I have a Bucket list.
It's Quite Lengthy.
I have mentioned a few items on the list once or twice.
At the top of my list...
Enjoy a meal at Thomas Keller's French Laundry.
Last April, My very good friends the Letts, made that possible.
For months after receiving this amazing gift, I tried and tried to get a reservation. We tried for our anniversary, for the crush season, and I tried and tried for my Birthday.
You have to call 2 months to the calendar date prior to obtain reservations. I had everyone I knew try and call.
No luck.
I called and asked them to put me on the wait list for Friday through Monday on my Birthday weekend.
Christmas eve they called.
They had an opening.
ON MY BIRTHDAY.
She told me the time....
9pm seating.
I'll take it!
Waiting for 9 o'clock was like waiting for Santa when you are 6.
Pure torture.
Finally it was time.
It's Quite Lengthy.
I have mentioned a few items on the list once or twice.
At the top of my list...
Enjoy a meal at Thomas Keller's French Laundry.
Last April, My very good friends the Letts, made that possible.
For months after receiving this amazing gift, I tried and tried to get a reservation. We tried for our anniversary, for the crush season, and I tried and tried for my Birthday.
You have to call 2 months to the calendar date prior to obtain reservations. I had everyone I knew try and call.
No luck.
I called and asked them to put me on the wait list for Friday through Monday on my Birthday weekend.
Christmas eve they called.
They had an opening.
ON MY BIRTHDAY.
She told me the time....
9pm seating.
I'll take it!
Waiting for 9 o'clock was like waiting for Santa when you are 6.
Pure torture.
Finally it was time.
The Restaurant is very small.
It would be very easy to pass the building and not know the Art that is created behind these stone walls.
It would be very easy to pass the building and not know the Art that is created behind these stone walls.
Did I mention that I was very EXCITED.
I'm going to worn you....
There are a lot of photos of food in this post.
And a lot of descriptions of food.......
(that to some of you will read like this Flafleefla-blablahblah-yaya-Tee-Dah.)
But I think you SHOULD see the photo and read the description of the food.
It's important.
Especially if you love food as I do.
We arrived and they had our table ready.
As we passed by the front desk, the gentleman wished me a Happy Birthday.
(I hadn't told them it was my Birthday....)
I looked at him Shocked and said Thank you.
I'm going to worn you....
There are a lot of photos of food in this post.
And a lot of descriptions of food.......
(that to some of you will read like this Flafleefla-blablahblah-yaya-Tee-Dah.)
But I think you SHOULD see the photo and read the description of the food.
It's important.
Especially if you love food as I do.
We arrived and they had our table ready.
As we passed by the front desk, the gentleman wished me a Happy Birthday.
(I hadn't told them it was my Birthday....)
I looked at him Shocked and said Thank you.
We were seated by the fireplace.
The dining area of the restaurant is the size of my living room.
There were only 6 tables in the dining room we were in.
The dining area of the restaurant is the size of my living room.
There were only 6 tables in the dining room we were in.
The restaurant changes the menu daily.
I was excited to see their famous Oysters and Pearls are the only item that is consistently on the menu.
The menus were handed to us by our waiter. His name was Guillaume. (William in French.) He was so friendly and patient, and had the thickest French accent I had ever heard.
He went over the entire menu before we ordered.
He also handed Clay the wine list. Which was on an IPad that you flipped through the pages of to make your selection.
I was excited to see their famous Oysters and Pearls are the only item that is consistently on the menu.
The menus were handed to us by our waiter. His name was Guillaume. (William in French.) He was so friendly and patient, and had the thickest French accent I had ever heard.
He went over the entire menu before we ordered.
He also handed Clay the wine list. Which was on an IPad that you flipped through the pages of to make your selection.
After we ordered Guillaume brought over two Champagne glasses.
Clay and I looked at each other like...Ummmm...we saw the price list for the Champagne....and we didn't order any.....But both stayed silent just exchanging eye contact.
(it's amazing how much communication can be exchanged without saying a word after 15 years of marriage.)
Clay and I looked at each other like...Ummmm...we saw the price list for the Champagne....and we didn't order any.....But both stayed silent just exchanging eye contact.
(it's amazing how much communication can be exchanged without saying a word after 15 years of marriage.)
Guillaume could sense something and explained it was a gift for my Birthday.
(My father had called the restaurant and pre-ordered a bottle of Champagne for us to enjoy upon our arrival. So, So nice!)
(My father had called the restaurant and pre-ordered a bottle of Champagne for us to enjoy upon our arrival. So, So nice!)
The first course was not on the menu.
It was a mini puff pastry filed with goat cheese, and a Creme fraiche filled savory coned dipped in smoked salmon shavings.
Melt in your mouth.
I was very worried about how to eat it.
