{"id":10455,"date":"2021-07-07T09:07:59","date_gmt":"2021-07-07T16:07:59","guid":{"rendered":"https:\/\/www.adventuresofemptynesters.com\/?p=10455"},"modified":"2021-07-08T13:12:14","modified_gmt":"2021-07-08T20:12:14","slug":"what-is-it-like-dining-at-the-french-laundry-dreamy-sublime","status":"publish","type":"post","link":"https:\/\/www.adventuresofemptynesters.com\/what-is-it-like-dining-at-the-french-laundry-dreamy-sublime\/","title":{"rendered":"What Is It Like Dining at The French Laundry? Dreamy & Sublime!"},"content":{"rendered":"

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Dining at The French Laundry has been a dream of mine since my passion for food, restaurants, and the presentation of dishes bordered on obsession. This world-famous, three Michelin Star, pinch me I’m dreaming restaurant is the place where food lovers spend an evening of a lifetime.<\/span><\/p>\n

Seven years ago, my wish to dine at The French Laundry came true and Craig and I experienced this spectacular dinner for the first time. As expected, it met every one of my expectations and more.<\/span>\u00a0The entire food adventure was dreamy and surreal, delicious and memorable. I wrote about my experience here<\/strong><\/em><\/a> on the blog way back when I first started Adventures of Empty Nesters.\u00a0<\/span><\/p>\n

Fast forward to 2020 where it was a challenging year for everyone. (I know it’s an understatement!) We put our travel dreams on hold and continued to postpone and cancel every trip, every adventure. However, it was time for me to plan my 2021 60th Birthday celebration during this lockdown even where we saw no end in sight. But I planned it anyway! Always the optimist and planner, I thought, why not, let’s plan something, we can always cancel.<\/span><\/p>\n

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My 60th Birthday Wish<\/h2>\n

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My wish was to spend several days in California’s wine country with our kids and their spouses and my mom and stepfather. I found a ridiculously chic house with a pool in Sonoma, CA where every couple could have their own room and bath, and I planned dinners, wine lunches, and tastings. It was going to be perfect.<\/span><\/p>\n

However, my husband wanted to take it up a notch by securing a reservation at The French Laundry on the evening of my birthday. The restaurant was slowly reopening from the lockdown, masks were still partially in use, and it is also the hottest ticket in town to get! How was this going to happen…again!<\/span><\/p>\n

Our daughter-in-law Kylie and my husband Craig teamed up to be ready and online at the exact moment the June reservations went on sale. Kylie used her Chase Sapphire Card as her entry point. Evidently, Chase is allotted a few reservations per month, but she could only get a reservation for four<\/em> guests. Guess who is coming to dinner with us!<\/span><\/p>\n

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A night of joy and celebration. I was in the clouds.<\/figcaption><\/figure>\n

One of the best parts of dining at the French Laundry is sitting beside your food-loving grown children and watch them experience this dining magic for the first time!! To share this bucket list adventure with the people you love and care for elevates it even higher.\u00a0<\/span><\/p>\n

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The French Laundry Experience<\/h2>\n
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My menu was sign by the Chef and personalized. BTW, I did not share that I was writing about my experience. The attention to detail only gets more mind-blowing!<\/figcaption><\/figure>\n

We arrived for the 4:00 pm seating and were warmly greeted at the door, and immediately (it seemed that) every staff member wished me a Happy Birthday. Any time someone new came to the table, they said, “Happy Birthday, Suzanne!” It was surreal, totally, and completely surreal, but we were just getting started!<\/span><\/p>\n

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Crispy toile with salmon mousse. An amuse-bouche with “Everything bagel” (Loved the humor)seasoning. Divine cheddar biscuits as well. The presentation! Ah!<\/figcaption><\/figure>\n

What is it about this dining experience that means so much to me?\u00a0 It is the artistry and the attention to detail. The precision, creativity, personalization, and brilliant presentation of every dish are not only clever but SO delicious. Also, every selection from every farm and proprietor is of the finest quality. <\/span><\/p>\n

