The French Laundry Day: The Manifesto, Part III

July 13, 2008 at 5:43 pm (bread, dessert, food, ice cream, restaurants, review)

Part I
Part II

Huei in The French Laundry's garden

Huei in The French Laundry's garden

Okay, now for Huei’s meal.  This is also from the Chef’s Tasting Menu, but she selected many of the alternative options.  To give you a sense of the flow of the meal, I am going to put up photos of the items that I’ve already discussed from my meal, that also were a part of Huei’s meal.

puffs

puffs

salmon cornette, but this is a photo of the beet cornette

salmon cornette, but this is a photo of the beet cornette

Maybe Mark or Huei or Christina can describe how the salmon cornette was?

"OYSTERS AND PEARLS"

"OYSTERS AND PEARLS"

bioche

bioche

fois gras

MOULARD DUCK "FOIE GRAS AU TORCHON" - Jacobsen's Farm Crab Apples, Heirloom Beets, Caraway Seed Streusel and Frisee

salts

3 types of salt for foie gras

The foie gras was also served with brioche – that’s the pile of bread next to the salt in the top photo (sorry for the blurriness).  That was really good bread – a less rich bread would have been lost being eaten with that foie gras.  After she finished her first few slices, they were kind enough to “refresh” her bread.  And then she finished that too.  And she finished the whole meal.  My sister is amazing.

Okay, let’s talk about the salts.  The pink one is from Hawaii.  It had an immediate and sharp saltiness.  The white one is Jurassic salt from a mine in Wyoming.  This one was really salty as well – it’s had many years to become more concentrated?  The grey salt (sel gris) was my favorite.  The saltiness was much lower and you were able to taste other minerally flavors.  The Hawaiian and Jurassic salts were way too salty to really taste anything else going on. (Update: Huei says that I mixed up the Jurassic and Hawaiian salts.  I may have mixed up the names, but I’m pretty sure I didn’t mix up the flavors.)

alt fish

GULF COAST COBIA "CONFIT A LA MINUTE" - Glazed Carrots, Sugar Snap Peas, Red Radish and Young Ginger "Mousseline"

Here are the adorable vegetables that I was talking about in the first part of the manifesto.  The carrots (whole carrots!) are about 1.5 cm and the snow peas are 2-3 cm.  I tasted a bite – it was good, but not that interesting, once your amusement from the mini veggies wears off.  The tartare that I choose was a much better option.  Good job, Ranyee!

ciabatta

ciabatta

scallop

BEDFORD SEA SCALLOP "POELEE"

baby cow heart

"CONFIT DE COEUR DE VEAU" - French Laundry Garden Swiss Chard, Bing Cherries, Spring Onions and Dijon Mustard

I talked about some baby cows in my thesis seminar (to help explain enzymes).  And my sister really latched on to that.  I guess for her, that means that she wanted to eat some baby cow hearts.  She really enjoyed the dish.  I tried a bite – it was good, but maybe not worth feeling the whole ickiness that comes from realizing that you’re eating baby cow hearts.

beef

SNAKE RIVER FARMS "CALOTTE DE BOEUF GRILLEE"

cheese

JUNIPER GROVE "TUMALO TOMME"

tea

white tea

sorbet

CANTALOUPE SORBET

"COFFEE AND DOUGHNUTS"

"COFFEE AND DOUGHNUTS"

dessert

"REGAL DE FRUITS ROUGES AU ROMARIN"

pot, shortbread, macadamia nut

pot au creme, shortbread, chocolate-caramel macadamia nut

shortbread to go

shortbread to go

Okay, it’s time to take a stroll in the garden before we move on to the last five and a half hour meal, the Tasting of Vegetables.  (Update: Part IV is up!)

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3 Comments

  1. The French Laundry Day: The Manifesto, Part II « Babbling Blueberry said,

    […] menu will be next… (Updated with the link to Part III) Possibly related posts: (automatically generated)Another brilliant use for […]

  2. The French Laundry Day: A Full Report, no, A Manifesto, actually, just Part I « Babbling Blueberry said,

    […] Or, when I update this post, you can just click to link to Part II. Update: There’s also a Part III. […]

  3. The French Laundry Day: The Manifesto, Part IV « Babbling Blueberry said,

    […] July 13, 2008 at 10:08 pm (bread, dessert, food, ice cream, restaurants, review) Part I Part II Part III […]

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