California - The French Laundry - A Dining Report

I recently posted in the thread "What is the MOST you have Ever Spent on a Meal per Head?" regarding my visit to the French Laundry last week. magiciansampras requested a report, so here goes. Perhaps this thread can be updated as other FTers dine there as well?

Here is the menu along with a few comments from me. I should add that our reservation was for lunch as we could not get a dinner reservation. At the time of our reservation we were added to the waitlist for dinner, but we never cleared the list. Regardless, the experience is the same. Both lunch and dinner receive a 9 course meal and the menu is NOT the same for dinner that evening. Each meal period receives its own menu which keeps the chefs very busy.

After being seated we were offered our choice of Still or Sparkling water (this is provided "complimentary" with the $240 prix fixe menu). In addition I promptly ordered a bottle of Bollinger "Special Cuvee" NV Champagne to get us started. Before I even get to the 1st course there were 2 additions that were offered to us. The first an amuse bouche of a tiny gougere (pastry filled with gruyere cheese). We were also offered a smoked salmon "ice cream cone" which featured creme fraiche in the bottom of the cone with a scoop of smoked salmon on top. Now on to the menu:

1st Course -- Cauliflower "Panna Cotta" -- with Island Creek Oyster Glaze and California Sturgeon Caviar

This course was a surprise and one of my favorite courses. The creamy "panna cotta" with the salty, large caviar provided intense flavors and got the meal off to a great start.

2nd Course -- Choice of:

Salad of Hawaiian Hearts of Peach Palm -- Medjool Date, Garden Carrots, Cilantro Shoots and Madras Curry Gastrique

or

Moulard Duck "Foie Gras Au Torchon" -- Silverad Trail Strawberries, Marcona Almonds, Celery Branch and Toasted Brioche (30.00 supplement)

What's another $30? Bring on the foie gras (2 in our party opted for the foie gras and 2 the salad). This course was served with a large piece of toasted brioche that was cut in half. It made a perfect vehicle for getting the foie gras delivered to the mouth. And in keeping with the excellent service as I finished the 1st half slice of brioche a server magically appeared and said "At this point in the service we would like to replace your brioche with a freshly toasted slice." ^^ Nothing like a warm, toasty brioche to go with foie gras.

To accompany the foie gras I was recommended a glass of the 2005 Huet, "Clos du Bourg," Moelleux 1ère Trie, Vouvray (late harvest). It proved an excellent choice with just enough residual sugar to complement the foie gras, but not overpower it.

3rd course -- Again a choice:

Sauteed Fillet of Pacific Moi -- Bamboo Shoots, Beech Mushrooms, Lily Bulbs, Broccolini and Young Ginger

Or

Ear Shell Clam Tartare -- Red Radish, Compressed Cucumber, Hass Avocado, Extra-Virgin Olive Oil and Citrus "Vierge"

All 4 in our party selected the Moi and it was excellent. A nice crust on the outside, yet delicate and tender on the inside.

For this course and the following course I ordered a bottle of 2005 Louis Michel, "Fourchaume," 1er Cru (Chablis).

4th course -- Sweet Butter-Poached Maine Lobster "Mitts" -- English Pease, Romaine Lettuce, Hoobs Shore's Bacon, Creme Fraiche and Black Truffle

Wow! What a fantastic pairing! What can be better than butter poached lobster served over a "risotto" of peas, lettuce and creme fraiche and topped with a thin, crisp slice of bacon with a dollop of truffle coulis on the side? YUM!

5th Course -- Another Choice:

Devil's Gulch Ranch Rabbit Sirloin -- Sunchokes, Cavalo Nero and Cherry-Olive Sauce

Or

Four Story Hill Farm "Cuisse De Poularde" -- "Mousse au Pimenton," Fava Beans, Tokyo Turnips, Sweet Peppers and Parsley

All 4 in our party chose the rabbit. The presentation was very cool. A small "rack" of rib of the rabbit (frenched), a small piece of sirloin and a kidney.

For this course and the following I opted for a bottle of 2003 Uccelliera Brunello di Montalcino.