Melt in your mouth.
I was very worried about how to eat it.
I flagged down the busboy and quietly asked him.
He told me to pop it in my mouth.
And I did.
The second course was their famous Oysters and Pearls
You'll have to forgive my photos in some of these shots.
The dining room was full, and I was kind of embarrassed to take photos.
My first few shots I was frantically trying to take the photo before anyone noticed.
I was torn between wanting to look calm and cool and act as if it was an every day occurrence for Clay and I to eat at a 5 star world renown restaurant, and the real me that wanted turn to everyone in our dining room and scream, "OH MY GOD, Did you guys see this plate? Did you just taste THAT?, This is UNBELIEVABLE!!!!"
I chose to quickly take my photos, look like somewhat of a tourist, and pray that my fabulous table manners and outstanding attire would distract them from my crass behavior.
Again. Forgive the amateur photography.
The photos do not do justice to the beauty that was presented before us last night.
Oyster and Pearls:
Sabayon of Pearl Tapioca with Island creek oysters, poached in butter from vermont with a splash of vermouth topped with white Sturgeon Caviar.
To. Die. For.
For our third course we had the Sunchoke
He told me to pop it in my mouth.
And I did.
The second course was their famous Oysters and Pearls
The dining room was full, and I was kind of embarrassed to take photos.
My first few shots I was frantically trying to take the photo before anyone noticed.
I was torn between wanting to look calm and cool and act as if it was an every day occurrence for Clay and I to eat at a 5 star world renown restaurant, and the real me that wanted turn to everyone in our dining room and scream, "OH MY GOD, Did you guys see this plate? Did you just taste THAT?, This is UNBELIEVABLE!!!!"
I chose to quickly take my photos, look like somewhat of a tourist, and pray that my fabulous table manners and outstanding attire would distract them from my crass behavior.
Again. Forgive the amateur photography.
The photos do not do justice to the beauty that was presented before us last night.
Sabayon of Pearl Tapioca with Island creek oysters, poached in butter from vermont with a splash of vermouth topped with white Sturgeon Caviar.
To. Die. For.
For our third course we had the Sunchoke
Piperade, young fennel, castelvetran olive and arugula.
About every 20 minutes Sophie (Guillaume's Assistant) Would bring the basket of breads over.
There were so many choose from.
All the breads are baked daily at Bouchon down the street.
Above is their pretzel roll.
Holy Cow. Like no pretzel that has ever hit your lips.
Clay gave me the look of death when I whispered across the table, "This would be amazing with some mustard"
All the breads are baked daily at Bouchon down the street.
Above is their pretzel roll.
Holy Cow. Like no pretzel that has ever hit your lips.
Clay gave me the look of death when I whispered across the table, "This would be amazing with some mustard"
Our Fourth Course we each chose something different.
I chose to keep it safe with the fish.
Gulf Coast Pompano, pan seared, with radishes from their garden across the street, a haas avocado puree, pea shoots and satsuma mandarin.
Mr. Kirbyface gets an A+ for being an adventurest.
He ordered the frog legs.
No Joke.
Cuisses De Grenoulli
Hearts of Palm, Nantes Carrot, peanut, chili and Cilantro.
Clay said it was delicious.
I had a bite.
It tasted like Chicken.
:)
Hearts of Palm, Nantes Carrot, peanut, chili and Cilantro.
Clay said it was delicious.
I had a bite.
It tasted like Chicken.
:)
Our fifth course was our favorite savory course.
Sweet Butter Poached Maine Lobster
Hobbs Bacon, Scallion, mission fig chocolate emulsion sauce and caramelized cipollini onions.
Perfectly cooked, perfectly paired.
Perfect.
I had Guillaume select a wine to be paired with the rest of the evening's meal.
Hobbs Bacon, Scallion, mission fig chocolate emulsion sauce and caramelized cipollini onions.
Perfectly cooked, perfectly paired.
Perfect.
I had Guillaume select a wine to be paired with the rest of the evening's meal.
It was a selection from a local vineyard.
(When I told him I wasn't a big fan of french wines, he told me I should go...)
:)
I loved it!
(When I told him I wasn't a big fan of french wines, he told me I should go...)
:)
Our Sixth course was Wolfe Ranch White Quail
Tokyo Turnips, Garnet Yam puree, Oregon Huckleberries and pecan sauce.
I'm not really one for quail....
But it was SO delicious.
I'm not really one for quail....
But it was SO delicious.
Clayton felt his plate had better presentation and requested the camera to prove it.
The Seventh Course was the Lamb.
There was another choice of Beef. But the Beef selection was an additional supplement of $100 each.
I decided, If I'm gonna have Lamb.....
it might as well be prepared by the French Laundry.
Clay and I both declined the 49 day dry aged snake river farms beef.
