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MY FAVORITE RESTAURANT
People ask me almost daily, "What is your favorite restaurant?"
It's a good question and one I have no problem answering.
I have experienced some great restaurants but the one
that stands out above all, is the French
Laundry in the Napa Valley. Located in
Yountville, California this nondescript, hard to find
small brown building was originally a French steam laundry
that was purchased by Chef Thomas Keller in 1994. Chef
Keller bought the French Laundry with the goal of creating
a three-star country French restaurant in the heart of
the Napa Valley. He has exceeded those expectations. He
was named 1996 "Best American Chef: California" by the
James Beard Foundation and in 1997 named "Outstanding
Chef: America."
We knew it was tough to get in and had called two months
ahead of time to make our reservations* only to be put
on their waiting list. The restaurant only has 19 tables.
We made reservations for another restaurant that day,
thinking we probably wouldn't get in. That particular
day it rained in the Napa Valley. The rain had stopped
about three o'clock and around five we called the restaurant
to see if they had an opening for us. We couldnt' believe
it when they told us a table in the garden was available.
We jumped in our car and took off only to drive past
the restaurant three times before realizing this small,
brown building (unmarked on the outside at that time)
was the famous French Laundry. We walked in and were
seated at a wonderful table in their garden. The table
was under some trees and surrounded by roses and other
lovely plants, it was a beautiful setting. We ordered
the tasting menu (cost $80 and consisting of 9 courses)
and had brought a bottle of good Napa valley wine and
settled in for a treat. We weren't disappointed.
Keller serves all his food on white plates and usually
in stacks. The presentation was just beautiful. The
wait staff was professional and efficient, not trying
to be too friendly and always attentive. We started
with chilled English pea soup infused with white truffle
oil and served with a parmesan crisp. A salad of marinated
Mission and Adriatic figs with roasted peppers, shaved
fennel, tellicherry pepper and wild fennel seed vinaigrette
followed. Next came a delicious filet of gold coast
pompano "almondine" with preserved lemon infused orzo.
The serving portions were small but filling, especially
after 9 courses. Sweet butter braised Maine lobster
with baby arrowleaf spinach and saffron-vanilla sauce
was up next and this was followed by my husbands favorite,
"Confit of Pigeon" with caramelized savoy cabbage and
applewood smoked bacon. They next brought us a filet
mignon of veal with yellow corn polenta and a "ragout"
of grey morels. Desserts started next with "St. Agur"
with white wine poached French butter pears and candied
walnuts. A Burgundy plum sorbet with toasted almonds
and French prune plum followed. The last dessert was
"Gateau Marjolaine" with hazelnut praline and espresso-caramel
syrup.
By this time we were totally under the spell of this
magical restaurant, not to mention the wine, and my
husband told the waiter that I taught cooking classes
in Louisiana. We were then invited into the kitchen
where we met the chefs and took a tour. It was a very
memorable evening and without question the best food
I have ever had. If you are going to the Napa Valley
and would like to eat at the French Laundry, be prepared
to call exactly two months to the day. It's a hard restaurant
to get into and only by the luck of a rainy day did
we get to experience the magic of Thomas Keller and
the French Laundry.
*Below
is an interesting article on the reservation system
at the French Laundry that appeared on the San Francisco
Chronicle's web site on June 14, 2000.
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2000/06/14/FD105019.DTL
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