French Laundry
Yountville, CA 94599 (707) 944-2380
- Hours:
Mon-Thu 5:30 p.m.-9:30 p.m.
Fri-Sun 11:00 a.m.-1:00 p.m.
Fri-Sun 5:30 p.m.-9:30 p.m. - Price Range: $$$$
- Accepts Credit Cards: Yes
- Parking: Street
- Attire: Formal (Jacket Required)
- Good for Groups: No
- Good for Kids: No
- Takes Reservations: Yes
- Delivers: No
- Take-out: No
- Waiter Service: Yes
- Wheelchair Accessible: Yes
- Outdoor Seating: No
- Good for: Dinner
- Alcohol: Beer & Wine Only
347 Reviews for French Laundry
The beef literally melted in my mouth. The artichokes were so intense I could smell them from across the room. Wine pairings that brought out unexpected flavors in every course. Friendly, incredibly attentive service. It all made for one of the most pleasant 4 hours of my life. "Welcome to the French Laundry!"
The French Laundry is more than just a famous name; it is an unforgettable dining experience. The nine innovative courses, the incomparable culinary skills of Thomas Keller, the freshest ingredients (from the French Laundry Garden literally right across the street), the fantastic wine selection, the impeccable service, the immaculate attention to details, the extremely knowledgeable staff, and the flawless presentation - all made this dining experience one of the most memorable ones.
The only complaint I have is that the average four-hour dinner was served in a bit over three hours. Perhaps the reason is that we had a late reservation, but we felt a bit rushed.
Guillaum sent us on our way at the end of the night with shortbread cookies from the Bouchon Bakery and housemade chocolate truffles along with the night's menu neatly placed in a French Laundry folder.
This romantic week relaxing and dining in picture perfect Yountville has been the perfect way to celebrate our anniversary. Thank you my love!
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My husband took me there for our one-year wedding anniversary ...
We had the nine-course chef's tasting menu (at $240 a pop). It was a bit hit and miss for us but definitely worth the experience in the end.
Before we got our first course, we were treated to two spectacular amuse bouches: the first was a tiny gruyere cheese puff and then a small cone filled with salmon tartar for my hubby, and mine was filled with a San Marzano tomato filling. Yummy, we liked!
Our first course was the Cauliflower Panna Cotta with Oyster Glaze and caviar ... we're not big caviar fans, and thought it tasted a bit fishy with the oyster glaze, but it was still wildly interesting and good.
For our second course, we both had the Salad of Grilled Bluefoot Mushrooms with broccolini and lemon/pine nut vinaigrette; OMG, these were the best mushrooms I had ever tasted.
Bread Course - We were given a choice of different breads from Bouchon bakery down the street, one of Keller's other Yountville hot spots. We picked the French baguette; it was served with two types of butter, one regular, one salted. We loved the bread and butters ... I would clog my arteries with either butter any day.
For our third course, I had the Sauteed Pave of Japanese Kindai Tuna and my hubby had the Santa Barbara Sea Urchin. My tuna was good, not spectacular. My husband didn't exactly like his sea urchin ... he had never had raw sea urchin before, and it was mushy and fishy, like sea urchin. It was kinda funny to watch him eat it ... he was trying to be all refined.
For our fourth course, we had more seafood ... the New Bedford Sea Scallop "Poelee." These were out of this world amazing! However, as amazing as they were, we were ready to move on from the seafood, I mean, 3 of the 7 non-dessert courses were seafood, plus the salmon amuse busch!
Finally, we got to the meat action ...
For our fifth course, I ordered the Tete de Cochon and my hubby the Cuisse de Poulard a la Mousse de Truffle Noir. These were okay. I thought my cochon had way more fat and jelly stuff (aspic) than meat ... the meat was tasty and soft, but the jelly was not my thing. My husband's cuisse de poulard was good.
For our sixth course, we both got the Chateaubriand of Marcho Farms Nature-Fed Veal with yellow corn, fava beans, garlic scapes, sweet peppers and sauce pimenton. The veal was thick and very lightly cooked, which was a bit disappointing. I mean, I understand the concept of leaving meat juicy on the inside, but this veal tasted so incredibly bland ... I was left craving a veal chop with some tasty caramelization. The veal would have been better, in my opinion, had they finished it off with a nice, somewhat salty reduction sauce, but instead it was served with a few veggies that didn't add very much to the veal. I thought the fava beans were slightly undercooked too, so they weren't smooth and velvety when eaten; instead, I had little chunks of beans in my mouth after chewing, it was weird.
For our seventh course, we had the Amarelo de Beira Baixa; that is, artichokes, San Marzano compote, Nicoise Oilve Paint and Parsley Shoots. This was a good tasting dish, but I wasn't digging the olive paint ... it looked too much like smeared poop ... I am sorry, but it's the absolute truth. I like the smear thing when it's green, red, yellow, orange, etc. but not when it's dark brown/blackish, that just looks unappetizing.
Somewhere in here around dessert, I was served a bit of cheese ... I don't remember why, but I think it was because I was salivating over the fresh cheese that I couldn't eat (because I'm preggers) and the waiter, being the super-awesome dude that he was, said that I should try this cheddar they had that was pasteurized and delicious. Delicious it was ... I ate it with my bread. Yummy, yummy, yummy.
