Tomato-Pine Nut Chutney. This was Vince’s least favorite dish – in fact, he didn’t like this dish at all, but I think it is just because he cannot appreciate the different method and presentation served with this fish. We are used to flaky, tender, soft fish. While this fish is still tender and flaky, it was more firm as you slice into it because it is slow-cooked. That small piece of fish was highly concentrated in flavors. It reminded me of eating a beef jerky – where all of the flavors are packed and highly concentrated into one small piece.
The tomato was also very enjoyable for me. I hardly like to eat tomatoes unless it is in my burger or sandwich, but this small, cute round tomato was already skinned and full of robust acidic flavor.
Wild Scottish Langoustine “Boudin.” La Ratte Potato Puree and Dungeness Crab-Sweet Onion Ragu. This presentation was magnificent. What looked like a crusted scallop was actually a crab.
The top skin was perfected crusted. The potato puree was lightly sweet, very savory, very crunchy with the onions. The green sauce added an element of oil. The crab was so tender and soft.
“Bread and Butter.” Garden Tomato English muffin and Buffalo Milk Burrata “Butter.” Time for a break from the food and have some bread and butter. This is probably the most dainty and fancy bread and butter I have ever eaten.
The bread is very airy and soft and chewy. It was served warm. Actually, all of the plates were served warm too! – Throughout the entire course. The butter was also very light and airy and had a light sweet aftertaste after all of the savory.
Wolfe Ranch White Quail. Dill Pickle “Beignet,” Creamed Romano Beans, Whole Grain Mustard and “Sauce Diable.” This plate was very tasteful. The quail done both ways was very good and savory. To the right, you have the quail done with the texture that reminds me of the Vietnamese/Chinese fried rice flour cake. Full of flavor, chewy texture and crusted top layer. To the right, it was so savory, it reminded me of a sausage!
Hearth roasted Elysian Fields Farm Lamb. Preserved Peppers, Nantes Carrots, Charred Eggplant “Bechamel” and “Sauce Pimenton.” We waited a while for this lamb dish. Everything else came out in such a timely manner, but for this lamb dish, we waited for a long time. We even commented on it, but we did not mind. This was Vince’s favorite dish. The lamb was just cooked perfectly. Vince doesn’t even like lamb, but he loved this lamb. It was perfectly medium-rare, perfectly tender. The peppers and carrots were small, dainty, soft yet crunchy. It complemented the savory lamb well.
But for the surprise of service! At the table next to us, they had supplemented their earlier course with the “Mac and Cheese,” which is an extra $125 per person. As the waiters shaved truffles over their dishes, Vince and I had marveled at that dish and was talking about it. We were intrigued.
Upon our lamb course, one of the waiters came over and also put down a sharing plate in between us of the Mac and Cheese. He said he overheard us noticing the other table’s dish and he didn’t want us to miss out, so he is giving us one to try. We were in shocked!!! This plate alone was $125 and they just gave it to us because they didn’t want us to miss out on it! What fine observation and such a thoughtful gesture. We thanked them so much!!
And I am so grateful he shared it with us: it was amazing. Here we have the “Mac and Cheese.” Hand-cut Macaroni, Parmesan “Mousseline” and Australian Black Winter Truffles. This macaroni is made like a lasagna, as you can notice after I cut it in half – all of the layers. It was very good. It was the most expensive macaroni I have ever eaten. The most adult macaroni!! Even Vince enjoyed it! The macaroni was cooked slightly al dente, but still perfectly chewy. The cheese was strong, but not too intense. The truffles was a delightful treat.
“Gougere.” Andante Dairy “Etude” and Australian Black Winter Truffle “Fondue.” This was almost like another cheesy bread to me. It was soft and light and airy. The sauce was a highly concentrated creamy mixture of truffle. It was savory. It was lightly salty. It was tasty.
And then came the Assortment of Desserts (fruit, ice cream, chocolate and candies), which is like a dessert feast! Here is our magnificent spread per person.
The ice cream was Vince’s favorite from the entire 9 course. It was so smooth, creamy, light, citrusy, sweet. The crunchy toppings of honey combs delivered that sweetness that complemented the citrus ice cream well.
The next dessert was very refreshing. The peach fruit pieces were very light, fresh, soft. The black sesame cracker added an element of crunchy texture and saltiness to counter act the sweet peach.
The dark chocolate mousse was intense, rich and most.
This was a surprise to me! I tried to drink it thinking it was a hot coffee, but it was actually a coffee ice cream!
Here are some freshly fried donuts for the table.
A side of macarons and candies on the side for us – Our waiter told us we have to say something nice about each other before we could eat this. How nice! And in honor of our anniversary! Haha!
I turned the cup around and noticed that the kisses chocolate came with a note that said “Happy Anniversary.” How sweet!!!
Vince and I honestly enjoyed every single element of the dessert course. Everything was just so good. The dessert course round was like a tasting of 9 in itself!!
Then came the box of chocolate truffles. We were told we could have as many as we liked!! We each picked one and they packed a box of 8 (8 different flavors) for us to bring home.
I chose the matcha passion fruit. There were distinct layers of the matcha chocolate at the bottom and the passion fruit gel filling on top. It was perfectly sweet and citrusy.
Then they gave us a nice bag of goodies to bring home. Our waiter had offered to pack our macarons for us because she knew we were full. Included in this bag was the box of truffles of 8, two tins of handmade sugar cookies and sugar kiss plum jam. How sweet of them!
Then came the check, which was a laundry tag saying we owed nothing because served was already included when we first booked the reservation! I love the laundry theme. Oh, why laundry? So this restaurant building used to be a steamer before it became a restaurant! And the blue door was painted blue to match what used to be the color of the ceiling pipes back then?? Something like that… Keeping some of the originality of it.
We were shown back out to the front and waited until they were ready to give us a tour of the kitchen. They even offered to take a picture for us in the kitchen. Everyone working in there were calm and collected. Everything was organized and clean and simple. Everyone was focused.
She then showed us to the door, opened the door for us and walked us outside. Then she asked if we would like a picture in front of the door. Man, they provide such good service here! I think it is because they know that a lot of people spent a lot of money and time to travel here to dine here. I just remembered, in the beginning, I even told our waiter, “You must be so used to people coming here all excited to dine here” because I could not contain my excitement of squeals and smiles. She smiled and said, “We are excited that you are excited.”
When we left, the waitress told us that they gave us a folder of the French Laundry. Inside the folder is a signed copy of our personalized menu, signed by the Chef de Cuisine, David Breeden. It also included a booklet about the French Laundry to read. I am totally reading this at home!
Then we went across the street to give ourselves a tour of his garden, which is also open to the public. There is an American flag and a legend of the garden.
How cool!!
Oh, I forgot to add one other thing: each chocolate truffle has the name of what flavor it is at the bottom. That is so helpful and useful and cool! So that we don’t have to guess the flavors! There were matcha passionfruit, dark chocolate, s’mores, caramel, mint, etc.
The service is impeccable. Everyone was so nice and courteous, thoughtful and considerate. I felt like royalty dining there, which is a feeling I am not used to. The food was exquisite and cooked demonstrating the basic culinary skills in perfection. The restaurant was cute and clean. The experience is just so amazing. I am so glad we went for our anniversary. They made our occasion memorable. They were so nice! They gave us a complimentary bottle of sparkling wine and the mac n cheese course. They let us keep the clothes pin as souvenirs. We get signed menus!
The previous chef de cuisine was Timothy Hollingsworth so he must have signed the previous menus during his time here. I will keep an eye out for this current chef de cuisine and see where his career takes him since now I have an autograph of his!
