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One-Million-Years-Old and Ultra-Fresh

Posted By Sophie Gayot On July 29, 2011 @ 4:54 pm In Dining,Napa Valley,Sophie Gayot,Video Interviews | No Comments

  • pinitbutton One Million Years Old and Ultra Fresh
 
by Sophie Gayot
 
The town of Yountville, California may be small, but it has a large culinary legacy. The French Laundry, a perennial GAYOT.com Top 40 Restaurant helmed by Thomas Keller, started it, and chef Michael Chiarello carries it on at Bottega. The cuisine of this Napa Valley restaurant reflects the chef’s Italian heritage. Watch my exclusive video interview with Chiarello to learn more about him, his restaurant, his wines, Chiarello Family Vineyards, and his retail store Napa Style.


As Bottega is very busy all year-round, I would strongly recommend that you make a reservation before trying to go. Among the items you should try are the pesce crudo served on a 1,000,000-year-old block of salt from the Himalayas (yes, you read right: one million years!) and the crispy soft-boiled egg that come straight from Chiarello’s own chickens. You can’t get much fresher than that!
 

You can click on each photo to enlarge to see dishes from Bottega restaurant menu. All photos by Sophie Gayot.

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