Napa – 9/6/16 – The French Laundry

With apologies to my still single friends and family, I fear that any wedding I attend in the future will be a disappointment. This was exactly what I would want for my own wedding, but since it has already been done I suppose I will have to stick to my Carrie Bradshaw city hall plan. Everything about this day was completely perfect from the weather to the ceremony in the courtyard, to the salmon cornets that I sadly have no photos of.  And of course being lucky enough to have such amazing friends who let me be a part of their wedding party.  While I had high expectations, serving an entire restaurant at once is challenging and I anticipated some service hiccups. However I could not have been more impressed. I would never have known that this was a wedding and not just a regular dinner or lunch service. Service was just completely impeccable. The food certainly was as well, so much so that I still cannot pick my favorite course. The classics are classics for a reason. Oysters and pearls, the hen egg custard and coffee & donuts will never ever get old. The others were equally as good.  And when was the last time anybody had a memorable wedding cake?  After two decades TFL is as good as ever and is further evidence that so many ‘best’ restaurant lists are pretty useless.

“Oysters and Pearls”
“Sabayon” of pearl tapioca with island creek oysters and white sturgeon caviar

Hen Egg Custard
with a ragout of Perigord truffles

Hudson Valley Moulard Duck Foie Gras “Rillette”
piedmont hazelnut “Genoise,” Yountville figs, watercress and concord grape jelly

Extra Virgin Olive Oil Poached Gulf Coast Cobia
stewed garden squash, fino verde basil, nicoise olives and french vermouth

“Beets and Leeks”
Alaskan king crab, slow roasted beets, horseradish scented leek “mousseline” and garden sorrel

Cornbread Stuffed Thomas Farm Squab
brentwood corn, hominy, applewood smoked bacon, black winter truffle and “sauce mignonette”

Charcoal Grilled Snake River Farms “Calotte de Boeuf”
roasted garden eggplant, lobster mushrooms, ginger scented broccoli pure, crispy barley and miso “hollandaise”

Schmitt family farm apples, marcona almonds and buttered shortbread

Lemon Coconut Cake
K&J Orchards peaches and nectarine sorbet

Coffee and Donuts

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