The French Laundry (Yountville, California) | Influencer Restaurant Review by Alexander The Guest

Background and Setting:

• Alexander shares that getting a table at The French Laundry was a challenge, but he managed to secure one through Aaron Jacobson from Zen, a restaurant in Singapore.
• The restaurant is the final stop in a series of reviews covering top Michelin-starred restaurants in California.
• Located in Napa Valley, the setting is tranquil, and Alexander visits the renowned Opus One winery before heading to The French Laundry.
• The French Laundry building, originally a French steam laundry, retains its iconic blue door. Founded by chef Thomas Keller, the restaurant is a tribute to excellence in French cuisine.

Dining Experience:

• Alexander is initially nervous due to a past experience at Keller’s New York restaurant, Per Se, which was underwhelming for him. However, he quickly praises the beautiful ambiance and attention to detail at The French Laundry.
• The meal begins with smoked salmon mousse in a cone with “everything bagel” seasoning, described as both savory and sweet with creamy and crunchy textures.
• He enjoys Ritz Crackers, a throwback to cheese and crackers, followed by caramelized cauliflower with hazelnuts and brown butter, and a Japanese-inspired course featuring sardines on toast, pink hopper shrimp tempura, and squid with sweet pepper caponata.
• Next is the restaurant’s signature oysters and pearls—a sabayon of tapioca with oysters—which Alexander calls his favorite dish, balancing creamy and briny flavors.
• Courses continue with Hen-egg custard with Perigord truffles, an earthy dish, followed by a falafel with garden asparagus and chickpea hummus.
• Other highlights include Alaskan king crab poached in butter, Boudin Noir with popcorn grits, and a bold choice: Mac and Cheese featuring truffles and crispy parmesan.
• Alexander is also impressed by dishes like rabbit with black mushroom tapenade, beef Wellington with wagyu, and a selection of desserts in the restaurant’s garden, including Gateau Marjolaine, coffee and donuts, and candied red rhubarb.

Service and People:

• He praises David Breeden, the chef de cuisine, for his down-to-earth personality and precision.
• Alexander emphasizes the impeccable service and highlights Brighton, a staff member at The French Laundry, as a standout in hospitality, comparing his grace to a ballet dancer.
• He reflects on his overall California trip, where 4 out of the 5 Michelin-starred restaurants exceeded his expectations.

In conclusion, Alexander is thoroughly impressed by The French Laundry, calling the experience “practically perfect” with exquisite food, exceptional service, and a memorable atmosphere.