The French Laundry
The French Laundry has something of a checkered past. Built in 1880 as a saloon, it was later turned into a brothel before finally gaining respectability as a French steam laundry in the 1920s. Although it was first run as a restaurant in the 1970s, it wasn't until Thomas Keller bought the building in 1994 that it began to gain critical attention as one of the most celebrated restaurants in the world.
Dining at The French Laundry is an event. There's a sense of anticipation as you wander along Washington Street, the main street of Yountville in Napa Valley wine country. There's Keller's Bouchon Bakery and next to it Bouchon itself. Ad hoc, the latest family-style dining addition to the Keller stable is next, and then you arrive at that famous blue door.
Keller, along with Chef de Cuisine Cory Lee and Pastry Chef Claire Clark offer two daily changing, nine course tasting menus. With extras thrown in for good measure, the meal can easily double in the number of courses for lucky, valued customers.
Keller isn't afraid to be whimsical in naming some of his dishes. Macaroni and Cheese, for example, is butter poached Maine lobster served with mascarpone-enriched Orzo Pasta, while oyster and pearls is in fact a "Sabayon" of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar.
There might be four or five hours between your first bite of Salmon Tartare and Red Onion Crème Fraîche Savoury Cone, and last nibble of Peanut Butter Truffle. But being pampered by a crack front of house team led by Nicolas Fanucci, Maitre'd Larry Nadeau and Head Sommelier Gregory Castells means that the end of what will have been an astounding culinary tour de force will have come all too soon.
Behind the stove:
Thomas Keller, Chef de Cuisine Corey Lee and Pastry Chef Claire Clark
What they say:
"In a subculture where most of us are all too happy to slag anybody at anytime, you never hear anyone - even the French - talk trash about Keller." Anthony Bourdain from A Cook's Tour
Random fact:
The French Laundry sold 24,000 Oysters and Pearls last year, going through 200kg of caviar in the process
New dish this year:
Kindai Bluefin Tuna "Confit a la Minute" with Lily Bulbs, Broccolini and Pimenton Broth
Not a lot of people know:
Thomas Keller made a cameo appearance in animated movie Ratatouille as the voice of a restaurant customer
6640 Washington Street, Yountville, CA 94599, USA+1 707 944 2380
www.frenchlaundry.com
Copyright © William Reed Publishing Ltd. Registered Office: Broadfield Park, Crawley RH11 9RT. Registered in England No. 2883992 VAT No. 644 3073 52.