![]() And for the parting shot, that evening, late on Dec 9 we peered through the windows into the kitchen only to observe the man at the pass shoving a large piece of meat into his mouth. It was and should continue to be, particularly on a $2000 dinner. When we visited 14 years ago, it was an ethereal experience Chef Keller signed our menu with “It’s all about Finesse”. I’d expect that kind of angry shot across the bow from a kitchen elsewhere, but not here. The replacement came out on a screaming hot plate and not that well plated. ![]() We hate to send food back but this was ridiculous. Huh? At the French Laundry? After some attempts to flag down the waiter they replaced the dish. We each had the white alba truffle supplement to the pasta and risotto courses - magnificent! Everything was great and magical until my wife’s Wagyu beef course came out cold - stone cold. Mersault with both fish courses and a nice 2006 CAB with our meat courses. Nice! The matched wine pairing was definitely worth it, Sauternes with the foie gras. We even received an extra egg custard with potato chive crisp after noticing it around the restaurant!. We started with the signature cone, then oysters and pearls. This was our second visit, separated by 14 years. One thing I appreciated very much is the booklet list of purveyors that accompanied the menus we received as we left: We do try many things at home and I am always asking for sources, so I was especially happy to receive this list. The food itself is superb and the setting iconic. Too many little things were askew from top dead perfect, and we had been waiting a long time for top dead perfect. I have to admit that I was in the end a hair disappointed. I found all this to be a significant lapse. ![]() In comparison my tiny little replacement, in addition to me being unable to eat it (because it was sugar filled) was rather a sad little affair. The regular dessert spread, which my husband enjoyed, is an extensive collection of items. ![]() But that is not what I got: I received a tiny sweet concoction made with - I guess - some cheese, and some tiny swirls of jam: all filled with sugar (what does "I can't eat sugary desserts" mean to you?). I expected a piece or two of (any) cheese, with or without a crust of something. I asked for a substitution which they seemed happy to provide: they asked if I would like a second cheese course and I readily agreed as I adore cheese. A disappointment for me was the dessert course: sadly I am unable any longer to enjoy sugary desserts. For me that was a bit surprising but I do realize that these are very pricey ingredients - it's just that various other restaurants price these delights in. The meal is prix fixe - sort of, as there are various significant up charges for things like caviar, fois gras and alba truffles. It is iconic - having operated at a very high level for now decades. The restaurant is relatively small and has no parking (roadside only). ![]() All dishes were delicious and the service was almost but not quite seamless (after waiting patiently we poured our own wine). We enjoyed the fois gras, a pork dish, lobster, a fish, and my husband enjoyed the wagyu beef while I substituted the morel mushroom dish for my final 'meat' course (it was excellent). The first course is Thomas Keller's signature dish, his oysters and pearls which remains savory, silky and phenomenal (though this was our first time at the French Laundry we have enjoyed this dish several times at Chef Keller's NY outpost Per Se). Perhaps I should say, no longer over the top amazing. This meal is excellent, but not over the top amazing. If I could give 4.5 stars rather than a 4 or 5 I would. ![]()
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