I love food. There are much fancier and prettier ways to say this, but at the most basic level, I love anything and everything involving food. I've always been an "eater" and a proud member of the clean plate club, but I decided to take my love of food to the next level when I went to culinary school after graduating college. During my time there my curiosity and passion for food and cooking grew exponentially.
While I started a "regular" bucket list in high school, I decided to start a "food" bucket list when I began culinary school. Both of these lists never seem to stop growing and while the first bucket list includes a variety of different goals and dreams, the second is devoted solely to restaurants and dining adventures I hope to experience at some point during my life. I'll spare you the extensive list, but one item in particular always seemed somewhat unobtainable- eating at The French Laundry. It felt this way not just because of the expense (which was enough to make me choke every time I looked it up online- each time hoping it was a typo, thinking there's not way one meal could cost that much...) but also because of the fact that there's an uber-competitive reservation system in place with a waiting list a mile long. So even if I somehow saved up enough money there was still no guarantee that I'd actually get to dine there.
Since moving to California over four years ago I've regularly been putting my name on the list, hoping to get a table. Imagine my surprise when I got a call on year three of trying... on Easter Sunday.... the day before I was about to start a new job. Guess when the open table was for? You guessed it... the following day. Understanding that I would look like the world's worst employee if I asked off for my first day of work (although I will admit I seriously debated just not accepting the job- now you know the full extent of my food obsession), I mustered up the courage to decline the table and made the hostess promise me that if I turned down this reservation I could still be considered in the future. She assured me that it would not count against me and then hung up. I was crushed.
Flash forward over a year later when I still hadn't gotten my next shot at a reservation, but a dear friend of mine tells me that he received two seats to a private dinner at The French Laundry. I was overjoyed for him. Then he told me he couldn't go and that he wanted me to have the two seats. I almost fell out of my chair. I couldn't believe it. At first I thought he was joking (he's known for his practical jokes) but once I made him show me the email proving it was true I couldn't stop screaming. The email stated that not only was it going to be a private dinner with wine pairings with every course, but we would also get to meet Thomas Keller, spend an hour with him having appetizers and champagne while touring the restaurant, kitchen, and the construction site where they're building the next kitchen. I couldn't contain my excitement and I couldn't believe that not only was I going to eat at my dream restaurant, but I was going to meet the great and powerful Oz himself.
I couldn't call my mom fast enough. As my love for food grew during culinary school, so did my family's, especially my mom's. My mom (and grandmother (MamaT)) taught me everything I knew about cooking up until culinary school and in a way we were learning a whole new skill set together. Every recipe that I learned at school I would come home to practice with mom, so my parents were all too happy to be my guinea pigs. We practiced recipes, watched tons of TV cooking shows, subscribed to several cooking magazines and started following North Carolina chefs to learn about their latest projects so we could go and support them. So when he said that I could have both seats for the dinner it was a no-brainer to ask my mom to come with me. Luckily she shared my same reaction and I almost dropped the phone from her screams. We were going to wine country!
One of the coolest things to come out of this was that we were able to make a weekend trip out of it with me, my mom and my dad! Dad wouldn't be able to join us for the dinner but we still had three days in Napa, Sonoma, and Yountville where we ate and drank ourselves silly. It was amazing. I'm going to do a whole separate post about our other meals and winery visits, but I thought I'd just write about The French Laundry for this one.
The dinner was on the last night of our trip and we arrived at 6pm (half an hour early because we just couldn't wait any longer). The restaurant itself was as idyllic and quaint as you would hope with cobblestone details, rustic wooden balconies, and storybook ivy growing in all the right places.
We were greeted warmly by well dressed and attentive staff who showed us upstairs to the private dining room. We were the firsts to arrive and we were given champagne while we looked over the menu for the evening.
