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On Wed, Jan 17, 2007 at 07:20:22PM +0000, me said: > Tomorrow I shall be going to The French Laundry. I went. It was fabulous. More details to follow. The other Simon took a photo of the menu http://www.flickr.com/photos/hitherto/362620628/ The chef's tasting menu was Oysters and Pearls Sabayon of Pearl Tapioca and Beau Soleil Oysters w/ Sevruga Caviar -- Salad of Hawaiian Hearts of Peach Palm Haas Avacado, Mizuna and Black Sesame Vinagrette Mulard Duck Foie Gras en Terrine Glazed Sunchoke, Shaved Fuyu, Persimmon, K&J Orchard Chestnut and Brioche -- Veloute d' Oursins aux Truffle Noir Wilted Romaine and White Truffle Royale -- Maine Lobster Tail "Cuite sous Vide" Slow Poached Prune, Celery brnach amd Coffee-Chocolate Emulsion -- Devils Gulch Ranch Rabbit sirloin en Persillade Caramelized Capiliollini Onions, Piquillo Peppe Coulis and "Sauce de Lapin" -- Elysian Fields Farm "Selle d'agnaeu Rotie Entiere" Globe Artichokes, Golden Chanterelle Mushrooms Pommes Maxim and Suace Djionnaise -- Tete De Moine Caramelized Belgian Endive, Royal belnheim Apricot Puree and Garden Mache -- Gros Michel Banana and Cranberry Sorbet Boule de Niege, Muscavado cake and Roasted Banana Coulis -- Calice de Chcolate a la Noisette -- Mignardises and the vegetarian menu was Porridge of Koshijikari Rice Quail Egg Yolk, Perilla Leaves and Mountain Caviar -- Roasted Musque de Provence Soup Melted Savoy Cabbage, Glazed Chsetnuts and Pomegranate seeds -- Fricassee of Purple Top Turnips Cara Cara Orange Confite, Sauteed Swiss Chard and Black Truffle Coulis -- Curry Scented Gratin of Celery Root Celery branch, Toasted Almond Tapenade and Dark Raisin Puree -- Pan Roatsed Hen of the Woods Mushroom Glazed Salsify, Braised Arrowleaf Spinach and Mouselline Bearnaise -- Yukon Gold Potato Agnolotti Pearl Onions, Shaved Baby Artichoikes and Barigoule Emulsion -- Rogue Creamery "Orgeon Blue" Baby Beets, Candied Walnuts, Granny Smith Apple Puree and Frisee Lettuce -- Persian Lime Sorbet with Cornmeal Financier and Chilli Chocolate Pudding -- Salted Caramel Souffle Cinnamon Glace and Butterscotch Sauce -- Mignardises
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