Why not start with the French Laundry? It's a perfect place to start - a culinary adventure that supersedes any highly (over)rated restaurant in Northern California. But not only that, it was a special experience for me. It reunited my love and affection of food and the way its supposed to be prepared...not to mention how it should be presented. I was invited to go and couldn't have been more excited. Watching Anthony Bourdain's visit on YouTube got me totally obsessed. It wasn't just the tobacco custard either. I quickly looked all over Flickr for other's gracious photos of their properly presented meals. Learning Thomas Keller's style and signature dishes I was ready to go in no time. Preparing my self...making sure I knew exactly what I was getting into and why. It's more of a meal, it's an experience. Might of been one of the best I've had.
Here were a few hi-lights of the day:
Let's start in the garden across the street.
Amuse-Bouche: Salmon Cornets and Gruyère bites
Oysters and Pearls: Sabayon of tapioca with caviar and oysters.
Foie Gras: Balsamic reduction, fresh almonds, fresh brioche and several salts.
Butter poached lobster with a beet and leek reduction.
Waygu/Angus steak mix.
Hazelnut sorbet, chocolate powder, and fried banana rings.
And we end in the kitchen.
Anthony Bourdain's visit to the French Laundry: http://www.youtube.com/watch?v=3xB7V8I94mY
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