6th Course -- Elysian Fields Farm "Selle D'Agneau Rotie Entiere" -- Sweetbreads, Sacramento Delta Green Asparagus, Spring Onions, San Marzano Tomato Compote and Bearnaise Reduction.

This was probably the most disappointing of the courses. By no means was it bad, but compared to some of the previous courses it just didn't deliver the same oomph! However, the Brunello paired very well!

7th Course -- "Langres" -- Heirloom Beets, Green Apples, Watercress and Wild Flower Honey

This was the cheese course. Langres is a cow's milk cheese from the Champange-Ardenne Region of France. See HERE. (http://http://en.wikipedia.org/wiki/Langres_(cheese))

The remaining Brunello was finished during this cheese course.

8th Course -- Andante Dairy Yogurt Sherbet -- Oatmeal Sable and Apricot Puree

I'm not a big yogurt fan, but this was very tasty. The tangy yogurt was frozen and served atop a small oatmeal cookie. This was very refreshing.

9th Course -- A Choice:

"Gateau au Chocolat Avec Bavarois Praline" -- Caramelized Gros Michel Bananas and Hazelnut Sorbet

Or

"Parfait au Citron" -- Crystallized Buddha's Hand, Biscotti Tuile and Lemon Snow

All 4 chose the Gateau and none of us was disappointed. Chocolate, banana, carmel and hazelnut. Mmmm...... With this course I chose Dow's 20 Year Tawny Port and Cossart Gordon, Bual (10 Year Aged Madeira) -- 2 glasses of each for the table to share. We were also offered espresso and coffee which similar to the water was included in the service.

And, as if we might still be hungry we were presented an assortment of pastries, candies and truffles. After paying the bill and to quote my father "I went to the French Laundry and was taken to the cleaners!" we were each given a package of freshly baked shortbread to take home as well as some chocolates.

This was my 2nd opportunity to dine at the French Laundry and similar to the 1st it was OUTSTANDING! The service was flawless, but not stuffy and not rushed. Our reservation was for 11am and we did not leave until 3pm. I can't eat like this everyday, nor can I afford it, however, I hope to return again in the future. I'm happy to answer any questions and/or read others opinions, menus, etc. Thanks to magiciansampras for getting me document this while the details are still fresh in my head!

My only question is as follows. Can you take me next time? :p

Thanks for the report. ^ ^ ^

My only question is as follows. Can you take me next time? :p

Sure! You buy! ;)

My wife and I had a similar experience last October for my birthday. We were unable to get dinner reservations and the only way we were able to get lunch reservations was by having a friend make a phone call for us.

The food was outstanding, but not $240 worth of outstanding. My wife and I "fine dine" 3 times per year: her bday, my bday, and our anniversary. We always pick a "fancy" restaurant--usually pick from Zagat's top food list--an always get the full tasting menu.

When we compare the food quality of French Laundry to other places such as the Ritz Carlton Dining Room or Gary Danko's, the food was good, but not 2x as good. We actually like the Ritz better. The typical SF tasting menu ranges in price from $100-$150. The $240 for French Laundry is pretty pricey.

The only time we were there, we also had sub-par service. Again when I'm paying $240 pp I expect perfection in terms of service. Two things that happened during our meal was 1) they got my order incorrect and 2) after I returned from the rest room, they had taken my napkin and I had to ask for a replacement.

Arnold

a) I'm jealous

b) i'm shipping this off to the California forum... happy reading!

^ Thanks for the report.

Sounds like an excellent meal.

Thanks for the report! ^

How far in advance was the lunch reservation made?

How far in advance was the lunch reservation made?

2 months. They accept reservations 2 months to the calendar date in advance. My advice if you want to go is keep calling. We had a 3 day window to work with and were able to secure this one reservation.

2 months. They accept reservations 2 months to the calendar date in advance. My advice if you want to go is keep calling. We had a 3 day window to work with and were able to secure this one reservation.

Opentable.com has one table per day for French Laundry. To secure that reservation spot (60 days in advance) you need to login and book it at 12:00:00 am. (pacific time)

Opentable.com has one table per day for French Laundry. To secure that reservation spot (60 days in advance) you need to login and book it at 12:00:00 am. (pacific time)

Anybody successful with OT and securing a spot there? Ive tried in the past, w no luck.

