It is nearing 3 years since our first and previous visit with The French Laundry. Another visit was long past due. As I considered how far my cuisine has come and evolved over the past three years, it only seemed like perfect sense to do this again. For research of course! Always good to sharpen your skills and get inspired by observing the best Chefs in the Country.
It also happened to fall perfectly on Mom's birthday weekend! So we celebrated her birthday and mine, which is next week! What a gift.
After securing a reservation for the three of us, I came to realize what a treat we were in for. Knowing that it is truffle season, I was excited! So we packed our clothes and booked a babysitter to join us for the weekend to watch the little one. Off to Yountville we went.
We had such an amazing experience previously that we were naturally concerned about our experience this time. Together we learned that when in the hands of The French Laundry, there is nothing to worry about.
Dinner was truly amazing, something that I could appreciate so much more, knowing the technique and recognizing the skill and refinement that went into the entire production. I picked up some great inspiration and new techniques. So inspiring.
Amuse Bouche: Gougeres, Salmon Tartar
The Gougere seemed smaller and lighter than I previously remember, with the slightest nuance of nutmeg if you will. Extremely warm and meltingly smooth with cheese.
The salmon was so very fresh, cut with such precision, like a surgeon yielding a scalpel over a patient. The lingering acidity of the lemon in the creamy creme fraiche left salvation on our palates.