Next, for our eighth course, we had the Diane St. Claire Buttermilk Sherbet with Poached Kumquats and Spiced Streusel. This was delicious, however, I thought the sherbet should have been cold but it was room temperature.
Finally, for our ninth course, my hubby had the Lingot de Chocolat en Mousse de Malt Croustillante and I had the Fraiser Aux Pistaches. My husband swears that this was the best chocolate mousse and dessert he had ever, ever tasted! My strawberry sorbet was great, it was light and refreshing.
After our meal, our awesome, super-nice, professional, adorable waiter packed up mounds of petit fours, cookies and other sweets for us. He also have us two copies of the menu, as a souvenir. We liked the guy so much, we gave him a super-fat tip on top of the gratuity included in the $240 prix fix price.
I recommend going to French Laundry at least once in your life ... it is truly an interesting and exciting experience.
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This place is unforgettable, impressive, meticulously GOOD. We had the chef's tasting menu with wine pairings (thanks to our sommelier). Everything was over and beyond my expectations. I would call each plate a work of art. It was so perfect you almost felt guilty eating it! The course that stood out the most to me was the "tongues of sea urchin" which was urchin roe that was plated to look like miniature tongues! And they were fantastic!! Very, very, very pricey and be prepared to call at least 3-4 months ahead for reservations but definitely worth the experience. I would definitely go back....I heard their lunch is spectacular as well.
I'm not going to lie - I am a Thomas Keller groupie. And I mean clutch-the-FL-cookbook-while-sitting-behind-a-bush -outside-his-private-residence-waiting-to-catch-a- glimpse-of-TK groupie. However, this five-star review is not based on that; rather, I did go in with exceedingly high expectations, a critical palate, and unflinching standards. That foreward being said (ok, admitted), let's continue onto the review.
I am one of those lucky SOBs that actually got a call back from the restaurant after deciding to place my name on the waiting list, thus procuring a lunchtime reservation on a Saturday. Having no breakfast prior, we were certainly packing an appetite. I could give a play-by-play of the nine course meal, but then again I'm not trying to pen my first novel here on Yelp. SO, highlights:
Tartare of Japanese Kindai Tuna:
Now, when I first caught glimpse of the word "Kindai", I lost sight of all else. There is only one shipment of Kindai fish that comes into the U.S. per week, consisting of usually only three fish, two of which come to the Bay Area. That being said, I was notably curious to taste it. As sick and skeptical I am of tuna tartare (when the F did they become such a common cop out at restaurants? F!), the Kindai adds such depth of flavor to this dish. I do admit the rest of the flavors were good but they were quite common to those of a tartare dish, so not exactly stunning. It's certainly the rare fish that made this course undeniably unforgettable.
(for more info about Kindai Tuna: http://www.sfgate.com/...)
Confit of Marcho Farms Veal Heart:
I love offal. Tripe, heart, liver, tongue, sweetbreads. Oh yeaaa. Gag and squirm as you please, but offal is so under-appreciated in this country that it is a waste. Our waiter described the meat to taste much like pastrami, and it absolutely did! Along with cipollini onions, rye bread puree (I know!), and caraway jus, this is the ultimate Rueben sandwich reinterpreted. I'm thinking next time I visit Miller's Deli, I'll ask for sous-vide veal heart and if they could kindly puree the rye for me.
Lamb Rib-Eye
If lamb ever becomes an endangered animal, you can feel free to blame me. Lamb is by far my choice of red meat. Of course, the FL cooked it perfectly, accompanied it with thoughtful ingredients, yadda yadda yadda. The highlight here is that we got A SODA PAIRING TO OUR LAMB. Yes you read right. SODA PAIRING. Not wine pairing. My dining accompaniment and I don't have the palate to appreciate wine pairings, and I just simply don't have the alcohol tolerance. Instead, our kick-ass waiter suggested a black cherry soda pairing to go with our lamb. He even brought it out in wine goblets! And of course, somewhat surprisingly, he was right. Yes, we are children. As the grown ups around us coolly sipped on their Bourdeauxs and Pinot Noirs, we dined a sophisticated meal at the kiddy table. With our sodas.
Ok, so yea it's expensive, yea it's nearly impossible to get a reso, yea some of the waiters may be snooty, BUT what did you expect?! It's been named Best Restaurant of the World and Best Restaurant in the Americas, as well as donning three Michelin stars. Did you really think you wouldn't be near broke by the end of the meal? We were both so stuffed and delirious that we were having the food giggles (yes, we are children. see above.). If you get a reso, go - it's a rare and wonderful experience. And don't forget to ask if you can get a different flavored soda paired with every course.
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Six hundred big ones.
Six hundred big ones.
Six hundred BIG ones.
Loved it. But won't be doing it anytime soon.
Six hundred big ones.
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I have been fortunate enough to eat her twice. People ask me if a meal can really be worth the price charged. Simply put, yes. If you have an open mind toward food and can appreciate goodness when it lands on your taste buds, you will enjoy every moment at French Laundry.
To paraphrase Anthony Bourdain, it's so over the top indulgent it's like wearing mink underwear while driving a Rolls Royce.
The Romans of old would be impressed.
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The easiest way to describe the French Laundry is over-the-top, much like a fancy restaurant in a comedy movie.
