We were treated to the ultimate dining experience by our dear friends Kent and DJ Nielsen, both chefs whose cooking school I attended in 1999-2001. This was their 22nd anniversary and their wedding reception was in the courtyard of The French Laundry! Our lunch ran nearly 5 1/2 hours and included a tour of the newly renovated $10M kitchen, wine cellar, private dining room, and a chance to meet Chef Keller. (Warning: This is a long post!)
Our meal was served “2 by 2” meaning the guys were served one dish and the gals another. We shared our dishes thereby doubling the number of dishes we could taste. I cannot imagine a more perfect dining experience!
Fluke Tartar Coronet
Chilled Green Tomato Soup with Brokaw Avocado Mousse.
Chilled Brandywine Tomato Soup with Mint Infused Yogurt
“Oysters and Pearls”, “Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
Royal Kaluga Caviar, Maine Lobster, Young Ginger “Bavarois” and Summer Melons
Wild Sea Trout “Terrine”, Horseradish Creme Fraiche, Fines Herbs
San Francisco Bay Whiting, Sarson’s Malt Vinegar and Onion Blossoms
Hen Egg Custard with Ragout of Perigord Truffles
Soft Scrambled Rhode Island Red Hen Egg, Toasted Brioche Soldiers, and Preserved Australian Black Winter Truffle
Sauteed Hudson Valley Moulard Duck Foie Gras, K&J Orchards Plums, Slow Roasted Garden Beets, and Amaranth.
Hudson Valley Moulard Duck Foie Gras “Terrine”, K&J Orchard Nectarines, Toasted Pearson Farms Pecans and Kendall Farms Creme Fraiche (missing photo for this dish)
“Rouelle” of Dover Sole, French Green Lentil “Ragout”, Caramelized Onions, Watercress Leaves, and Georgia Candy Roasted Squash “Veloute”
Big Island Abalone “Poelee”, Glazed Nantes Carrots, Young Coconut Puree, and Pea Shoots
“Bread and Butter”, Geechie Boy Mill Cornbread and Diane St. Clair’s Animal Farm Butter
“Bread and Butter”, Bitter Cocoa Laminated Brioche and Diane St. Clair’s Animal Farm Butter
Wolfe Ranch White Quail “Roti a la Broche”, Toasted Barley, Matsutake Mushroom, Garden Turnips, Sunflower Sprouts, and Mushroom “Jus Gras”
Liberty Farms Pekin Duck, Yukon Gold Potato “Rosti”, Cherry Belle Radishes, Watercress Leaves, and Black Winter Truffle “Vichyssoise”
Charcoal Grilled Snake River Farms “Calotte de Boeuf”, Toasted Oat “Panade”, Compressed Sour Apples, Briased New Crop Potatoes, Arrowleaf Spinach, and Black Walnut Jus
Herb Roasted Elysian Fields Farm Lamb, Marinated Sun Gold Tomatoes, Garden Eggplant, Charred Corn Puree, Wild Arugula, and Red Wine Olive Jus
Andante Dairy “Acapella”, Toasted Piedmont Hazelnuts, Youtville Figs, Fig Leaf “Gelee”, and Aged Balsamic Vinegar
“Gougere” with Andante Dairy “Etude” and Australian Black Winter Truffle “Fondue”
Peaches and Curried Cream, Caramelized Popcorn and Sweet Corn Ice Cream
Strawberry “Tarte”, Sun Gold Tomatoes, Romanoff Cream, and Vanilla Ice Cream.
“Gateau Marjolaine” Presented Tableside
“Gateau Marjolaine”, Hazelnut “Dacquoise”, Chocolate Ganache, Praline Buttercream, Ovaltine Ice Cream
“Gateau Marjolaine”, Hazelnut “Dacquoise”, Chocolate Ganache, Praline Buttercream, Rice Ice Cream
“Coffee and Doughnuts”, Coffee Semifreddo
“Coffee and Doughnuts”, Doughnuts
Chocolate Covered Macadamia Nuts
Chocolate Covered Macadamia Nuts
Dark Chocolate Bars
Selection of Chocolates
Dom Perignon, Epernay 2006
Emmerich Knoll, Gruner Veltliner, “Kreutles”, Federspiel, Wachau 2015
Billaud-Simon, “Vaillons” Premier Cru, Chablis 2014
Comtes Lafon, “Santenots du Milieu”, Volnay, Premier Cru 2010
We were fortunate to be given a tour of the new $10M kitchen!
The Wine Cellar
Tyson leads us on a tour of the extensive wine cellar, including the wines recovered from the infamous heist!
The Board Room
The renovation includes a new private dining room.
Chef Keller with Kent and DJ.