BREAKFAST --- coffee
AFTERNOON-TEATIME --- ( at Bouchon Bakery of Yountville ) croissant | coffee
DINNER --- ( at the French Laundry, Yountville ) Chef's testing menu, regular and vegetable selections | = baby oyster, caviar, bay scallop, lobster tail pigeon, foie gras, beef =,= Yukon potato, Chinese eggplant, beet, fennel, Swiss chard, salsify, Cipollini onion, piquillo pepper, parsnip, Brussels sprouts, Belgian endive =,= granny smith apple, Asian pear, cranberry, bananas,persimmon, orange, pomegranate =,= black winter truffles, Chanterelle mushrooms, Matsutake mushrooms =,= Sicilian pistachio, almond, chestnut, walnut, hazelnut, cashew, pecan =,= cheese, sorbet, ice cream, chocolate =,= Margaine, " demi sec " , Villers-Marmery | Hirsch, Gruner Veltliner, " heiligenstein" | coffee
Yountville, a Thomas Keller' territory
the French Laundry!
today's dinner ...
food as art, serving as performance
a plate, not edible- three hours, nine courses, three waiters, countless plates and silverware, one inch of eggplant, one inch of potato, one inch of beet, one inch of Matsutake mushroom... nevertheless, everything painstakingly done, worth the time and price.