The service here is incredibly attentive, although stiff as all hell as noted by other Yelpers. For example, I had taken maybe two sips out of my water before one of the servers came and gave me a refill. This guy had that thick French accent that makes everything sound gourmet and worth $50 for a single bite.
I was there with my cousin, her husband, and my girlfriend, and every time they brought out a new course, a pair of servers were sure to first serve the ladies at the same time, and then serve the gentlemen at the same time, with plates landing on the table within half a second of each other.
As for the food, some of it was amazing - best lobster I've ever had, perfectly cooked beef, incredible desserts. The rest of it was good but not consistently impressive. I think that some of it (like the foie gras) is probably better than I'm able to recognize given that I'm not as much of a gourmand as I wish, but some courses like halibut, scallop carpaccio, and others were underwhelming.
Anyways, if you can afford it and can get a reservation, do it as this place is certainly a unique experience. You'll eat a few courses that will blow you away, and the service is good as long as you don't let their stiffness get to you. But if you can't afford it or don't feel like jumping through golden hoops to dine here, I guarantee that you aren't missing out on the best meal of your life. I enjoyed my experience at French Laundry, but I doubt that I'll be back.
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We went to Napa for the weekend, just to hang. I joked that I was gonna get us French Laundry reservations. My girlfriend told me she knew people who tried for months and never got through. I call anyhow. Two rings later, I'm speaking to the receptionist, asking to be put on the wait-list for that night. The wife is speechless. After I hang up she asks how I could have been so dumb as to not secure us a reservation 2 months down the line (the average wait for a table as you've no doubt heard). I had a once in a life time chance and I blew it, she said. They just answered, we know someone's there. Call back. I have her call, worried the lady would recognize my voice. The line rings and rings. It seems she was right, it was a small miracle to get through. No way lightening strikes twice. Or does it? I hit redial. One ring, and the same pleasant voice is asking if they can help me. I pass the phone over to a stammering GF. She manages to ask for a reservation. How about next week? Absolutely!
I spent something like a month's rent on dinner. I would do it again in a heartbeat if I had the chance. I can't imagine having a better meal anywhere on this earth. Every single piece of food put in front of us was as close to perfection as you can expect a person to achieve. There's no point describing individual dishes, I could never do them justice... and anyhow that menu will never exist again, not in exactly that incantation.
Dishes were familiar but exotic. Flavors were delicate but assertive. Service was formal, but not pretentious. We had 3 half bottles of wine, all just amazing. You could tell that every component of every plate was of the finest possible quality, and prepared with the utmost care and respect.
Everything was so luxurious, so elegant, yet in that setting you feel as comfortable as you would in your own living room. About 5 or 6 courses in, I ask if I might have a smoke break. We're ushered out to the garden. The captain runs back to fetch our wine. We're told to take as long as we like. Sitting out there, enjoying our wine in that amazing garden under the stars... it was the best cigarette ever.
We came back inside and after about 4 hours the ride was over. I was in such a state of bliss the $700+ check didn't phase me one bit. I wanted to live here. We were the last guests, and the Captain and Maitre'd came and chatted with us, joking like we were old friends and not some kids 2 years younger than them. The wife horrified me by telling them I cook. Yes, I tell them I do, but not like this... no one cooks like this.
They took us back to the kitchen and introduced us to the Chef. It was like an operating room. Immaculate. Not a trace of grease anywhere, not a scrap of food or a piece of stray equipment. Pristine tile and copper pots sparkled like they were brand new. Cooks were sharing a bottle of wine, calmly planning the next days menus in coats so crisp and clean you can't believe they just cooked in them all night. Truly, this the high temple cuisine. It almost feels sacred. And it's evident the employees feel the same way.
French Laundry is as flawless as a restaurant can be. It's a place that feels almost magical, like you've stepped into some different world where the only thing that matters is the moment. As trite as it may sound, this meal changed my life. I walked away from French Laundry realizing that anyone can do the things that Thomas Keller has done here, most of us just don't care enough. We accept that we'll never achieve perfection, so we don't bother trying to be perfect and that's shame.
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Danko kinda stanko, Minna was pretty mint, and Campton Place (under old foamy chef) was pretty great but French Laundry was really as good as it gets. It tops my list.
Yelp needs to consider adding a special $$$$$ rating feature pretty much just for French Laundry.
I recommend one take a day or two off work, get in your comfy chair and start dialing for a reservation until it happens for you, then save all your money for 2 months and then head North to Yountville to feel special for a few hours eating what may be the best of the best.
I heard Fat Duck in the UK is very good too and some crazy place in Spain - but the drive over there is a bitch. Thankfully we only need to head over the Golden Gate to be cooked for by our betters.
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What can I say? It is like great theater. The foie gras was out of this world as was the beef which was a cross between angus and kobe was melt in your mouth perfection. I was not ill or over stuffed as I had been at Campton Place and I had no regrets about eating every single bite on my plate.
I recommend that when you go, bring a wonderful bottle of your own red wine ($50 corkage, cheaper than ANY bottle of wine on the list) and buy a bottle of white. This way you can have a wonderful bottle of wine at a much more civilized price. FYI - They DO NOT do wine parings by the glass as the menu changes daily.
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Time for a Michelin downgrade....
