So, we went to the French Laundry...

So, we went to the French Laundry on Wednesday night! After trying to get a reservation for almost an entire year, Cang stumbled upon a table for four on OpenTable. Our reservation was at 5:30, right when they open for dinner.

We started out the evening getting drinks at Hurley's. Hurley's has become sort of a tradition for us, we always get drinks there whenever we go to Napa. Their cocktails are fantastic and there's always open seats at the bar.

After a few cocktails, we wandered over to The French Laundry and snapped some photos in the garden. At 5:30, we were led to our seats upstairs. The restaurant is very small, there are only 15 tables, and the meal lasts about 4 hours.

Kara, Cang, Kenny & Katie at the French laundry. (Yes, I know, our names are an alliteration.)

The service was really extraordinary- we had one main server who took our order and explained everything to us, but were waited on by at least like 8 different people. Each course was brought by two servers, who each simultaneously dropped plates in front of Kara and I first, then in front of the men. It was fun to watch them, because they would kind of make eye contact with each other and nod, then place the plates down exactly in unison.

The pace of the meal was very quick at first. Servers were flying around, bring out amuse-bouches, taking drink and dinner orders, refilling waters. It felt a little chaotic for the first 2 courses, then again maybe it was just because I was a little buzzed off the cocktails from Hurleys...

I'm very grateful that Kara & Cang took photos of the meal. I felt too weird to take my big DSLR in there- I need to get myself a point & shoot for times like these! You can check out all of their photos on Flickr:
Cang's: http://www.flickr.com/photos/rangerrad/
Kara's: http://www.flickr.com/photos/electricshock/

On to the meal!

Amuse-bouches:

Tiny Gruyere-filled Puff Pastries. Photo by Cang.

Cornets of Salmon Tartare with Sweet Red Onion Crème Fraîche. Photo by Cang.

The cornets are the standard amuse-bouche at the French Laundry and also at Per Se, Keller's restaurant in NYC.
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First Course:

“OYSTERS AND PEARLS” Photo by Cang.

“Sabayon” of Pearl Tapioca with Island Creek Oysters and California Sturgeon Caviar, served with a spoon made out of mother of pearl.

Jesus Christ, this was SO GOOD. I could eat a whole bowl of it, and I would lick that bowl clean. Ugh.
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Second Course:

“SALADE D’AUBERGINE CONFITE” Photo by Cang.

Sweet Carrots, Medjool Date, Cilantro and Madras Curry Emulsion

OR

MOULARD DUCK “FOIE GRAS AU TORCHON” Photo by Kara.

Rhubarb Relish, Green Almonds, Cutting Celery and Aged Balsamic Vinegar, served with brioche and three different kinds of salt.

I got the eggplant. It was beautiful, sweet and a little citrus-y! I also tried a tiny bit of Kara's foie gras- it was like buttah.
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Third Course:

SAUTÉED FILLET OF GULF COAST COBIA. Photo by Cang.

Sunchokes, Hen-of-the-Woods Mushrooms, Fava Beans and Mustard Seed “Aigre-Doux”

OR

JAPANESE BIGFIN SQUID. Photo by Cang.

Globe Artichoke, Niçoise Olives, Arugula Tomato Compote and Saffron Nage

I got the squid. It was good- not the best squid I've ever had, but I really liked the arugula tomato compote.
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Fourth Course:

“BEETS AND LEEKS” Photo by Cang.

Maine Lobster Tail “Pochée au Beurre Doux” with King Richard Leeks, “Pommes Maxim’s” and Red Beet Essence

This was incredible! The lobster was very tender and buttery, the leeks and beets had very intense flavor, and the potato chip provided some nice greasy crunch.
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We requested a break after the fourth course and went outside to lounge in the garden and digest a bit. After our break, the rest of the meal was a much more relaxed pace.
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Fifth Course:

“FRICASSÉE” OF LIBERTY FARMS PEKIN DUCK. Photo by Cang.

Navel Orange, Belgian Endive, Watercress and Toasted Pine Nuts

OR

“ÉPAULE DE LAPIN FARCIE AUX CERVELAS” Photo by Kara.

Pistachios, White Asparagus, Bing Cherries, Mâche and Black Truffle Sauce

I got the rabbit. It was stuffed with pistachios and sausage and came with it's own pretty little utensil.
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Sixth Course:

SNAKE RIVER FARMS “CALOTTE DE BŒUF GRILLÉE” Photo by Kara.

Hobbs’ Applewood-Smoked Bacon, Spring Onions, English Peas and “Sauce Bordelaise”

This was SO SO AMAZING. The beef was a cross between waygu and kobe, and it was cooked in the sous-vide style, so it was the most tender thing ever. MOAR PLS.
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Seventh Course:

“ST. NECTAIRE” Photo by Kara.

Green Grapes, Fennel Bulb, Fennel Seed “Sablé” and Verjus

Cheese course. I didn't eat mine, I'm not a cheese course kinda girl. Actually, I don't think anyone really liked the cheese, but let's not dwell on that!
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Eighth Course:

NECTARINE SORBET. Photo by Kara.

Ginger “Gelée,” Puffed Quinoa and Boysenberry Purée

Nice palate cleanser, the puffed quinoa was fun. (p.s.: How awesome is that bowl?! WANT!)
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Ninth Course:

“GÂTEAU AU CHOCOLAT AVEC BAVAROIS PRALINÉ” Photo by Cang.

Caramelized Gros Michel Bananas and Hazelnut Sorbet

OR

LEMON VERBENA “VACHERIN” Photo by Kara.

Tellicherry Pepper Panna Cotta, Garden Lemon Verbena Sherbet and Chilled Silverado Trail Strawberry Consommé

I got the chocolate. It was FANTASTIC. The bananas were caramelized and cut into these perfect little rings. The lemon verbena was lovely and was served with a chilled strawberry consumme, which they poured for you.
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Mignardises:

MIGNARDISES. Photo by Kara.

Chocolates and chocolates and more chocolates. Seriously there were three rounds. I ate like two bites of a white chocolate and mint curry chocolate. I was so stuffed at this point I wanted to cry a little bit.
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"LE BILL" Photo by Cang.

The bill came out to 300-400 each, depending on drinks. On our way out, were were given folders with copies of the menu and a package of shortbread cookies to take home. We were very pleased to receive a quick tour of the kitchen. It was pretty spacious (considering how small the restaurant is) and shiny and the chefs were all working in complete silence!

Chef de cuisine, Corey Lee. Photo by Cang.

That's it! It's over! Sob! Honestly, it was was incredible. Hands down, without a doubt, best meal of my life! The highlights for me were the "oysters & pearls", the lobster, the beef and the chocolate dessert.