We had a great view of the garden and the kitchen from our balcony and just as we were about to walk out there to explore, Thomas Keller walked in the room. I froze. I couldn't speak and for those of you who know me, you know that I am rarely at a loss for words. Luckily my mother picked up on my wide-eyed look of panic and introduced herself first. It gave me just enough time to wipe the drool from my lip, close my agape mouth, and think of the oh-so-witty line of, "Well hello there, chef." I believe I even threw in a mini-salute of sorts for good measure. Yep, you read that correctly, I saluted Thomas Keller. Internally I chided myself and tried to shake off this serious bout of un-coolness that had suddenly come over me. Luckily he seemed entertained, even chuckling slightly, and we continued with introductions. He stayed up there with us, humoring my every question, until the rest of the group arrived and then he showed us all downstairs to the garden patio area where we had appetizers and champagne as he talked to us about the history of the restaurant.
Side note: We did not know any of the eight other people in our group beforehand, each pair came from a different city around the country. Before the dinner I hadn't stopped to think about how potentially awkward such a long and elaborate dinner could be with complete strangers, but it turned out I didn't need to worry. By the end of the night we felt like a family. I know it sounds cheesy, but I laughed so hard throughout the dinner (the wine did help a little bit) that my cheeks hurt and I couldn't stop smiling. Everyone came from vastly different backgrounds, upbringings, etc. yet everyone first bonded over a mutual love of food. Then the stories started flowing. We heard everything from first date stories to arranged marriage stories and I'm pretty sure I saw a few smirks and grins from the otherwise stoic servers as they listened to some of the absurd stories being exchanged. I quickly learned that I adored everyone at the table for very different reasons and we went from a motley crew at the beginning of the night to our own version of the modern family by the end of the evening. The meal alone would have been enough but it was a uniquely special way to experience such a magical evening with new friends.
He was fascinating to listen to and he's quite the impressive public speaker. It also didn't hurt that he was in perfectly pressed chef whites and he's a definite silver fox. True story.
The iconic blue door. It was painted blue to pay homage to the blue stove hood of the original chef at The French Laundry.
The first treat of the evening: salmon tartare in a savory ice cream cone with chive creme fraiche at the bottom of the cone. Delicious, simple, and refreshing.
Let the tour begin! The new kitchen is under renovation so their temporary kitchen is actually housed in shipping containers on the property. This is the breezeway that connects the kitchen and the restaurants where the wait staff runs food.
The kitchen! It's an exactly replica of the old kitchen. Everything was so pristine and running like a well-oiled machine.
Not pictured: the TV/camera that provides live video conferencing between The French Laundry and Per Se- one of his other restaurants in New York City. So cool!
This was one of the renderings hanging in the breezeway for the future kitchen design.
He then took us to the construction site of the new kitchen. I asked him if this was him finally getting his "dream kitchen." He said his idea of a dream kitchen changes every few years, hence why there are always changes being made.
The staff all got together to sign their names along one beam in the new kitchen.
Out of the ten guests, can you guess who had the most questions for him that night? :)
Our "we can't believe we're on a tour of The French Laundry with Thomas Keller" faces
With the legend himself.
I really cannot say enough great things about Thomas Keller. He was so warm and friendly towards everyone, gracious and humble to our praises, and receptive and flattered by our questions about him and the restaurant.
Once we made it back upstairs after the tour the dinner was about to begin!
Our first course was vichyssoises poured table side. It didn't look like much once the soup was poured into the bowl but looks can be deceiving because it was incredible. It was so rich but delicate at the same time and impeccably seasoned. I wanted to lick my bowl.
This is the dish he's most famous for: "Oysters and Pearls." "Sabayon" of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar. It too was rich, creamy, and delicious. I noticed a trend that would continue the rest of the evening- I wanted to lick each plate clean it was so amazing.
For all you wine lovers out there (I'm mainly talking to you, Jerry), our first wine of the meal was Gaston Chiquet, Blanc de Blancs, D'AY, Grand Cru MV
Next was Smoked Montana Rainbow Trout "Parfait" made to look like a cigar in an ash tray. It too was delicious and unlike anything I'd ever tasted before.