If I have a religion it is the celebration of excellent food and wine with friends... last night I celebrated half of all that at the French Laundry. The companionship was phenomenal, the wine was pretty good and the food was great. But the meal was not what I expected at all! Honestly, my expectations were VERY high because of all I've heard about the restaurant. Their standards should be even higher considering the astronomical bill and the Michelin 3-star hoopla.
Comparing our experience last night at the French Laundry to recent dinners at Cyrus in Healdsburg or Gary Danko, Michael Minna and Coi in SF I'm very disappointed.
Even still there were a few outstanding elements of the meal.
1) We were greeted at the table by an excellent bottle of RM champagne compliments of the French Laundry
2) Squid has never tasted so fine as their preparation - crispy and delicious on the outside, tender yet firm on the inside and reminded me of the sea.
3) My dinner-mates beef was so succulent I dreamed of it
4) The lamb with morels was savory and satisfying though it was just a few bites.
Frankly, almost every other course of the meal was utterly forgettable. This is not a case of sour-grapes for the expense ($240/each without wine) - I've happily spent more elsewhere. Sadly,this is an instance rubber not meeting the hype & reviews road.
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Having eaten at French Laundry and Gary Danko in the same day (talk about indulgence, it was an anniversary weekend) I feel that I am able to acurately compare the two and can't understand the hype for French Laundry.
First off the lunch cost over $300. Don't get me wrong my SO and I knew the bill would run up quickly. But the food was no better (taste, presentation, etc) than at Gary Danko. I think the food at Gary Danko was better tasting, better presented and much more appealing when looking at the menu.
Plus the service at French Laundry was as snobbish as they come. I'm sorry but that last I heard Keller was the owner not some model wannabe gatekeeping the front door. I had a great server at Gary Danko-friendly, knowledgeable, all all around great service without the pretentiousness.
I would have given them one star, but they get the additional star simply because the Napa Valley is a beautiful area.
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French Laundry is terrific, but for $240 pre-fixe you expect everything to blow you away and it doesn't all do that. But most of it does.
One thing. Reservations. Don't call at 10am or whenever they open for the 60 day advance reservation. Call in the afternoon when you can get through, and get on a waitlist for a few dates. We got a call back 20 minutes after calling for a dinner at 8pm two days later, on a holiday weekend. Was perfect, easy, and no need to plan far ahead.
We all (four) chose the meat pre-fixe and it was good, but devoid of the great fresh produce of California from the great suppliers we have near us. So it seemed like a loss. I would recommend they just combine the meat with veggies, and then do a veggie pre-fixe that uses other things we in the meat section wouldn't have. For example, the cauliflower in one dish was litter four little pieces the size of my pinky, and was the best part. That was the most veggie we had all night. Even in the salad.
The 9 courses plus the *extra* 5 desserts at the end were mostly great. The Gougere at the beginning (amuse buche) was okay. But the little "penis" of sesame cracker rolled into ice-cream cone with creme fraiche with raw tuna was divine. The caviar with oyster was terrific. A white truffle and heart of palm salad literally had no flavor at all. The bread was amazing (French bread, multigrain, chiabatta), as was the butter, and the trio of salts (the French one was best, followed by Montana, with Hawaiian totally uninteresting.. a surprise because I buy Hawaiian salt that is really good so I know it can be good).
The scallop with cauliflower was amazing (mostly the cauliflower was amazing), the pork country pate was amazing as were the little fruit gellaes. The beef was incredible, but what do you do to a cut of beef, besides get the best and barely cook it? It was great.. but not great cooking. The cheese course was flavorless and uninteresting. The desserts (mine was an italian cake with rose flavor and fresh fruit, the other which was great was chocolate cake) were amazing. The after dessert of pot-de-creme for the boys and creme caramel for girls was amazing too, delicate and lovely. Then the four courses of various chocolates, truffles, nougats, cookies, jellies, and then more chocolates all which appeared to be made in house were too much and we took them home, having them over the following three days. They too were incredibly good. The little flavored chocolates were outstanding. Try everyone or take one of each home.
We had 1996 Ployez-Jacquemart - Brut Vintage Liesse d'Harbonville Champagne, a bottle of rose, and then a Ridge Cab that was all terrific. But they were 4x the retail price.
The bill was $2k for four people. Be prepared to spend a lot. But just enjoy. It's an experience. Though now I don't feel any need to go back.
I think Chez Panisse downstairs at $85 pre fix is a freaking bargain, and actually better, less fussy, and more doable on a regular basis.
And if you accidentally do a full tip, as we did at French Laundry, Chez Panisse tells you and refunds the tip right away without asking. And then let you give extra as a bonus to the waiter (both restaurants include something like 20% upfront.. so just tip more if you want to). Which brings to mind the waiter situation. They have so many waiters, it gets crowded in their otherwise small rooms. They have a different person to "introduce" each course. Ridiculous. They could cut the staff by a third, and we would have been happier and less hot, felt less self conscious when they were all on top of us.
4 out of 5 stars for great but not outstanding experience:
* mostly great food
* waiter neglecting to tell us the $400 or 20% tip appeared as if we didn't realize tip was already included (it is) so just include a few percent extra
* crowded room that needed a bit more space.. when a sea of waiters appears, it gets hot and claustrophobic
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$1400 for four
41/2 hours of a dream come true
WORTH IT! WORTH IT! WORTH IT!
