Gateau de Bleu D’Auvergne – Stewed Blueberries, English Walnuts and Cutting Celery Wildflower Honey Lacquered Liberty Farm Pekin Duck – Poached Brooks Cherries, Garden Turnips, “Foie de Canard” and WatercressĬharcoal Grilled Snake River Farms “Calotte de Boeuf” – Crispy Bone Marrow, Garden Beans, Oregon Cepes, and Blanquette de Champignons “Degustation de Pommes de Terre” – Ragout of Garden Potatoes, Romaine Lettuce, Strauss Butter and Shaved Australian Black Winter Truffle “Peas and Carrots” – Butter Poached Maine Lobster, Pea Tendril Salad and Sweet Carrot ButterĪnother mostly eaten dish – my photographer was enjoying himself and eating instead of snapping! Salad of Hawaiian Hearts of Peach Palm – Brentwood Corn, Garden Radishes, Pickled Chanterelle Mushrooms and Wild PurslaneĪtlantic Skate Wing “Poelee”, Caramelized Savoy Cabbage and Whole Grain Mustard Emulsion “Oysters and Pearls”- Sabayon of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviaar I will let the photos tell the story of our incredible evening. The letter Thomas wrote to us at the dinner speaks volumes – what a wonderful person. This is why the French Laundry is our go to restaurant in the States and why we will continue to be supportive clients and more importantly friends. This special dinner featured French Laundry classics. We have been going to the French Laundry for over 19 years and have had the pleasure of tasting the cuisine of each executive chef. We were extraordinarily lucky to be invited to the 20th anniversary of the French laundry.
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