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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Aug 5

Aug 5 The French Laundry, Yountville, California

Photographs from my meal in California , Yountville at The French Laundry on August 5, 2011.

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1st Course: "Oysters and Pearls" - “Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

1st Course: "Oysters and Pearls" - “Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

Additional Course: Thomas Keller Egg Custard - White Truffle Oil Infused Egg Custard with Black Truffle Rago?t

Additional Course: Thomas Keller Egg Custard - White Truffle Oil Infused Egg Custard with Black Truffle Rago?t

2nd Course: Royal Ossetra Caviar, Compressed Summer Melon, Nasturtium and Black Pepper Crème Fra?che

2nd Course: Royal Ossetra Caviar, Compressed Summer Melon, Nasturtium and Black Pepper Crème Fra?che

Bread, salted, and unsalted butter

Bread, salted, and unsalted butter

3rd Course: Moulard Duck Foie Gras "En Terrine," French Laundry Garden Strawberries, Cucumber, Young Coconut and Greek Basil

3rd Course: Moulard Duck Foie Gras "En Terrine," French Laundry Garden Strawberries, Cucumber, Young Coconut and Greek Basil

3rd Course: Salad of Hawaiian Hearts of Palm, Asian Pear, Baby Red Beets, Red Ribbon Sorrel and Rose Purée

3rd Course: Salad of Hawaiian Hearts of Palm, Asian Pear, Baby Red Beets, Red Ribbon Sorrel and Rose Purée

4th Course: Spanish Mackerel "En Escabèche," Heirloom Tomatoes, Crispy Artichokes, Mizuna and Pine Nut Vinaigrette

4th Course: Spanish Mackerel "En Escabèche," Heirloom Tomatoes, Crispy Artichokes, Mizuna and Pine Nut Vinaigrette

4th Course: Atlantic Cod "Confit à la Minute," Summer Squash, Toybox Tomatoes, Parsley and Sweet Garlic Cream

4th Course: Atlantic Cod "Confit à la Minute," Summer Squash, Toybox Tomatoes, Parsley and Sweet Garlic Cream

Puligny-Montrachet 1er Cru Les Folatières 2006, Lucien Le Moine

Puligny-Montrachet 1er Cru Les Folatières 2006, Lucien Le Moine

5th Course: Sweet Butter-Poached Maine Lobster Tail, Fennel Bulb, Mission Fig, Marcona Almonds and Aged Balsamic Vinegar

5th Course: Sweet Butter-Poached Maine Lobster Tail, Fennel Bulb, Mission Fig, Marcona Almonds and Aged Balsamic Vinegar

6th Course: Devil's Gulch Ranch "épaule de Lapin," Black Eyed Peas, Arrowleaf Spinach, Glazed Bing Cherry and Black Truffle-Maple Jus

6th Course: Devil's Gulch Ranch "épaule de Lapin," Black Eyed Peas, Arrowleaf Spinach, Glazed Bing Cherry and Black Truffle-Maple Jus

6th Course: Smoked Liberty Farm Pekin Duck Breast, Royal Blenheim Apricot Purée, Romano Beans, Mustard Frills and Turnip "'Mostarda"

6th Course: Smoked Liberty Farm Pekin Duck Breast, Royal Blenheim Apricot Purée, Romano Beans, Mustard Frills and Turnip "'Mostarda"

Portrait of Chef de Cuisine Timothy Hollingsworth

Portrait of Chef de Cuisine Timothy Hollingsworth

About 3 hours in, taking a break on the patio

About 3 hours in, taking a break on the patio

Chef de Cuisine Timothy Hollingsworth and His Staff

Chef de Cuisine Timothy Hollingsworth and His Staff

Chef de Cuisine Timothy Hollingsworth Slicing Scallop

Chef de Cuisine Timothy Hollingsworth Slicing Scallop

Bread Selection

Bread Selection

7th Course: Snake River Farms "Calotte de B?uf Grillée," Dill Pasta, Red Beets, Horseradish Mousse, Roasted Shallot and "Sauce Borscht"

7th Course: Snake River Farms "Calotte de B?uf Grillée," Dill Pasta, Red Beets, Horseradish Mousse, Roasted Shallot and "Sauce Borscht"

8th Course: "Comté Reserve," Eggplant, Sultana Raisins, Marcona Almonds, Frisée and Red Snapper Essence

8th Course: "Comté Reserve," Eggplant, Sultana Raisins, Marcona Almonds, Frisée and Red Snapper Essence

9th Course: "Sweet Tea," Sorbet, Shiso, Young Ginger and Meyer Lemon

9th Course: "Sweet Tea," Sorbet, Shiso, Young Ginger and Meyer Lemon

10th Course: "Nectarine Melba," Sicilian Pistachio "Pain de Gênes," Andante Dairy Yogurt, "Biscotti," and Raspberry Sorbet

10th Course: "Nectarine Melba," Sicilian Pistachio "Pain de Gênes," Andante Dairy Yogurt, "Biscotti," and Raspberry Sorbet

0th Course: "Caramélia Chocolate "Crèmeux," Gros Michel Banana, Georgia Peanuts, "Dentelle" and Salted Popcorn Ice Cream

0th Course: "Caramélia Chocolate "Crèmeux," Gros Michel Banana, Georgia Peanuts, "Dentelle" and Salted Popcorn Ice Cream

Black coffee, cream, and sugar

Black coffee, cream, and sugar

11th Course: "Coffee and Donuts"

11th Course: "Coffee and Donuts"

Mignardises: Chocolates - (clockwise) Olive Oil, Meyer Lemon, Peanut Butter and Jelly, Michigan Cherry, Hazelnut, Ginger

Mignardises: Chocolates - (clockwise) Olive Oil, Meyer Lemon, Peanut Butter and Jelly, Michigan Cherry, Hazelnut, Ginger

Take home: Shortbread cookies

Take home: Shortbread cookies

Alcove dining room

Alcove dining room

Main dining room

Main dining room

Entrance to the French Laundry

Entrance to the French Laundry

Clipping Flowers from the Roadside Garden

Clipping Flowers from the Roadside Garden

Preparing for Dinner Service

Preparing for Dinner Service

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