Categories: Food PornRestaurants

The French Laundry – April 02, 2016

Salmon Tartare Ice Cream Cone.

 

 

Royal Ossetra Caviar Stonington Main lobster “en gelee”. Horseradish “bavarois”. Oyster crackers and garden sorrel.

 

Hudson Valley Moulard Duck Foie Gras “Rillette”. Garden celery, medjool dates, Sicilian pistachios, watercress and black winter truffle “coulis”.

 

 

Atlantic Striped Bass “Piccata”. Garden fennel, preserved aji dulce peppers and nicoise olive oil

 

Charcoal Grilled Pacific Abalone. Glazed nantes carrots, sweet english peas and “consomme madrilene”

 

 

Four Story Hill Farm Poularde “En Brioche”. Sacramento Delta asparagus, morel mushrooms, wild miner’s lettuce and “Sauce vin jaune”

 

Japanese Wagyu “Poelee”. “Confit de coeur de veau”, Holland white asparagus, cherry mostarda and balsamic vinegar jus

 

 

 

Adante Dairy “Contralto”. Deven Knell’s 3 year aged Mangalista ham, spiced tomato conserva, cripy “panisse” and fava blossoms

 

Assortment of Desserts

 

 

 

 

 

 

 

 

 

Pairings

Rene Geoggroy, Volupte, Cumieres, 1er Cru, Champagne 2007

Topaz, Late-Harvest Special Select, California 2004

Lopez de Heredia, Vina Gravonia, Rioja 2005

Jean-Philippe Fichet, Meursault, Burgundy 2013

Tenuta Friggiali, Brunello di Montalcino, Donna Olga, Tuscanny 1997

Cockburn’s, Vintage, Oporto 1983

 

 

Daniel Callicoat

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Where am I now?

Eugene, OR

(We’ve reached the end of our trip.  Time to settle down for a bit and recharge our batteries and our bank accounts.  It’s been a good run.  Eugene had the right kind of vibe we were looking for.  Good people.  A good size.  Affordable.  We’re going to give it a go here.  But we’re open to what comes.)

 

Next up:

Nowhere for the moment

(For the first time in three years we don’t have the next adventure planned out.  That’s going to be a strange reality to adjust to.)