I don't mind paying for a dream once in awhile.....
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They get 2 stars when it comes to value. The food was a gastronome's dream. Everything is excellent. You get about nine tastings. Along with the nine tastings, you should order about 3 bottles of wine, just to make sure your bill is in the four digits range. It's all good. It better be good when we were paying about $230 per person. Dinner was about 3.5 hours long. Each diner has one person carrying out their plate of food, which is miniscule compared to the plate. And the plate is spun around 360 degrees so you can appreciate how tiny and intricate it is. After two bites, the plate goes, and so does all the silverware because by the time the next plate comes, the leftover food on the silverware will have molded. Great place, if you don't mind trying to get a RSVP or the incredible price.
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OK, this may get me deported and my citizenship stripped away, but I am not a huge fan of French Laundry. My expectations were quite high due to price points and wait time for a reservation (my friend got the rezzies months in advance).
I found the food to be pretty and flavorful but, sadly, uninspired. I have had every dish that French Laundry presented at other restaurants prevously, and they weren't over-the-top superior either. From a restaurant of this calibre, I would appreciate and hope for avant-garde creativity, such as that I have experienced at places like Masa's or the Herb Farm in Woodinville WA.
As for the service, it was a bit too structured and lifeless for me. We got some diapproving looks when we laughed, and the servers were so stiff they seemed like they would shatter. Though I want and expect attentive, fastidious service, I prefer personality and warmth over formality.
Ultimately, in my opinion, this is a place to bring people who are impressed by beautiful, expensive things; basically, it's arm-candy for self-proclaimed gastronomes.
[However, for the sake of balance and disclosure, my dear friend and fellow Yelper, Derek Y., who made the reservation (thanks D!), loves this place and has rated it five stars.]
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Where do I begin, this is 1 of my 5 top Michelin spots in the US. Being a Michelin slut, I started out with Thomas Keller here almost 8 years ago, then Alain Ducasse (closed now, but he just opened another one last month, my next destination!), then Jean Georges, then Le Bernadine (I need to Yelp on this one), then Thomas Keller second 3 Michelin stars Per Se NY, then my last 3 Michelin stars was Joel Robuchon earlier this month in Vegas ;-)
So I've been blessed to dine here a few times at west coast & east coast, I love them both. He's not only genius of what he does, but his passion, love, creativity & thrive make both of this restaurants on top of the world!!!
So for those that don't know me, telling you that I'm a fan of Chef Keller is way understated ;-)
So let's the journey begins:
- 3 different kind of salts just like Per Se!
- Amuse bouche
1. Either cauliflower 'panna cotta' with oyster glazed and Russian Sevruga Caviar;
2. Heirloom beets with naval California & French Laundry garden romaine lettuce (my choice) or Foie Gras 'confit' of field rhubard! Can't get any more organic than this dish!!!
3. Grilled 'pave' of Spanish bluefin tuna with sweet pepper 'tapenade', braised globe artichokes, pearl onion and arugula pudding;
4. Main lobster pancake with sweet pea shoot salad and carrot ginger sauce - delicious dish ;-)
5. Four story hills farm 'cuisse de poularde pressee' with a 'ragout' of delta green asparagus, Serrano ham and jidori hen egg emulsion - a cook to perfection dish!!!
6. Snake river farms 'calotte de beef grilled' 48 hours braised dry aged brisket, glazed parsnip, caramelized Brussels sprouts and sauce dijonaise - this brisket is so tender, juicy & flavorful!
7. Forest mushroom salad with country bread 'melba' and Pedro Ximinez reduction (Sherry rare wine) - a very interesting dish.
8. White verjus granite ice with nicole olive 'nougatine';
9. 'Feuillentine au caramel' butterscotch 'boite', caramel 'mousse' and milk chocolate-praline;
10 & tons of chocolates & a dessert gifts from the chef!
9 course tasting just like Per Se & a phenomenon wine list from old world to new world!
All I can say is out of the five 3 Michelin stars in the US, this place still has the softest spot in my heart, because it's from California & it's closer to home ;-)
Note: Any guy that can take you to a 3 Michelin stars, he got taste in food & in women & he's definitely worth it in my book.... hahahha ;-)
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i'm tempted to take out one star off all my previous food reviews after having had Thomas Keller's food at French Laundry
I guess what I want to say is that the French Laundry exemplifies what a restaurant should be - one with exceptional service and the highest quality of produce and caliber of preparation. French Laundry is the benchmark where all restaurants should start off from.
I think we've been making too many excuses for mediocre service and outstanding food; excellent service with crappy food; or horrible service and gross food - you neither give up food nor service at French Laundry
I truly respect Thomas Keller for keeping true to the spirit of gastronomy. If only other chefs and restaurateurs could do so as well. (I'm not saying that no other chefs can do what Tom does - I've had other great culinary experiences from other places too). If only everybody, no matter their background or wallet size, can experience what good food and service is.