The only time we were there, we also had sub-par service......2) after I returned from the rest room, they had taken my napkin and I had to ask for a replacement.

Arnold

Phew. That is a high standard of fine dining I had not even considered.

Phew. That is a high standard of fine dining I had not even considered.

When you're paying that much, everything should be impeccable.

Anybody successful with OT and securing a spot there? Ive tried in the past, w no luck.

I've had dinner there 3 times using OpenTable, although the last time was about a year ago, using the 60 days in advance approach.

I've also noticed recently that sometimes a table opens up in Opentable (I assume due to a cancellation).

For instance, right now (8:25pm Pacific time on Saturday), there is a 9pm table for 4 on Tuesday the 5th, and a 7:45pm table for 4 on Thursday the 7th.

Unfortunately I can't take advantage of either, but if you act fast ...


Bob

My wife and I had a similar experience last October for my birthday. We were unable to get dinner reservations and the only way we were able to get lunch reservations was by having a friend make a phone call for us.

The food was outstanding, but not $240 worth of outstanding. My wife and I "fine dine" 3 times per year: her bday, my bday, and our anniversary. We always pick a "fancy" restaurant--usually pick from Zagat's top food list--an always get the full tasting menu.

When we compare the food quality of French Laundry to other places such as the Ritz Carlton Dining Room or Gary Danko's, the food was good, but not 2x as good. We actually like the Ritz better. The typical SF tasting menu ranges in price from $100-$150. The $240 for French Laundry is pretty pricey.

The only time we were there, we also had sub-par service. Again when I'm paying $240 pp I expect perfection in terms of service. Two things that happened during our meal was 1) they got my order incorrect and 2) after I returned from the rest room, they had taken my napkin and I had to ask for a replacement.

Arnold

Much as I like the French Laundry, I have to agree the food isn't worth 2-3x Gary Danko. I'll still eat at the French Laundry once a year or so because it is very good, but in terms of fine dining *value* there are definitely a few restaurants in the SF area that better it.

bob

For instance, right now (8:25pm Pacific time on Saturday), there is a 9pm table for 4 on Tuesday the 5th, and a 7:45pm table for 4 on Thursday the 7th.


I can't imagine sitting down to dinner at the French Laundry at 9pm. I remember a few years ago the only reservation we could get was 5:30pm and I was disappointed that we couldn't get 7 or 8pm. Thank goodness we had 5:30pm. We enjoyed our meal at a nice pace and left the restaurant around 11pm. A 9pm dinner could mean not leaving until 1 or 2am!

What a wonderful report. It's good to know that they also serve at lunch. When we eat gastronomic meals in Europe, it's often our preference to have it at midday. That's generally it for the day. I'm much more willing to linger for hours over a great meal midday than as it gets later and later at night.

For instance, right now (8:25pm Pacific time on Saturday), there is a 9pm table for 4 on Tuesday the 5th, and a 7:45pm table for 4 on Thursday the 7th.

Unfortunately I can't take advantage of either, but if you act fast ...


Bob

There's also a table for 2 available on May 10th at 7:30 PM.

Much as I like the French Laundry, I have to agree the food isn't worth 2-3x Gary Danko. I'll still eat at the French Laundry once a year or so because it is very good, but in terms of fine dining *value* there are definitely a few restaurants in the SF area that better it.

bob

When you're paying that much, everything should be impeccable.

Agree with both of you.
Were able to speed dial using 3 phones and get a dinner reservation. Dinner for four, with a bottle and a half of wine, tax and tips (even though they are already included in the price), when everything is said and done was $1400.
The same group for dinner at Gary Danko was barely half that and I think Gary Danko may lack some originality but makes up in the quality, variety and especially in the choice.
About the service at the French Laundry: I thought it was a little too crowded. I felt that every few minutes somebody was approaching our table to do something and you could feel it. They were not discreet like in European 3 Michelin star restaurants. In addition, a new waiter gave us a totally wrong explanation of the food. I personally took one Michelin star away...... It is still an amazing place and the food is an experience. They understood my gluten-free diet perfectly the first time I said something.