Innovative restaurant menu

[Monello]

If money were no object, would you be interested in eating at this restaurant? This is the restaurant, The French Laundry, run by Michael Keller out in Yountville, California. It's a stone farmhouse converted into a restaurant. The restaurant annually ranks as 1 of the top restaurants in the US.

Here's the menu.

c h e f ’ s t a s t i n g me n u
| 2 3 De c e m b e r 2 0 1 4

PRIX FIXE 295.00



| SERVICE INCLUDED

“OYSTERS AND PEARLS”

“Sabayon” of Pearl Tapioca with Island Creek Oysters

and White Sturgeon Caviar

ROYAL OSSETRA CAVIAR

Applewood Smoked Sturgeon, Jidori Hen Egg Mousse, Persian Cucumbers,

Garden Dill and Horseradish Crème Fraîche

( 75.00 supplement )

SALAD OF WINTER CHICORIES

Sierra Beauty Apples, French Pumpkin, Chestnut Purée,

Toasted Pumpkin Seeds and Aged Balsamic Vinegar

“CARNAROLI R ISOTTO BIOLOGICO”

“Parmigiano Reggiano” Mousse, Browned Butter

and Shaved White Truffles from Alba

( 175.00 supplement )

SAUTÉED F ILLET OF PACIFIC YELLOWTAIL

Glazed Petite Turnips, Asian Pear Purée, Garden Yuzu

and Matsutake Mushroom “Boullion”

STONINGTON MAINE SEA SCALLOP “POÊLÉE”

Brussels Sprouts “Émincée,” Sweet Carrots, Burgundy Mustard

and French Green Lentils

WOLFE RANCH WHITE QUAIL

Sour Cherry Pudding, Celery Root, Sicilian Pistachios

and “Sauce Périgourdine”

HERB ROASTED ELYSIAN FIELDS FARM LAMB

“Artichauts Farci,” Castelvetrano Olives, Kettle Garlic Pudding,

Wild Arugula and “Sauce Pimentón”

ANDANTE DAIRY “ACAPELLA”

Orange Muscat “Gelée,” Roasted Ruby Beets, California Red Walnuts

and Brown Butter Toasted Brioche

ASSORTMENT OF DESSERTS

Fruit, Ice Cream, Chocolate and Candies

 

[GURPS]

for that kinda scratch the waitresses better be ***

an NO

 

[RoseRed]

Yes. But not for that menu.

 

[Larry Gude]

No. I'd feel like a banjo in an orchestra. That sort of thing if for folks who have at least some sort of clue what is going on so they truly appreciate it.

 

[Larry Gude]

Fascinating though amazing menu

 

[MADPEBS1]

We went to Volt up in Frederick one weekend, same deal, was fantastic. We love to eat great food and were satisfied. Deposable cash and ready for an experience. Only thing we didn't like was tables being So Close !!! Oh YA, THEY WERE ALL FULL!!!!!

 

[vraiblonde]

We went to Volt up in Frederick one weekend, same deal, was fantastic. We love to eat great food and were satisfied. Deposable cash and ready for an experience. Only thing we didn't like was tables being So Close !!! Oh YA, THEY WERE ALL FULL!!!!!

Volt! I was telling Monello about that place but couldn't remember the name.

This is where we had dinner for my daughter's birthday in October:
http://uchiaustin.com/uchiko

We ordered a la carte and it ended up being right around $150/person, including drinks and tip, so I didn't think that was horrible for what it was. Not something I'd do every day, of course. (This is where I nabbed the idea for brussel sprouts with carmelized fish sauce that I had the other night.) Another one I remember fondly is Isabella's in Fredneck.

I love tastings but don't love the price tag associated with that type of menu. I also don't love it when the waitperson is a snotty little punk, which is typical in that sort of place. I'm like, dude, you're a freaking waiter and I'm spending $100 on snacks. Get a grip on reality and fetch me another drink.

 

[vraiblonde]

Yes. But not for that menu.

Oh, and ^this^. I don't even know what most of that stuff is, and the other stuff sounds like they cleaned out the fridge and started throwing random things together.

 

[Lilypad]

Fruit, Ice Cream, Chocolate and Candies???

 

[vraiblonde]

Fruit, Ice Cream, Chocolate and Candies???

That's the only course that sounded good to me.

 

[Monello]

That's the only course that sounded good to me.

I know some of that sounded interesting to you. I have to say you are quite adventurous culinary wise. I'm reading The Soul of a Chef: The Pursuit of Perfection by Michael Ruhlman. Even though this is an actual book you can hold in your hands, hopefully you can find the kindle version you so appreciate. This is what got me into the whole French Kitchen obsession. It's not a cook book with recipes but it's a book that delves into the attitude and mind set of 3 different chefs. Keller has the sort of intelligence where he's always thinking what would happen if the did this food this way or what would it taste like if we paired these 3 items. You have that same thing going on at times. Thus the purchase of infused oils & vinegars. It begs the whole idea of wondering what things would taste like by adding a splash of this or that.

Ruhlman also has another book that made me think of you. It's called Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.

For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it’s how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg.

Oh and you still owe me an artichoke flan.

 

[PJumper]

If money were no object, would you be interested in eating at this restaurant? This is the restaurant, The French Laundry, run by Michael Keller out in Yountville, California. It's a stone farmhouse converted into a restaurant. The restaurant annually ranks as 1 of the top restaurants in the US.

Here's the menu.

No, thanks! We ate here last Tuesday http://www.reidogado.net/ and although the food names are not as fancy, it is absolutely satisfying. Heck, the salad bar alone is worth the $45 per person price tag.

 

[Monello]

No, thanks! We ate here last Tuesday http://www.reidogado.net/ and although the food names are not as fancy, it is absolutely satisfying. Heck, the salad bar alone is worth the $45 per person price tag.

That salad bar does look great.