I am not suggesting French Laundry for everyone because frankly not everyone can afford this couple of hundred dollar meal. However, I think that everybody should aspire (and demand!) to taste food and experience service as good as this, no more excuses ... Hopefully, one day - ALL restaurants could be as dedicated as a restaurant like French Laundry (or, perhaps, Per Se)
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We can all forgive the occasional mediocre dish, even at an establishment of the caliber of the French Laundry, but I do expect the staff to be polite, and they are not. The maitre'd especially made us feel subhuman. It appears Keller has decided to rest on his laurels; perhaps he figures people will continue flocking to the French Laundry because he is who he is and because people perceive it as the pinnacle of elegant dining. The experience was utterly ruined by the rude staff; I will not return and do not recommend.
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Finally I made the culinary pilgrimage to Napa to eat at French Laundry....
It's not that the food is innovative or thought provoking. The French Laundry is so great because they use the absolute best ingredients you can buy, and cook them in the best way possible to showcase their taste, and serve it to you in the best possible atmosphere. Thomas Keller's whole mantra as a chef is to achieve perfection through repetition, and after all of these years of discipline, that is what French Laundry is....Perfect. What more is there to say about this place that hasn't been said? It's a must for anyone who enjoys food and I feel extremely blessed and lucky that I can afford myself of such things.
Highlights: Seeing Thomas Keller at work in the kitchen, walking around the garden in the beautiful California weather, the company, and obviously the food.
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I feel ashamed and disgusted in my disclosure that is forthcoming.
I have eaten at the French Laundry 5 times. I am not proud of this fact and I am certainly, slightly embarrassed. by it-- should one man be allowed to eat here more than once while others dial and dial hoping against a busy signal while trying to get reservations?
It goes without saying that the food is exquisite and there is no equal here in the states (for the FL, each of those little stars above should be worth 10 stars). But, what I truly love about the FL is the consistency in the food and the extraordinary staff.
My first time (xmas eve dinner): a couple near our table was ordering and the man in the couple immediately became agitated and started causing a fuss. He basically said that he hated the FL and was only coming here for his wife. The staff tried to appease him and he asked too much of them. He eventually just decided not to order and sat there with his arms crossed and pouted as his wife ate. (3 hours.) For each course, the staff would bring out the wife's food and would set the husband's setting with the same plate without the food. They did not speak the whole time. He paid and they left (I bet he was a bit blue-balled that night) Sir, if you are reading this, you are a bitch.
Second time: We were a group of pretentious and drunk New Yorkers. The staff managed us beautifully and never allowed us to stray too far. We almost took it a bit too far, but we were encouraged to hold it together and we did.
Third Time: Anniversary with my old lady. We were put near a group of loud and obnoxious tourists. I politely said to the waiter that it was our anniversary and we were moved upstairs. Beautiful day.
Fourth Time: Old lady and I took her dad out. Weeping lady at table next to us (too much Chardonnay I presume). Staff managed it well and calmed her down. I even think that she fell out of the chair and puked in the bathroom (my wife told me this.) But, they somehow reeled her in.
Fifth and final time: Bachelor party with obnoxious lawyers, bankers and one crappy wanna-be envious chef. The crappy chef challenged and criticized everything that came out to the point where he made our waitress cry. (This chef is a hack, and I will review his restaurant shortly) How did she win? She gave the crappy chef her corkscrew and said, "thank you for coming". I apologized to her and I tried to tip her more, but she refused and said, "thank you for coming". I am sure that I am blackballed for that night, and worst part was that due to those stoopid bankers and lawyers I spent almost $800 dollars. Ouch.
I love this place. It makes me happy when I walk in and hear the lack of music and smell the beautiful food. I love the staff.
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French Laundry is really a place where you go when you are so filthy rich that you don't know how else you can spend your money. It is definitely luxury you don't need. But, ahhh.... the food is good.
When you eat the food, you not only look at how tasty it is, you have to appreciate how wonderfully it's made. For example, one of 8 or 9 courses was fish (forgive me for not remembering the name of the fish). It was so milky yet it was cooked in such profession that it didn't taste smooshy. It was firm but yet tender. Same as the pork belly dish. It was crispy but not greasy, and it was tender at the same time.
Also, every meat dish has its own sauce and veggie that's specially designed to match, so when this meat might not taste much, it might be heaven when you eat it with its sauce.
The service was great. At a place like this, you would think the service would be uptight and atmosphere was too foo-foo. But it wasn't like that. People are lay back, and they still give you a great service.
I agree with most people on the price. It's crazy to pay $200/ person for lunch or dinner, but I don't regret a bit that I tried French Laundry.
Oh, one thing though, making reservations is pain in the ass. You have to call 3 months ahead of time, and your call probably won't through for a week. Really annoying.
Dinner on 2/10/08. Can't really give French Laundry anything but five stars. Exceptional, attentive, service. Extraordinary, creative and highly refined food. Wonderful, once in a lifetime experience overall. What's interesting is that with a 10 course meal you can't but help sense highs and lows, even if the lows are as high as the highs in any other restaurant. Wish we had gone for a stroll in the lovely garden in the middle of the meal, to let the palette recharge.
We've eaten there twice, even reserved the private dining room. After our first meal there in February 2005, we both thought: we'd be a-okay if that were our last meal. Absolutely fantastic. Reading the French Laundry cookbook before eating there enhanced the experience. We paid $1,000 for two the first time, and $5,000 for ten people the second time. Yes, it's worth it. Try Ad Hoc down the street if these prices are too steep.
