The French Laundry, Yountville, California

Photographs from my meal in California  , Yountville at The French Laundry  on  August 5, 2011.

1st Course: "Oysters and Pearls" - “Sabayon” of Pearl Tapioca with Island Creek Oysters and White Sturgeon Caviar

Additional Course: Thomas Keller Egg Custard - White Truffle Oil Infused Egg Custard with Black Truffle Ragoût

2nd Course: Royal Ossetra Caviar, Compressed Summer Melon, Nasturtium and Black Pepper Crème Fraîche

Bread, salted, and unsalted butter

3rd Course: Moulard Duck Foie Gras "En Terrine," French Laundry Garden Strawberries, Cucumber, Young Coconut and Greek Basil

3rd Course: Salad of Hawaiian Hearts of Palm, Asian Pear, Baby Red Beets, Red Ribbon Sorrel and Rose Purée

4th Course: Spanish Mackerel "En Escabèche," Heirloom Tomatoes, Crispy Artichokes, Mizuna and Pine Nut Vinaigrette

4th Course: Atlantic Cod "Confit à la Minute," Summer Squash, Toybox Tomatoes, Parsley and Sweet Garlic Cream

Puligny-Montrachet 1er Cru Les Folatières 2006, Lucien Le Moine

5th Course: Sweet Butter-Poached Maine Lobster Tail, Fennel Bulb, Mission Fig, Marcona Almonds and Aged Balsamic Vinegar

6th Course: Devil's Gulch Ranch "Épaule de Lapin," Black Eyed Peas, Arrowleaf Spinach, Glazed Bing Cherry and Black Truffle-Maple Jus

6th Course: Smoked Liberty Farm Pekin Duck Breast, Royal Blenheim Apricot Purée, Romano Beans, Mustard Frills and Turnip "'Mostarda"

Portrait of Chef de Cuisine Timothy Hollingsworth

About 3 hours in, taking a break on the patio

Chef de Cuisine Timothy Hollingsworth and His Staff

Chef de Cuisine Timothy Hollingsworth Slicing Scallop

Bread Selection

7th Course: Snake River Farms "Calotte de Bœuf Grillée," Dill Pasta, Red Beets, Horseradish Mousse, Roasted Shallot and "Sauce Borscht"

8th Course: "Comté Reserve," Eggplant, Sultana Raisins, Marcona Almonds, Frisée and Red Snapper Essence

9th Course: "Sweet Tea," Sorbet, Shiso, Young Ginger and Meyer Lemon

10th Course: "Nectarine Melba," Sicilian Pistachio "Pain de Gênes," Andante Dairy Yogurt, "Biscotti," and Raspberry Sorbet

0th Course: "Caramélia Chocolate "Crèmeux," Gros Michel Banana, Georgia Peanuts, "Dentelle" and Salted Popcorn Ice Cream

Black coffee, cream, and sugar

11th Course: "Coffee and Donuts"

Mignardises: Chocolates - (clockwise) Olive Oil, Meyer Lemon, Peanut Butter and Jelly, Michigan Cherry, Hazelnut, Ginger

Take home: Shortbread cookies

Alcove dining room

Main dining room

Entrance to the French Laundry

Clipping Flowers from the Roadside Garden

Preparing for Dinner Service