Our next wine was: Haart, Riesling, "Piesporter Goldtropfchen," Kabinett, Mosel 2013
This was another favorite: Hen Egg Custard with a ragout of Perigord truffles. This was so clever because it was served in an egg that had the top cut off so you could scoop out the custard from inside with a tiny spoon. Then there's a homemade potato chip with a chive in the middle of it. I know this is starting to sound redundant but it too was decadent, creamy, and this time earthy. YUM!
Next was a Salad of Garden Cherriette Radishes on a toasted brioche "panade," young fennel, brokaw avocado puree and garden lettuces. While this dish looked beautiful because of its bright, vibrant colors, it also looked incredibly dry and boring to me. How silly of me. With the first swipe of my fork I saw that the bottom layer was in fact creamy, and the acidity of the dressing mixed with the tender radishes was the perfect balance. It was an incredible surprise and my first lesson in never underestimating Chef Keller.
Our next wine: Chateau Carbonnieux, Pessac-Leognan, Bordeaux 2012
This was Sautéed Fillet of Gulf Coast Pompano with globe artichokes, cerignola olives, wild arugula, and yellow lipstick pepper "pudding." I appreciated the creativity and bright colors of this dish, but I will admit it was my least favorite of the dinner. I'm not crazy about some types of cooked fish and this happened to be one of them. Don't get me wrong, I still ate every bite, but I wasn't raving about this one.
Next wine: Hyde-De Villaine, Chardonnay, "HDV," Carneros 2012
Sweet Butter Poached Alaskan King Crab with soffrito braised romano beans, crispy chickpea "panisse" and Genovese basil "pistou." He knocked it back out of the park with these one and what's not to love about anything poached in butter- let alone SWEET butter!? Game changer.
I take that back- this was the real show stopper. He made a special foie gras torchon just for us, which he served with a sampling of six different salts from around the world. It was incredible and the most decadent, buttery-smooth foie I had ever tasted.
A view of the other side of our table during the dinner.
This is after the torchon had been presented, sliced and served.
I'm a sucker for synchronized service. I think it looks like a choreographed dance.
This was Wolfe Ranch White Quail with K&J Orchards pears, cipollini onions, wilted arrowleaf spinach, and "sauce perigourdine." This was yet another incredibly delicious dish. I couldn't believe he hit another home run.
Marveling over the size of our next wine glass.
The next wine was: Arnoux-Lachaux, Chambolle-Musigny, Burgundy 2008.
Then we had Charcoal Grilled Snake River Farms "Calotte de Boeuf"- corned beef tongue "rouelle," garden carrots, smoke lobster mushrooms and "sauce bordelaise." This was amazing and so rich and flavorful. I loved it.
The wine with this course was: Capture, Proprietary Blend, "Alliance," Sonoma County 2010
Chef Keller came up periodically throughout the evening to check on us, say hello and to "see where all the noise was coming from." Apparently we were a rowdy bunch which he confessed to appreciating because he said he could tell how much we were enjoying ourselves.
This was the end of the savory portion of the evening and now it was on to the desserts!
Andante Dairy "Acapella" with Schmitt Family farm apples, english walnut shortbread and brown butter infused garden honey. This was sweet, delicate, and a nice citrus palate cleanser to go into the dessert courses.
Our wine glass collection continued to grow...
Our last wine was Chateau Suduiraut, Grand Cru Classe, Sauternes 1995.
This dessert wasn't even accounted for on the menu, just one of the few bonus dishes he added on for us. I don't have the exact description but it was essentially a quenelle of vanilla bean ice cream with a strawberry sauce and touille on top. It was so simple yet so amazingly delicious. I couldn't believe it.
This wasn't on the menu either but it was a chocolate lover's dream come true. It was about six different forms of chocolate all rolled into one cohesive dish that filled your every chocolate desire.
Not pictured: the assortments of bon-bons, macarons, chocolate covered almonds, some of the most interesting flavor combinations of truffles I'd ever seen, and melt-in-your-mouth, brown sugar doughnut holes that I'm still dreaming about.