Soooo....this isn't actually a REAL review...yet. See, I have a reservation for July 13th. I live in Texas and happen to be going to SF for my birthday and got REEEEEELY lucky to get a reservation here. I am incredibly excited and started crying when I found out we got in. I'm kind of a sap, I know. I'm going with two of my best friends and a guy who should have hung the moon. So...this really should be a "To be continued..." review. I'll be sure to let you know what I thought. Oh, and for those of you who can't get a reservation, find someone who has Am. Express concierge service. They ROCK! Maybe also leave your dates and times open. If you give them a specific date and time (after they laugh at you and call you a suckah) that is the only day/time they'll try for.
**************************UPDATE****************** **********************
So I'm back. I went to French Laundry. In short, I experienced greatness, and what it feels like to be treated like royalty (and really, how someone who is about to spend 5 hours and $500+ should be treated). Everything, EVERYTHING, was spectacular. The service was an A+ and I left having a very big crush on our captain, Kevin. Wowza. It's funny, when you first walk in and are escorted to your table, it kinda feels like church. It's quiet, and everybody's dressed up. After a while, you've been there so long you feel more comfortable and you start to put your elbows on the table and it feels like home. Every course was spectacular. Stuff I wouldn't have normally ordered or liked as a kid (sea urchin and red beets--respectively) were fabulous. I could go on and on about each course. As we were leaving, my friend didn't want to go so bad she started acting like a kid and kicked off her shoes while shouting, "I don't wanna leave!! I wanna stay longer!!"....and then fell asleep as soon as we got in the car--just like a kid. The guy I mentioned above who should've hung the moon unfortunately didn't get to come, but if you go, take someone you care about and share a fabulous, felt-like-I-won-the-lottery experience. The only bad thing?? It eventually ends.....
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The restaurant is absolutely world class, and unfortunately that still wasn't good enough. My friends and I had built it up so much in the preceeding months it could not have possibly lived up to the hype. After all its still just dinner. While three of the courses made us say WOW (oyster & caviar, Foie gras torchon, and chocolate with popcorn sorbet) the rest were just good to excellent with only one miss- sea urchin tongues (their words not mine) great product, poorly executed. The service was efficient and engaging and it lacked the pretention you would expect from such a restaurant.
Yesterday I sat on a bench in beautiful Yountville and I could see Thomas Keller picking fresh herbs and vegetables from the garden for the upcoming dinner service.
It was a sight to behold.
Really. It was a perfect moment.
Every time I go to the French Laundry ... I find something new to behold. I am always blown away at the choices.
It never gets old.
Every experience at the French Laundry is a treat. If you can get in! Thomas Keller includes the "WOW" factor in the dishes he and his team prepare. Really. Literally. Even the water, butter and salt they serve is the best in the world. There is no better selection shared with us common folk anywhere else.
And every dish is only a few bites so that WOW factor can exist and blossom.
And it does. Wow Wow Wow!
Enjoy each bite in each moment (that living in the moment "Secret" stuff comes in handy here ... after you leave the front door at FL, you will not see this level of decadence again) and you can't help to have a smile on your face.
Enjoy each sip that goes with each bite ... and you will have a giggle to go with that smile. Guaranteed.
Yesterday, I was fortunate to enjoy a perfectly orchestrated meal at the French Laundry with my husband and two other couples. It was an event! My friend Shawn was celebrating his birthday and he flew here on his way from work in Baltimore and his vacation in Mexico.
We had a beautiful bottle of Veuve Clicquot champagne (and it was not the orange label) while relaxing in the garden where we were served our first two canapes. The weather was warm and sunny and the flowers were in spring mode and at full bloom. It seems it could not get better than this.
But it does. We are escorted into the dining room and seated at the large round table in the center of the dining room downstairs. As far as I am concerned, this is the best table in the house.
And as we are seated, my guests and I are extremely excited about every bite we are about to take of the well-executed morsels on the well-designed white china. Each bite pops with flavors of pure delight.
We feel like royalty as we get served one course of dreamy delights after another. It almost does not matter what we ate ... since everything created in the kitchen is made with expertise, the freshest ingredients and the most wonderful of ideas. Their execution is unsurpassed. The wow factor is there again and again.
Really.
The only thing missing in my visit yesterday was the brilliant and wonderful Larry who is usually the gatekeeper extraordinaire. He is one of the many reasons the French Laundry cannot be duplicated. Larry is the man who makes the whole thing look effortless.
But it is not effortless. There is so much thought behind the details ... and the details are incredible. The French set the standard high ... and the French Laundry makes it possible for us to have that superb experience in Napa.
The French Laundry is the epitome of perfection. We are so lucky!