The Seventh Course was the Lamb.
There was another choice of Beef. But the Beef selection was an additional supplement of $100 each.
I decided, If I'm gonna have Lamb.....
it might as well be prepared by the French Laundry.
Clay and I both declined the 49 day dry aged snake river farms beef.
And good thing.
The lamb was superb.
Lamb"bacon", Arrowleaf Spinach ravioli, black trumpet mushrooms and green garlic.
I layered each bite with a taste of each item on the plate.
When paired together it was like an explosion of flavor in your mouth.
You wouldn't have guessed it was Lamb.
After the lamb course my camera died. I hadn't charged the battery and had to use my small camera.
boo...
So from here on out, the rest of the night was photographed using my elph.
The lamb was superb.
Lamb"bacon", Arrowleaf Spinach ravioli, black trumpet mushrooms and green garlic.
I layered each bite with a taste of each item on the plate.
When paired together it was like an explosion of flavor in your mouth.
You wouldn't have guessed it was Lamb.
After the lamb course my camera died. I hadn't charged the battery and had to use my small camera.
boo...
So from here on out, the rest of the night was photographed using my elph.
I took two photos to show the ratio of food to plate.
It was a beautiful presentation.
Here is Mr. Kirbyface patiently waiting for our next course.
Dinner took over 3 hours from start to finish.
Love. That.
The Eighth course was our cheese plate
Polenta, Glove Artichoke, Cavolo Nero, Pine nut and black winter truffle.
The striped cheese is layered black truffle.
Good. God.
At one point Clay asked me if I was going to lick my plate.
I'm not gonna lie.
I was tempted many times last night to do so.
Look at the perfect placement of his knife and fork.
This boy was taught well.
Mr. Manners.
Good Thing Gram sent me to Charm School so I could keep up!
When they set the 9th course down it looked so amazing, I started eating it before Sophie's hand left the table.
(almost)
And then I remembered I forgot to take a photo!
Ruby Red Grapefruit Sorbet with pickled ginger, Shiso & Andante dairy yogurt foam.
The Tenth course was dessert.
And a Surprise.
Orange crusted custard
Divine.
I made a wish.
;)
After I made Clay sing to me, they brought the rest of our 10th course
Clay and I made our own selection.
(I made him share)
I had the Funnel Cake, with Rum sauce and Salted Caramel Ice Cream.
Clayton had the Mousse Au Chocolat
Spice pudding, Panna Cotta, Persimmon and Almond Glacee.
(If you want to talk Lick your plate good..... If my Mother had been here....she would have.)
After dessert was our Eleventh Course.
Frozen Cappuccino, with foam, French chocolate dusted macadamia nuts, and home made doughnut holes.
The Frozen cappuccino looked like we should drink it....
So we tried...
but then realized he said frozen..
:)
it was like a coffee liqueur mousse.
and along with it
Were home-made truffles.
Put a fork in me, I was DONE.
I couldn't stop smiling all night.
It was one of the best nights of my LIFE.
As we sat and ate all night, Clay and I would look around and try and figure out every one's story. Why we thought they were there that night, how they had the money to afford to go...etc. etc.
One table was from Orinda. They were there celebrating his Father's Birthday. At the end of their Meal they asked Guillaume to take their photo and handed them their Camera. It was a Canon 5D. Tic Tac is right. I suddenly felt better about my *little* T1i
Just next to us was the largest table in the room. It sat 8 people.
Because we were the last seating toward the end of our meal people started to leave. Which made the dining room very empty. And you could very easily hear every one's conversation.
The waiter went up to the Party of 8 and spoke to the oldest gentleman at the table. He thanked him for coming in, and told him Bouchon would be picking up the food portion of their bill.
OH. MY. GOD.
And then they asked the entire table if they would like a tour of the kitchen.
DOUBLE- OH. MY. GOD.
I instantly shot a look at Clay.
He instantly shot me one right back that said, I will kill you if you embarrass me.
I wanted to scream like a 2 year old Child.
I was all ready for my interpretation of Madeline the last time I told her she couldn't have a cookie before dinner.
And then it happened.
Guillaume came to our table with a small white bag and an envelope.
He handed me the envelope and said he thought I might like a souvenir of the menu from that evening.
He then handed me the little white bag.
It was filled with fresh backed cookies, French chocolate bars and more Truffles.
THEN...
He said...
Would you like a tour of our kitchen and meet our Chef?
Ummmm...
Is the Pope Catholic!
I couldn't get up fast enough...
I held my composure.
I had to....
I had 6 inch heels on that I could hardly walk in.
Clay kept calling me his baby gazelle all night.
I fell over twice in our hotel room trying to get ready.
And that was sober.
I carefully grabbed Clay's arm and walked back to where the magic happens.
