Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

The French Laundry

6640 Washington St. (Creek St.) Send to Phone
707-944-2380 | Menu
Chef-proprietor Thomas Keller’s iconic Yountville destination presents culinary wizardry.

Cuisine
Open
Lunch Fri.-Sun. 11 a.m.-12:30 p.m., Dinner nightly 5 p.m.-8:45 p.m.
Features

* Click here for rating key

The French Laundry, Yountville, CA

The French Laundry Restaurant Review

:
About the restaurant: There are few restaurants where dining inspires a pilgrimage. Chef-proprietor Thomas Keller's The French Laundry compels zealots from around the world. Many document their odyssey here, relaying every detail from their 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 French Laundry and Keller's New York restaurant Per Se both boast GAYOT's highest rating of 19 out of 20. Thomas Keller is also the only U.S. chef to have two restaurants on GAYOT's Top 40 Restaurants in the U.S.)

About the food: The wizardry unfolds inside this understated French country sanctum where two daily-changing multi-course prix-fixe meals (Chef's Tasting Menu, $325; Vegetable Tasting Menu, $325) are executed in an enchanting fashion --- one wonders if the perfect execution isn't magic? Behold the "Oysters and Pearls," "sabayon" of pearl tapioca with Island Creek oysters and caviar. (As a testament to his high standards, Keller teamed with Shaoching Bishop to co-found the Regiis Ova caviar company to ensure high-quality product and support sustainable farming.) Sweet butter poached Alaskan king crab pairs with caramelized broccoli, glazed garden turnips, English walnuts and grain mustard "béchamel," while Devil's Gulch Ranch rabbit is complemented by wilted arrowleaf spinach, Nantes carrots and "sauce Lyonnaise." Chocolate, ice cream, fruit and candies comprise the "Assortment of Desserts." The cheese course is composed and presented in the same labor-intensive fashion as the rest of the meal, with accompaniments that have included pickled pearl onions, broccoli and whole-grain mustard.

About the wine: The wine list is appropriately extensive, featuring both famous and obscure producers. 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.

Tickets are available via the Tock reservation system.



RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.