The westcoast restaurant of Chef Thomas Keller. It has been named “Best Restaurant in the World” in 2003 and 2004. Since 2006, it has been awarded three stars in the Michelin Guide to San Francisco, and was called “the best restaurant in the world, period” by Anthony Bourdain. It’s a quaint, nondescript stone building in Yountville, CA.
  1. At precisely 7:30 we were seated.
  2. Prior to the tasting menu, they brought out a few starters. The breads were severed in between courses, but I’ve placed the photos of them here.
  3. Special butter from Vermont.
  4. Oysters and Pearls
    Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
  5. Salad of French Laundry Garden Beets
    Garden Radishes, Sweet English Peas, Frisée Lettuce and “Fines Herbes” Salad
  6. Macaroni and Cheese
    Hand-Cut “Macaroni,” Hobbs’ Bacon, “Parmigiano-Reggiano,” Fava Beans and Preserved Black Winter Truffle
  7. Grilled Filet of Gulf Coast Cobia
    Hayden Mango Relish, Compressed Cucumbers, Spicy Basil and “Curry Rouge”
  8. Pacific Abalone "Piccata"
    Petite White Asparagus, Cauliflower, Toasted Almonds, Spanish Capers and Brown Butter
  9. Wolfe Ranch White Quail
    Braised Swiss Chard, Brooks Cherries and Sicilian Pistachio Jus
  10. Elysian Fields Farm Lamb Saddle
    Violet Artichokes, Tomato Confit, Garlic Scapes, Niçoise Olive Crumble and Wild Arugula
  11. Cabot Clothbound Cheddar
    Garden Broccoli, Nantes Carrots and Whole Grain Mustard
  12. Assortment of Desserts
    Fruit, ice cream, chocolate, and candies.
  13. After all of that dessert, I was then surprised with this wonderful birthday cake.
  14. A few parting gifts, chocolate bars, and shortbread cookies. Thank you to our Captain Kevin Macway, Chef Michael Wallace, Chef Thomas Keller and all the staff for a wonderful evening.
  15. The whole meal was just over 3 1/2 hours, and I couldn’t begin to tell you how many courses actually came out. There are 9 courses on the menu, but it was really closer to 15.
  16. We were able to tour the kitchen and meet the Executive Chef for the evening Chef Michael Wallace.
  17. What an evening! This is a birthday I'll never forget.