Unbelievable.
Incredible.
Amazing.
Have I mentioned, Best Night Ever?
The chef was planning tomorrows dinner menu.
It changes every day, and he and his staff meet after the restaurant closes to compose the next day's presentation.
He was so nice.
and gladly posed for a photo.
I was soooo tired by the time we got back to the hotel.
I couldn't wait to take my shoes off....
Mind you I sat for 3 of the 4 hours I wore them...
What price beauty, right ladies?
This photo is for Roseanne, to prove I did not completely destroy my beloved red bottom shoes.
When we got back to the room, I couldn't wait to break into that bag....
Mr. Kirbyface set the mood with a fire.
It was all I could do to stay awake...
I did try...
In my defense it was Midnight!
So there you have it.
The adventures of Heidi and her long awaited visit to the French Laundry.
What a Birthday!
And just like that.
It's over.
Hmmmm.....
Wonder what we'll do next year???
;)
It was a beautiful presentation.
Dinner took over 3 hours from start to finish.
Love. That.
The Eighth course was our cheese plate
The striped cheese is layered black truffle.
Good. God.
At one point Clay asked me if I was going to lick my plate.
I'm not gonna lie.
I was tempted many times last night to do so.
Look at the perfect placement of his knife and fork.
Mr. Manners.
Good Thing Gram sent me to Charm School so I could keep up!
When they set the 9th course down it looked so amazing, I started eating it before Sophie's hand left the table.
(almost)
Ruby Red Grapefruit Sorbet with pickled ginger, Shiso & Andante dairy yogurt foam.
The Tenth course was dessert.
Orange crusted custard
Divine.
I made a wish.
;)
After I made Clay sing to me, they brought the rest of our 10th course
Clay and I made our own selection.
(I made him share)
Spice pudding, Panna Cotta, Persimmon and Almond Glacee.
(If you want to talk Lick your plate good..... If my Mother had been here....she would have.)
After dessert was our Eleventh Course.
Frozen Cappuccino, with foam, French chocolate dusted macadamia nuts, and home made doughnut holes.
but then realized he said frozen..
:)
it was like a coffee liqueur mousse.
and along with it
Put a fork in me, I was DONE.
I couldn't stop smiling all night.
It was one of the best nights of my LIFE.
As we sat and ate all night, Clay and I would look around and try and figure out every one's story. Why we thought they were there that night, how they had the money to afford to go...etc. etc.
One table was from Orinda. They were there celebrating his Father's Birthday. At the end of their Meal they asked Guillaume to take their photo and handed them their Camera. It was a Canon 5D. Tic Tac is right. I suddenly felt better about my *little* T1i
Just next to us was the largest table in the room. It sat 8 people.
Because we were the last seating toward the end of our meal people started to leave. Which made the dining room very empty. And you could very easily hear every one's conversation.
The waiter went up to the Party of 8 and spoke to the oldest gentleman at the table. He thanked him for coming in, and told him Bouchon would be picking up the food portion of their bill.
OH. MY. GOD.
And then they asked the entire table if they would like a tour of the kitchen.
DOUBLE- OH. MY. GOD.
I instantly shot a look at Clay.
He instantly shot me one right back that said, I will kill you if you embarrass me.
I wanted to scream like a 2 year old Child.
I was all ready for my interpretation of Madeline the last time I told her she couldn't have a cookie before dinner.
And then it happened.
Guillaume came to our table with a small white bag and an envelope.
He handed me the envelope and said he thought I might like a souvenir of the menu from that evening.
He then handed me the little white bag.
It was filled with fresh backed cookies, French chocolate bars and more Truffles.
THEN...
He said...
Would you like a tour of our kitchen and meet our Chef?
Ummmm...
Is the Pope Catholic!
I couldn't get up fast enough...
I held my composure.
I had to....
I had 6 inch heels on that I could hardly walk in.
Clay kept calling me his baby gazelle all night.
I fell over twice in our hotel room trying to get ready.
And that was sober.
I carefully grabbed Clay's arm and walked back to where the magic happens.
Incredible.
Amazing.
Have I mentioned, Best Night Ever?
The chef was planning tomorrows dinner menu.
It changes every day, and he and his staff meet after the restaurant closes to compose the next day's presentation.
He was so nice.
I was soooo tired by the time we got back to the hotel.
I couldn't wait to take my shoes off....
Mind you I sat for 3 of the 4 hours I wore them...
What price beauty, right ladies?
When we got back to the room, I couldn't wait to break into that bag....
It was all I could do to stay awake...
In my defense it was Midnight!
So there you have it.
The adventures of Heidi and her long awaited visit to the French Laundry.
What a Birthday!
And just like that.
It's over.
Hmmmm.....
Wonder what we'll do next year???
;)