The chefs carefully select their suppliers and purveyors to ensure the best possible ingredients. In addition to the evening’s menu to take home, we were presented with a beautifully presented, detailed book with the story of every one of the purveyors who supply the food for the restaurant. A family of people passionate about their craft created this meal for our enjoyment. So special.<\/span><\/p>\n

For one of many creative examples, in the First Course, which has been on the menu for years, “Oysters and Pearls” is served with this description: “Sabayon of pearl tapioca with Island Creek Oysters and Regiis Ova Caviar”.<\/span><\/p>\n

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This dish is warm and smooth, with just the right amount of teeny-tiny diced herbs\u2014umami in every single bite. The delightful play on words with oysters and pearls, along with the fabulous taste, is the perfect first course.<\/span><\/p>\n

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The Parade of Courses!<\/h2>\n

Without any further interruption, this is the parade of extraordinary dishes we oohed and ahhed over for nearly three hours. We chose four different wines and kept pinching ourselves. This was a culinary adventure of epic proportions.<\/span><\/p>\n

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Brandywine Tomato Soup – Ni\u00e7oise Olives, garden cutting celery & tomato water Gel\u00e9e – “Bread & Butter” – Parker House Roll & Diane St Clair’s Animal Farm Butter<\/figcaption><\/figure>\n
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Pacific Shima Aji “Tartare” – Puffed grains, fragrant basil & green tomato “Vierge”<\/figcaption><\/figure>\n

This was a standout and a favorite dish for all of us! The lightness of the fish selection and colorful melange, coupled with the crunch of the puffed grains was sublime!<\/p>\n

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Alaskan King Crab “A la Plancha” – Toasted quinoa, garden carrots & sweet curry emulsion<\/figcaption><\/figure>\n

The combination of creamy and crunchy along with the sophisticated serving dish made this an unbelievable couple of bites. With over ten courses, plus dessert, you have plenty to eat, but you don’t feel like you need to loosen your belt. The chefs dazzle you with their creativity and there is time in between each serving to discuss and revel in the presentation. All courses are timed and presented to perfection!<\/p>\n

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Here come the truffles!<\/h2>\n
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Have you ever seen a box filled to the brim with truffles?<\/figcaption><\/figure>\n

We all chose to upgrade to the decadent Black Truffle and Ricotta Agnolotti. The server presented us with a lidded wooden box full of truffles! I have never seen anything like this, ever!<\/p>\n

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Agnolotti is a type of pasta made with small pieces of flattened pasta dough, folded over a filling. It is a challenge to see the dark-colored pasta which lies underneath the insane pile of truffle shavings!<\/figcaption><\/figure>\n

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The Wagyu Beef Course – Oh My!<\/h2>\n

If black truffles were not decadent enough, let’s add the sumptuous Wagyu beef! I have only had Wagyu once before and that was in Japan<\/a>. I am not a red meat eater, but for this evening, I splurged and it was so worth it.\u00a0 Rich with savory umami with just the right amount of salt – the perfect combination.<\/p>\n

WAGYU – In Japan there are four breeds that are considered Wagyu. These cattle are raised to ensure a unique high-quality product for meat lovers around the world.<\/em><\/strong><\/p>\n

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Charcoal Grilled Japanese Wagyu – Chanterelle Mushrooms, Wilted Arrowleaf Spinach, Brentwood Corn & “Bordelaise Mignonette”<\/figcaption><\/figure>\n

One last course!<\/h2>\n
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Goug\u00e8re – Andante Dairy “Etude” & Australian Black Winter Truffle “Fondue”<\/figcaption><\/figure>\n

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Dessert is served!<\/h2>\n
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I guess everyone knew it was my birthday with this beacon of light! So special!<\/figcaption><\/figure>\n

Here come the desserts, almost too many to remember! In addition to the incredible birthday cake, there were donut holes, chocolate truffles, macarons, strawberry cake, ice cream, and “espresso”, a luscious coffee mousse served in a cup and saucer.<\/p>\n

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But there’s more!<\/h2>\n

After the dinner, the wine, the dessert buffet, we were presented with a selection of a variety of truffles. Gorgeous works of art! I reached out to the Concierge at French Laundry and she just sent me all of the details of these dishes! See Below:<\/p>\n