As The French Laundry chef de cuisine Timothy Hollingsworth prepares to hand over the reigns to his executive sous chef David Breeden, we popped in for a blowout.
Here’s what went down (and nicely, I might add):
^R: “OYSTERS AND PEARLS”
“Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar.
^L: “OEUFS EN GELEE” Royal Ossetra Caviar. Brioche “Soldiers.” Lobster “Salpicon” and Scaliion Salad.
^L: SALAD OF FRENCH LAUNDRY GARDEN FENNEL Tokyo Turnips. Sour Michigan Cherries. Sicilian Pistachios and Mache.
^R: “KOULIBIAC” OF COLUMBIA RIVER STURGEON “Pomme Puree,” Nantes Carrots and Tarragon Jus.
^R: SWEET BUTTER-POACHED MAINE LOBSTER “FRICASSEE” Caraway Melba. Heirloom Beets. Melted Cabbage and Horseradish Creme Fraiche.
^L: RUSSET POTATO GNOCCHI with Shaved Black Winter Truffles.
^R: Some old bottle of wine…
^L: SALMON CREEK FARMS PORK BELLY “EN FEUILLE DE BRICK” Gamet Yam.. Brussels Sprouts. Pearson Farm Pecans. Noble Maple Syrup and Black Truffle.
^R: HERB-ROASTED ELYSIAN FIELDS FARM LAMB SADDLE Pearl Barley. Creamed Mushrooms. Petite Onions. Mizuna and Sauce “Soubise.”
^R: “BREBIS DES PYRENEES” Moroccan Olive. Piquillo Pepper Marmalade. Pine Nuts. Eggplant and Olive Oil Jam.
^L: POMEGRANATE “SODA” Jasmine Ice Cream and “Fleur de Sel” Shortbread.
^R: PASSION FRUIT “SWISS ROLL” Valrhona Chocolate Cremeux, Caramel Mousse and Banana Ice Cream.
^R: “Coffee and Doughnuts>”
What’s not to like? A wonderful experience.
On a side note: It’s nice to realize after a meal like this just what talent we have here in Dallas. Bruno Davaillon’s tasting menu at The Rosewood Mansion on Turtle Creek is equally superb. An omakase meal from Teiichi Sakurai at Tei-An is equally sublime. Enjoy!