Merci
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To my sis and future brother-in-law, I thank you from the bottom of my heart and stomach for making reservations here this year and inviting us to dinner. It was literally beyond any of my expectations. I can't believe it's taken me two months to finally write about this experience. Which it absolutely was - an experience. The food was incredible. I had my dislikes, but the foie gras was excellent (good recommendation Jack on asking for it seared). Glad this was your third time because it seemed like we got the royal treatment. All of those little extras that came with the meal were a plus. The service was so excellent that I would have given 30%. The staff were like ghosts - here one minute with your next course and gone again, but always within earshot of any questions you may have. We had several about such off the wall things as what did the inscription on one of the plates mean (they didn't know it then, but we got the answer in less than five minutes). I loved how every dish was described to us in such detail. Oh yes, their interpretation of "Coffee and Doughnuts" was sinfully divine. I loved that contraption for the tea that prevents the tea leaves from going into your cup. I can't believe you even got us a quick visit to their kitchen to see the sous chefs at work. It was great to meet the chef himself. Love that tidbit about how the TV monitor on the wall is a direct link to their counterpart restaurant in New York. We have the clothespin and napkins here and I have a copy of the menu on my desk at work. I will never forget this experience and look forward to someday going there again.
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We ate at this restaurant two consecutive nights.
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:: Act I, Scene i ::
Ext. A rustic French restaurant in Napa Valley.
Enter two well-dressed men and two impeccably coiffed women. The night was halfway done but the evening was just beginning. It took a week of furious dialing to get a reservation, but it was done, and this was the day of days. Everyone was eager to begin the "dining experience."
Receptionist: Welcome to the French Laundry, your table will be ready momentarily.
All four guests, wide-eyed: Hot dog!
(Okay, so it wasn't exactly like that, but you get the idea)
:: Act II, scene i
Appetizers known as amuse bouches arrive.
Friend #2: What is this? It's cute, though.
Friend #1: I don't know. Looks like an ice cream cone.
Me: It's a sashimi ice cream cone- eat it!
So commenced the gorging of fantastic food. Lots of food. Serious. Lots of food. And bread. And invisibly perfect service throughout.
:: Act II, scene ii
(Out of nowhere, four sets of tiny teacups appear)
Me: Look at that!
(The servers, clad in black, artfully lay down the cutest teacup and saucer combo ever)
Server: This is "Coffee and Doughnuts", which was specially made for you from the kitchen. Enjoy.
Friend #1: This is awesome.
Friend #2: It smells wonderful.
Me: (Scarfing down the heavenly sugar-and-cinnamon donut) Mmmm... I'd been dreaming about this for six months...
:: Act III, scene i
Several hours and an orgy of delicious food and outstanding service later, it was clear that dinner was at an end. We were the last two pairs of guests.
Me: Well, that was superb. Wow.
Friend #1: That was a revelation.
Friend #3: Everything was great (She ordered the vegetarian menu).
Server: Here is the check, if there is anything else you would like, please let us know. Thank you. (To me) Sir, the maitre'd has taken care of your meal.
Me: What? Are you serious?
Server: Yes.
Me: It was $340 with the $100 steak supplement. Wow.
Friend #1: That's badass.
Friend #2: Damn.
After thanking the maitre'd (the razor sharp pro Larry Nadeau) profusely for his generosity, I asked our main server (named Zion, who is possibly the most professional waiter on the face of the planet- if you get him, consider yourself lucky and in good hands) if we could check out the kitchen.
Server: Let me check. (Moments later) Of course, right this way. (Upon arrival at kitchen) By all means, please take your time.
It. Was. Unreal.
:: Act III, scene ii
Int. Thomas Keller's Kitchen. A chrome clock sits on high, observing the now-quiet landscape of saucepans and shiny counters. Below it, a sign reads "Sense of Urgency".
Friend #1: This is too cool.
Me: It's so clean!
Friend #2: Let's take a picture!
Photography done, we reluctantly walked out and could barely waddle to the car; but before sitting down for the ride home, I strolled to the middle of the courtyard in front of the restaurant. It was a clear night, and as I looked up to the dark sky lit up with stars, I felt a little closer to heaven.
:: Epilogue ::
My fellow guest summed it up best, when we met up a few weeks afterwards.
Friend #1: The French Laundry? It changed my life.
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What more can I add to what many Yelpers have already said about FL? It's simply heaven on earth. We've been here twice already and both times the dining experience have been more than exceptional.
Ok, enough of the compliments and let's get into some of the nitty gritty.
My husband and I had different reactions to our second time here. He thought this meal surpassed his first time around back in 2000. He could barely remember the dishes that we had the 1st time around. On the other hand, I felt that I was constantly being "wow-ed" when we did our 2000 virgin tour here. Every dish that was presented surprised me and left me in awe. This time around, the element of surprise and awe was still there, but not as much. For example, I remember several dishes from our first visit that set the standard for me in terms of creativity. Many of them were the signature dishes, including the Salmon Tartare (which we had this time), "White Truffle Oil-Infused Custard with Black Truffle Ragout" presented in the famous half egg-shell, MACARONI AND CHEESE ("Butter-Poached Maine Lobster with Cremy Lobster Broth and Maxcarpone-Enriched Orzo"), and COFFEE AND DONUT (Cappuccino Semifreddo with Cinnamon-Sugar Donuts).
This time around, the quality and taste is still there, but I didn't feel the "ommph" in a few of them. For example, the "EPAULE DE LAPIN FARCIE AUX RIS DE VEAU" (rabbit) was savory but the sauce was a tad on the saltier side. "FRAISIER AUX PISTASHES" (strawberry dessert) was light and refreshing, but I've tasted similar, if not tastier desserts in Charlie Palmer's Aureole in Manhattan or even David Kinch's own Manresa in Los Gatos. The steak didn't do it for me either. Perhaps it was the way i