2016-05-09T14:39:34Z
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Since its opening in 1994, chef Thomas Keller’s iconic Napa Valley restaurant, The French Laundry, has drawn attention for its stunning presentation, fresh ingredients, and culinary innovation.
It’s been called “the best restaurant in the world” by Anthony Bourdain, and recently ranked as the number-one restaurant in California on our 50 best restaurants in America list.
For $310 a head, diners can choose between two prix-fixe menus — the chef’s tasting menu or the vegetable-tasting menu — which change daily and don’t repeat a single ingredient throughout.
From its magnificent location to its intricate ingredients and colorful dishes, here’s what it’s like to eat at the famous restaurant.
Megan Willett wrote an earlier version of this post.
The French Laundry is located in a charming two-story stone cottage in Yountville, California, in the heart of Napa Valley wine country.
Drew Altizer
It is surrounded by gardens and greenery and has a quaint courtyard for diners. Guests enter the restaurant through this blue door.
Deborah Jones
Details like these special clothespins add a sense of elegance to the dining experience.
Deborah Jones
Inside, guests can sit in the main dining area or reserve the restaurant’s private dining room, which is available for parties of eight to 12 guests. The space overlooks the culinary gardens outside.
Deborah Jones
While dishes change on a regular basis, guests can always expect a plate of gougères, a savory French pastry with a cheesy inside.
Flickr/Arnold Gatilao
Another regular dish is the salmon cornets, which include a mix of salmon tartare and red onion crème fraîche in a buttery cone.
Deborah Jones
Various bread selections are available from Bouchon Bakery. Pictured here is a pain au lait served with unsalted goat’s milk butter and whipped salted cow’s milk butter.
Flickr/Arnold Gatilao
Dishes will also typically include a salad with ingredients from the garden. The type of salad will vary based on what is in season. Pictured here is a salad with poached white asparagus and peppers.
Yelp/Michael U.
The menu also typically includes two fish courses. This plate includes wild king salmon served with radishes, English peas, hen egg mousse, and bronze fennel.
The French Laundry, Photographer: Deborah Jones
Another example of a fish course is this plate of Japanese Toro served with mandarins, eggplant, fennel, and olives.
Flickr/Arnold Gatilao
There are also two meat courses, which will again vary on a daily basis. Pictured here is glazed, nature-fed veal served with Yukon Gold potatoes, baby red beets, Brussels sprouts, horseradish créme fraîche, and a sauce “borscht”.
Flickr/Arnold Gatilao
Plates like this beef tartare — which is accompanied by carrots, Tokyo turnips, hen-of-the-woods mushroom, pickled garlic, frisée, and a red wine reduction — are light, yet full of flavor.
Flickr/Arnold Gatilao
Cheese courses are also served during the meal. Pictured here is a ricotta basil anolini with sugar snap peas.
The French Laundry/Deborah Jones
This cheese plate incorporates broccolini, sweet peppers, panisse, 100-year-aged balsamic vinegar, and olive oil.
Flickr/Arnold Gatilao
Here is another cheese dish with Comté, bacon, caramelized onion pain perdu, romaine lettuce, and a tomato compote.
Flickr/Arnold Gatilao
The restaurant also offers a vegetarian tasting menu for $310 per person, which gives you dishes like this mix of compressed garden cucumbers, preserved green tomatoes, and Brokaw avocado mousse.
The French Laundry, Photographer: Deborah Jones
This dish includes romaine lettuce, sugar snap peas, fennel bulb, radishes, and a port wine reduction served in a delicious golden puff pasty.
Flickr/Arnold Gatilao
The restaurant also offers caviar, foie gras, truffle, and Wagyu supplements for guests who want to expand the offered menu.
Yelp/Michael U.
Here is an example of a truffle selection that includes a generous serving of white truffles grated over risotto.
Flickr/Arnold Gatilao/Simone
The dessert selection is quite extensive and includes macarons.
Deborah Jones
Diners are also treated to Thomas Keller’s signature cinnamon-sugared doughnuts to go with their coffee.
Flickr/Arnold Gatilao
There are also toasted macadamia nuts that are rolled in chocolate and caramel, then dusted with confectioner’s sugar.
Flickr/Arnold Gatilao
Those with a sweet tooth can treat themselves to handmade chocolate candies…
Yelp/ The French Laundry
… or indulge in treats like toffee crisps.
Deborah Jones
There are also profiteroles served with ice cream in a beautiful and intricate design.
Deborah Jones
Or a Victorian sponge cake served with fresh fruit.
Deborah Jones
Here’s a strawberry cheesecake with compressed peaches and black pepper syrup.
Deborah Jones
Pictured here are Jacobsen Orchards mulberries served with Anson Mills grits, mascarpone, and lemon verbena.
Deborah Jones
Diners are also given the opportunity to tour the kitchen.
Deborah Jones
Finally, guests can extend their dining experience to the restaurant’s courtyard, where they’ll be treated to a selection of Chef Keller’s rare spirit collection and a pre-embargo Cuban cigar.
Deborah Jones
Dining and Cooking