The French Laundry
Yountville CA 94599
How did a chef whose innovative restaurant in Manhattan failed and who headed west to cook in a downtown LA hotel suddenly emerge in the Napa Valley to create a restaurant to rival the great three-star establishments of rural France? Hard work and outsize talent, most probably. Taking over what had been a good but far simpler restaurant located in a turn-of-the-century stone building surrounded by gardens, chef Thomas Keller approached contemporary American food with classical technique. His French Laundry, with its now-famous blue door, has established new standards for fine dining in this country. Two $270 nine-course tasting menus are devised each day (one traditional and one vegetarian), and no single ingredient is ever repeated throughout the meal. The classic "Oysters and Pearls," pearl tapioca with Island Creek oysters and white sturgeon caviar, is a perennial favorite, though, and while items like sautéed cod with tamarind-glazed eggplant and tomato chutney might sound simple, the techniques used are anything but. In 2012, Keller and The French Laundry received a coveted AAA Five Diamond Award, just another honor to add to the pile.
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- tdmstaff "A classic dish from Thomas Keller's kitchen. Fresh shucked oysters accompanied by a caviar that gives a ""pop"" of seaside aroma, on a creamy sabayon with a warm tapioca. - 100eats100days.com"
Fanucci will be coming in at the once iconic restaurant as a partner.
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Between the food, sommelier-suggested local wines, incredible staff and amazing conversation, this was one of the best experiences I've ever had.
How did a failed Manhattan chef who was L.A.-bound emerge in the Napa Valley to create a restaurant that rivals the three-star establishments of rural France? Taking over what had been a simple res...
It was either this or In-n-out burger...
Ask you server about Blue Apron Brown Ale, a special bottle fermented beer from Brooklyn Brewery. Only found at TFL, it is excellent to share with your cheese pairing.
Many of the ingredients come from their garden across the street. Don't even look at the menu, let the chef surprise you with every dish.
There are no coin-op washing machines here.
#3 on Bourdain's Places to eat before you die
Get 9 of your friends and book the private room. You won't be disappointed. One of the best meals I have had in my life. If you can sneak a peak of the kitchen afterwards, its a must!
I don't need to tell you this, but probably the best restaurant in the country.
Chef Thomas Keller’s iconic restaurant is located in a buildingthat used to be a brothel.
The setting is serene, the food very sophisticated & delicious, the service of outmost grandeur. Overall it's a very unique experience from a very caring team guided by one of the world's leading chef
The location is amazing. Their food is extraordinary. -Timothy Dean, Top Chef
With a tasting menu, best meal EVER. -Mary Schmidt Amons, Real Housewives of DC
Request a fireside table in one of the tiny stone rooms and settle in for a tasting menu that is whimsical, flavorful, and worth every minute of the two full months you waited to get a reservation.
Best food I ever had! Was worth the wait and the money!! I hope I get to eat there again.
I still can taste and smell my last meal. Divine truffle permeated the air and rendered me intoxicated on first bite. Pricey but ohhhh so worth it!
wanted to not love this place as much as I did. searched for flaws. couldn't find any. I want to marry french laundry.
Succumb to the whims of the chef for a meal I've been waiting years for.
Scored reservations two months in advance and had a divine dinner.