Saturday, July 10, 2010

San Francisco Day #2B

Sunday night was 4th of July and a BIG night. We had reservations to The French Laundry.

I had never heard of this place before I met Coby. But the more I heard the more intrigued I was. This restaurant is revered as the best. Thomas Keller is an amazingly talented chef and they grow all their own vegetables in their garden across the street. Anthony Bourdain has been quoted as saying his meal at The French Laundry was "the best of his life". The French Laundry has 3 Michelin Stars. When we decided to go to SF we knew we had to try to get reservations. People are known to plan trips to Napa around their reservations. Reservations can only be made 2 months in advance but are said to be gone within the first hour or so of phone lines opening. You can google it and get all sorts of tips and plans on how to score reservations. Needless to say we knew we were going to try but had our doubts that we would actually get in. After about 120 calls between the two of us on May 4th I finally got through and got a reservation for July 4th! We were so excited.
Like I mentioned in the first SF post, Sheamus Feeley gave us the hook up. He knew the general manager of The French Laundry who turned our 9 course meal into a 15 course meal! Yes, that's correct, 15 courses. I had to take two "breaks" during the meal to get up and walk around the garden. It was the most gluttonous but divine experience of my life! Definitely a once in a lifetime experience. We didn't take pictures of the courses because we felt the place was a little to fancy to whip out the camera but here is a list of our courses. Mind you, it was a lot of food but the courses were more like a few bits, not a huge serving. Some of the courses also had two choices. Naturally Coby and I ordered different things and shared.

Gruyere Cheese Pate Chaox

Salmon Tartare with Sweet Red Onion Creme Fraiche

"Oysters and Pearls"- Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

White Truffle Oil Infused Custard with Black Truffle Ragout

"Salad of French Laundry Garden Beets"- Hawaiian Hearts of Peach Palm, Naval Orange, Mizuna and Lemon Verbeno, Creme Fraiche
"Moulard Duck Foie Gras En Terrine"- Peach Melba, Lillet Blanc Gelee, Pickled Red Onion, Sorrel and Peach Consomme

Gnocci with Sliced Black Truffles

"Sauteed Fillet of Bluefin Tuna"- Green Tomato-Cornichon Relish, Grilled White Asparagus, Petit Lettuces and Dijon Mustard
"Japanese Bluefin Squid"- Crispy Broccolini, Candied Cashews, Akita Komachi rice, Eggplant Puree, and Sauce Japonaise

"Peas and Carrots"- Pinces de Homard Pochees au Beurre Doux (lobster), English Peas, and French Laundry Garden Carrots

"Four Story Hill Farm Cuisse De Poularde"- Pimento Mousse, Jingle Bell Peppers, Globe Artichokes, Sweet Garlic and Basil-Castelvetrano Olive Tapenade

"Chateaubriand of Marcho Farms Nature-Fed Veal"- Summer Squash, Panisse, Tomato Confit, Arugula and Spanish Caper Jus
"Degustation of Suckling Berkshire Pig"- Bing Cherries, English Walnuts, Frisee and Vinaigette de Fromage de Tete

"Pecorino Crosta Nera"- Hen-of-the-Woods Mushrooms, Pommes de Terre en Feuille de Bric, Marinated Swiss Chard, and Sherry Emulsion

"Royal Blenheim Apricot Sorbet"- Toasted Barley-Brown Sugar Streusel and White Apron Ale Nuage

"Coffee and Donuts"- Cappacino Semi Freddo with Cinnamon Sugar Donuts

"Cremeux Aux Fruits de la Passion"- French Laundry Garden Strawberries, Pistachio Pain de Gene, and White Chocolate Sorbet
"Pane di Ricotta Alla Griglia"- Delta Blueberries, Pine Nut Nougatine, Limone Cagliata and Butter milk Sherbet

"Peanut Butter Tart with Strawberry Jam"

"Assorted Truffles"
"Powder Sugar Coated Macadamia Nuts"

I know! Right? All this washed down with about 30 glasses of their filtered water (they have their own filtration system) and a bottle of Stone Hill White Riesling 1994.
We finished dinner just in time to see the fireworks from the garden.

A night neither of us will ever forget.

1 comment:

Made To Organize said...

Aside from southern cuisine and what I learn working with a chef during Master's week, reading those 15 courses was like reading a foreign language!! Josh and I LOVE Anthony Bourdain!

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