Forbes Best US Restaurant -2- The French Laundry – Yountville, CA 94599

Forbes Best US Restaurant -2- The French Laundry – Yountville, CA 94599


Forbes Best US Restaurant -2- The French Laundry – Yountville, CA 94599

pic 1

 

Address:
6640 Washington Street
Yountville, CA 94599
Neighborhood:
Yountville

Getting there

 

  • Cross Street: Creek Street
  • Parking: Street Parking
  • Parking Details: Street Parking Available on Washington Street, Parking Lot on Creek Street
  • The French Laundry Details
  • Dining Style: Fine Dining
  • Website: http://www.frenchlaundry.com
  • Phone: (707) 944-2380
  • Hours of Operation: Lunch: Friday – Sunday: 11:00am – 1:00pm
    Dinner: Monday – Sunday: 5:30pm – 9:15pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: American, French
  • Executive Chef: Thomas Keller is the Owner/Chef
  • Dress Code: Jacket Required
  • Accepts Walk-Ins: No
  • Additional Details: Non-Smoking Area, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Smoking Area, View, Wheelchair Access, Wine
  • Private Party Facilities: The French Laundry Restaurant can accommodate private parties of 8-10 guests or a facility rental for up to 62 guests. Private parties can be reserved up to one year in advance.
  • Private Party Contact: Amali Svien (707) 944-2380

map 1

chef’s tasting menu | 1 9 September 2013
PRIX FIXE 270.00 | SERVICE INCLUDED
6640 WASHINGTON STREET, YOUNTVILLE CA 94599 707.944.2380
“OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with WellfleetOysters
and White Sturgeon Caviar
ROYAL OSSETRA CAVIAR
“FromageBlanc Croustillant,” Gulf CoastCobia “Pastrami,”
Hen Egg Mousse and Pickled Red Onions
( 75.oo supplement)
SALAD OF HAWAIIAN HEARTS OF PEACH PALM
Compressed Maui Pineapple, Toasted Cashews, Fresno Chili,
Brokaw Avocado Purée and Cilantro Shoots
BLACK WINTER TRUFFLE AND CELERY ROOT “TORTELLINI”
Celery Branch Salad, Toasted Piedmont Hazelnuts, Parmesan Mousse
and Preserved Australian Black Winter Truffles
(100.oo supplement )
SAUTÉED FILLET OF CHATHAM BAY COD
Fork-Crushed New Crop Potatoes, Watercress, “Sauce Charcutière”
and “Pommes Maxim’s”
GEORGES BANK SEA SCALLOP “POÊLÉE”
Applewood-Smoked Bacon, Crispy Garden Kale, Chanterelle Mushrooms,
Creamed French Lentils and Amish Gold Squash “Velouté”
CORNBREAD-STUFFED THOMAS FARM SQUAB
Wilted Arrowleaf Spinach, Garden Onions, Brentwood Corn Pudding
and Tellicherry Peppercorn “Mignonette”
HERB-ROASTED MARCHO FARMS NATURE-FED VEAL
Sweetbread Dumpling, Red Wine-Braised Salsify, Hadley Orchard Medjool Dates,
Belgian Endvie and Toasted Walnut Jus
CHARCOAL-GRILLED JAPANESE WAGYU
“Côte de LaitueFarci,” Slow-Roasted Garden Beets,
Sunchoke Purée and “Borscht”
(100.oo supplement )
ANDANTE DAIRY “LEGATO”
Jacobsen Orchards Figs, Garden Fennel, Black Muscat “Gelée”
and Marcona Almond Butter
“ASSORTMENT OF DESSERTS”
Fruits, Ice Cream, Chocolates and “Candies”tasting of vegetables | 1 9 September 2013
PRIX FIXE 270.00 | SERVICE INCLUDED
6640 WASHINGTON STREET, YOUNTVILLE CA 94599 707.944.2380
CARAMELIZED SUNCHOKE SOUP
with a “Matignon” of Black Winter Trufflesand Piedmont Hazelnuts
SALSIFY “AMANDINE”
Jacobsen Orchard Apples, Broccoli “Panade,” Navel Orange Confit,
Petite Lettucesand Slow-Roasted AppleButter
MUSQUÉE DE PROVENCE PUMPKIN PORRIDGE
Toasted Barley, Roasted Oregon Cêpes,Garden Kale, Cutting Celery
and Austrian Pumpkin Seed Oil
“BARBAJUANS DE CHOUCROUTE LYONNAISE”
Garden Potatoes, Cherry Belle Radishes, French Pickles, Watercress Blooms,
BurgundyMustard and Jidori Hen Egg Mousse
TOKYO TURNIP “ROYALE”
Matsutake Mushrooms, GardenTurnips, Persian Cucumbers,
Sunflower Sprouts and Mushroom Bouillon
MASCARPONE-ENRICHED BUTTERNUT SQUASH “AGNOLOTTI”
Garden Chard, Pearson Farms Pecans,
Parmesan Cream and Sage-Brown Butter
HAND-CUT “TAGLIATELLE”
withPreserved Australian Black Winter Truffles
(100.00 supplement)
“BLEU D’ AUVERGNE”
Spice-PoachedPears, Compressed Belgian Endive,
English Walnut Shortbread and Nasturtium Leaves
“COBB SALAD”
“Grand Reserve Comté,” Hobbs’ Bacon, Hen Egg “Confit,”
Brokaw Avocado Purée, Romaine Lettuce and Preserved Green Tomatoes
“ASSORTMENT OF DESSERTS”
Fruits, Ice Cream, Chocolates and “Candies”

pic 2 pic 3 pic 4 pic 5

 

A word from The French Laundry

Built in 1890 as a French Steam Laundry, this rustic two-story stone house is surrounded by a country garden planted with vintage roses, perennials and seasonal herbs. The French Laundry Restaurant has an intimate dining room with 15 tables. The dining time is 3-4 hours with two prix-fixe menus to choose from. Reservations are taken two months in advance to the calendar date (i.e. Reservations for April 1st are taken February 1st).