The French Laundry
6640 Washington St. (Creek St.) 
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Yountville, CA 94599
707-944-2380 | Make Restaurant Reservations
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The French Laundry Restaurant is one of GAYOT's 2013
| Top 10 Napa/Sonoma (CA) Food Rating Restaurants
| Top 10 Napa/Sonoma (CA) Romantic Restaurants
| Top 10 Napa/Sonoma (CA) Wine List Restaurants
| Top 10 Napa/Sonoma (CA) Special Occasion Restaurants
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Thomas Keller is GAYOT's 2013 Best Restaurateur in the U.S. The French Laundry is one of GAYOT's Top 10 Molecular Restaurants in the U.S.
Go behind the scenes of The French Laundry restaurant! Watch GAYOT's exclusive interview with chef Thomas Keller.Watch GAYOT's exclusive interview with chef Thomas Keller at The French Laundry on GAYOT.com's YouTube Channel at the 28th American Wine & Food Festival• Read a profile of chef Thomas Keller and check out GAYOT's review of his The French Laundry Cookbook.
Visit the photo gallery of The French Laundry restaurant
Cuisine
Open
Lunch Fri.-Sun., Dinner nightlyFeatures
- View
- Romantic setting
- Private room(s)
- Reservations required
- Outdoor dining
- Jackets required
- Wheelchair accessible
Wine
Great Wine List* Click here for rating key
 The French Laundry Restaurant Review: There are few restaurants where dining inspires a pilgrimage. The French Laundry’s vortex compels zealots from around the world. Many document their odyssey here be it by snapshot or blog, relaying every detail from the hard-to-score reservation to the journey beyond the blue door. Each bite is recalled in detail to those who live to hear about it and sigh, anticipating their own someday passage into culinary adulthood. The wizardry unfolds inside chef-proprietor Thomas Keller’s understated French country sanctum where nine-course prix-fixe meals are executed in Harry Potter-like fashion --- one wonders if the perfect execution isn’t magic? Behold the California white sturgeon caviar, cauliflower “panna cotta,” and pistachios, tarragon, Meyer lemon and lobster consommé “en gelée.” New Bedford sea scallop “poêlée” pairs with Hobbs’ bacon, candy cap mushrooms, garnet yam and crosnes, while Four Story Hill Farm guinea hen “truffée” is accompanied by grilled bread purée, savoy cabbage, Tokyo turnip and “sauce périgourdine.” Desserts have included a Valrhona chocolate “crémeux” with sour Michigan cherry sorbet. The cheese cart makes a detour; instead, the cheese course is composed and presented in the same labor-intensive fashion as the rest of the meal. The wine list is appropriately extensive. Servers have telepathic powers; they are intuitive, scrupulously precise and deliberately paced, allowing you to soak in the three or four hour experience that, alas, seems to vanish all too soon. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
