The Luxury Travel Magazine
The Luxury Travel Magazine
Napa Valley is the heart and soul of wine connoisseurs and lovers from across the United States. Those who travel to what is lovingly referred to as wine country, find themselves immersed in a world filled with wine, fine food, and culture. Amongst the endless views of vineyards in wine country is the renowned restaurant known as The French Laundry. In fact, The French Laundry is a coveted spot to experience culinary excellence directly from the creative mind of Thomas Keller. As such, the desire to taste one of Keller’s dishes has earned The French Laundry three Michelin stars as well as guests from across the globe.
Located in Yountville, California, The French Laundry balances modernity and historical elegance to create a French fine dining experience. Reservations are available for multiple dining options. These include the main dining room, the Board room, the Courtyard dining room, the Private dining room, or the Bay Laurel Tree Table. Each dining option allows guests to revel in French cuisine, backdropped by the minimalism of the restaurant’s design.
Chef and owner Thomas Keller began his culinary journey working at a Palm Beach restaurant managed by his mother. In 1983, Keller gained firsthand expertise working within several Michelin star restaurants after moving to France. Three years later, Keller opened his first restaurant known as Rakel in New York. Then, in 1994 he purchased the French Laundry, transforming the restaurant into a landmark for all Napa Valley visitors. Currently, Keller is the first American chef to earn three Michelin stars and the Chevalier of the French Legion of Honor. Furthermore, his expertise within the culinary sphere has brought numerous opportunities to Keller. For example, Keller served as a consultant for the award-winning films Ratatouille and Spanglish.
Although the French Laundry dates back to the 1900s, renovations have transformed the rustic building into an architectural delight. As you walk through the courtyard, the angular dark planks of the building compliment the sleek large windows. Each window reflects the surrounding landscape of trees and skyline. This almost tucks the restaurants into the landscape itself, a beautiful adaptation of modern architecture. A horizontal opening between the windows allows a glimpse into the bustling kitchen, creating excitement for the fine dining to come. Furthermore, there’s a stark contrast between the dark and sleek exterior to the warm light of the kitchen. This contrast creates an inviting ambiance for guests. This attention to design provides an aesthetic visual component to accompany the gastronomic experience that awaits patrons.
Adaptation and innovation are key at The French Laundry, found in both its visual design and in the menu which changes daily. Guests can choose between the Chef’s Tasting menu or the Tasting of Vegetables menu name which as the name suggests, provides options for vegetarians. The current Chef’s tasting menu focuses on the flavor profile of the ingredients to create a marriage of flavors for the tasting experience. The “Bread and Butter” is a staple on the menu, encompassing a beef fat brioche with smoked trout “butter” and cured Wagyu lardo. The fattiness of the marbled Wagyu lardo pairs well with the soft brioche roll for a savory tasting experience. Another dish encompassing an exquisite charcoal-grilled Japanese wagyu served with Mount Shasta Porcini Mushroom Tapenade provides a balance of earthy and savory flavors.
The buttery and umami flavor of the wagyu prepared with charcoal brings those rich flavors to the forefront of one’s palette. Moreover, the dish is served with a morel mushroom “farci,” potato “blini,” garden turnips, and a bordelaise vinaigrette. The complexity and experimentation of the morel mushroom “farci” and potato “blini” is a nod to various cultural dishes. Within one plate you can experience the Wagyu of Japan, the morel mushroom “farci” of France, and the potato “blini” from East Slavic regions. This type of creative ingenuity is what one can expect from the Chef’s tasting menu at the French Laundry.
For those with sweet teeth, the tasting menu offers for dessert a K & J Orchards Brooks cherry sorbet paired with a frozen almond nougat and cherry compote. The lightness of the cherry sorbet balances with the nutty flavor of the frozen almond nougat as well as introduces a new texture. The cherry compote completes the dish by focusing distinctly on the slightly sweet cherry aroma. Another dessert currently featured is the Glazed Silverado Trail strawberries served with a cherry blossom gelée and vanilla shortbread.
The varying textures of the dish from the soft bite of the glazed strawberries, the firm texture of the cherry blossom gelée, and the crisp of the vanilla shortbread provide a delightful tasting experience. Moreover, the use of balance and seasonal flavors is a theme within the French Laundry’s menu which explains its significance within the culinary world.
The culinary experience continues with the restaurant’s Wine and Spirits Program which provides guests with top-of-the-line selections. With respect to the tasting menu changing daily, the wine offerings are adapted to fit the needs of each dish pairing. This ensures guests with a complete tasting experience that focuses on the notes of both the wine and the ingredients within their dish. The Spirit’s program follows the same notion of high standards by providing scotch and rare spirits for guests to indulge in at the close of their meal. In addition to the libations offered, guests can browse the cigar collection for an after-dinner treat.
One of the key components to making a dish rise above others is the quality of the ingredients themselves. To ensure seasonal freshness, Chef Keller has curated lasting relationships with local farmers and suppliers. Andante Dairy and Soyoung Scanlan provide various cheeses, yogurts, and butter specifically crafted for the French Laundry. As for the olive oil utilized, Manni Olive Oil and Armando Mannu provide handcrafted organic olive oil bottled in UV ray-blocking glass bottles. Lastly, Animal Farm Creamery and Haighs’ farm provide butter sourced from Jersey cows that are milked twice a day. It’s evident through Keller’s dedication to working with local farmers that each ingredient is sourced with a purpose to utilize within each dish crafted by the French Laundry’s team.
The French Laundry is a 3 Michelin star restaurant with historical roots, allowing guests to have a meal where the past and present come together to create a unique dining experience. Chef Thomas Keller explores the culinary bounds through his daily tasting menus which offer balanced yet intense flavor combinations for guests to enjoy.
His architectural renovations of the restaurant’s building allow the innovation of his kitchen to be reflected within the walls of the restaurant. From the gastronomic experimentation to the attention to seasonal freshness, there is no doubt as to the popularity of the fine dining experience found at The French Laundry.
