At the same time, a sabayon of tapioca served as the perfect temper to the course, counterbalancing the other elements both in terms of taste and texture.
We had here a duo of trimmed oysters, uncommonly luxurious and buttery in character, with a soft, subtle brine that commingled wonderfully with the unabashed saltiness of the caviar. If any dish deserves to be called The French Laundry's signature, then "Oysters & Pearls" would certainly be it. Gaston Chiquet, Blanc de Blancs d'Aÿ, Champagne, Grand Cru MV They were as tasty as always, with the fish playing superbly against the lush, tangy crème, all while the tuile provided a deft undercurrent of nuttiness and a well-placed bit of crunch.ġ: "OYSTERS AND PEARLS" | "Sabayon" of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar
Next up was The French Laundry's famous cornets, comprised of salmon tartar, red onion crème fraîche, and chive, all rolled in a black sesame tuile. Click for larger versions.Īs always, we began with some gougères of Gruyère: utterly creamy, crisp, cheesy little bites that conveyed a simple, satisfying savoriness that one of my dining companions likened to that of Goldfish crackers! In addition, we added on a wine pairing at $250pp, as well as a supplemental truffle course at a hefty $75 a pop. Though the standard French Laundry menu goes for $270, service included, the price rises to $350 a head if you partake in the private dining room as we did. Following an absolutely stellar dinner at Benu the previous night, we made the trek to Corey Lee's old stomping grounds: The French Laundry, helmed these days by Chef Tim Hollingsworth.
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