3/1/2024 0 Comments Thomas keller french laundry![]() This course paired quite nicely with the White Burgundy from France. There were some little mushrooms alongside the scallop and the sauce was delicious. They always taste amazing, and I love how restaurants get creative with their preparation of scallops. I have been obsessed with scallops ever since I tried my first scallop several years ago. – Course 4: Hand Harvested Maine Sea Scallop – I love trying new kinds of fish and this is definitely something I would order again. The Japanese Medai was a really light fish, but had great flavor coming in from the sauce. This course was absolutely incredible and the wine paired perfectly with this fish. Wine Pairing: Latour-Giraud, Meursault, “Les Genevrières,” 1er Cru, Burgundy 2016 – Course 3: Sautéed Fillet of Japanese Medai – It paired perfectly with a crisp Sauvignon Blanc. ![]() I loved the “farm-to-table” idea behind this dish and I think it was executed quite nicely. Most (if not all) of the ingredients came directly from their garden across the street. I loved this dish and how fresh everything tasted. ![]() Wine Pairing: Hourglass, Sauvignon Blanc, “Estate,” Napa Valley 2017 The oysters and pearls are very buttery, and it basically just melts in your mouth. This is TFL’s signature item, and I am pretty sure they always have it on their menu as the first course. This was one of my favorite dishes from the entire night. Wine Pairing: Pierre Paillard, “Les Parcelles XIII” Extra Brut, Bouzy, Grand Cru MV I know they probably had much fancier names for these items, but I honestly don’t remember what they called it. We were given a smoked salmon cone along with cheese and crackers. This wasn’t listed on the menu, but I guess you get a little appetizer before the courses actually start. Let’s get into the food, shall we? – Course 0 – Overall, I think this was the way to go because we were able to try a wide variety of wines and everything was paired really nicely with each course. I knew we wanted to start out with champagne, so we made sure to tell them that as well. We told them that we wanted pairings with each course and we mentioned a few varietals that we liked. We basically gave them a budget and let the sommelier choose the wines for us. Honestly, it was really overwhelming and there was no way we were going to figure it out on our own. Alex decided to do the foie gras supplement for the second course, and I did the wagyu supplement for the seventh course.įor the wine list, they brought over an iPad that listed out everything they had in their cellar. They do, however, have a supplement option with certain courses, so depending on your budget and palette, you may want to upgrade a specific course. In terms of the menu, it is a pre-set tasting menu so you won’t really have to make any decisions. I thought it was a pretty good spot because it had a nice view of their garden across the street. They seated us upstairs at a table near the window. We were immediately greeted at the iconic blue door and were seated right on time. Everyone wanted their photo outside in front of the sign! There were plenty of other guests arriving for their reservations, so it was easy to get a picture. We also wanted to get a few pictures outside while it was still light out. We arrived a few minutes early because we were so excited about this experience. I was so happy that we got an early reservation because I knew we would be in for a long night! The Experience We booked a 5:15 PM dinner reservation on a Thursday night. We made our reservations on July 1st as soon as they were released and we got in with no issues! I was so worried because I heard it can be really hard to get a reservation even if you are on top of it. As it turned out, they hadn’t started taking reservations for October, so we were in luck! We had always wanted to go to The French Laundry, so we kind of jokingly talked about it. I needed to be in San Francisco for work right around our anniversary in October, so Alex and I decided we should do a weekend in wine country to celebrate our 4th wedding anniversary.
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