French Laundry, a dozen years ago

French Laundry celebrates twenty years this year. While sifting through some documents, I found a copy of Chef’s Tasting Menu from our Anniversary celebration in 2002.

“Oysters and Pearls”: “Sabayon” of Pearl Tapioca with Malpeque Oysters & Osetra Caviar

“Terrine” of Moulard Duck “Foie Gras” with Perigord Truffles, Truffle Salad and Toasted “Brioche”

Seared Yellowfin Tuna “Niçoise”, Sweet Bell Peppers, Niçoise Oliver “Tapenade” and “Oeuf de Caille Poche'”

Sweet Butter Poached Maine Lobster with Black Shiitake mushrooms, Pan roasted Bone Marrow and Sauce “Bordelaise”

“Un Paquet Des Rillettes De Lapin” with “Petit Pois A La Francaise”

Whole Roasted Scottish Red Leg Partridge with Savoy Cabbage, Caramelized Salsify and Wild Huckleberries

“Soumaintrain” with Wildflower Honey Roasted Granny Smith Apples and Apple “Gastrique”

Ruby Red Grapefruit Sorbet with Grapefruit “marmelade”

“Délice au Chocolat” with Coffee “Anglaise” and Chocolate “Dentelle”

Mignardise (aka Petit Fours)

And a dozen years later, I still remember the taste of rabbit in pea sauce. I also visually recall the spectacular looking truffle salad – bits of truffle embedded in a wispy cloud of micro greens.

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Stretching the pot roast

Pot roast by Chef Alex Reccio

The pot roast sounded so delicious that we got two orders. It came with mashed potatoes which I swapped out for a farro salad.

The mashed potatoes ended up as potato tikki (aka cutlets) the next morning. And there ware at least four servings of tender beef. I converted the left over beef into ragu the next dinner and paired it with pasta. A little sprinkling of parmigiano reggiano and parsley and – the beef was even more delicious the next day.

Tender juicy beef with unctuous sauce. A single serving came with nearly twice the amount beef.

I had some cooked farro left over from an earlier meal which I converted into salad. The roasted vegetables came with the meal.

Munch, munch, munchery munch

Munchery has all entrees under $10 for 10 weeks. Menu changes every week which is nice. I am increasingly seeing mostly chicken dishes which is either a response to customer demand or rising meat prices. Combining gluten free and low-ish carb has always been difficult. Flavors have felt muted which is particularly noticeable in non-western dishes.

Couple of little tarts

Filled with home made apple jam and topped with crunchy almond slivers. Cream cheese crust . Cook says that it made the dough much easier to roll. Did not impact texture or flakiness.

Topped with dry figs cooked in ruby port.