Review of The USA's MOST FAMOUS Fine Dining Restaurant

Summary

In this culinary journey, the narrator shares their experience at The French Laundry, a renowned 3 Michelin star restaurant in California, after a challenging reservation process. They explore the history, ambiance, and innovative dishes of the restaurant, including a memorable visit to a local winery, Opus One. The detailed account highlights exquisite food, exceptional service, and a unique dining atmosphere, emphasizing the restaurant's commitment to excellence and leaving a lasting impression.

Takeaways

• 🍽️ The French Laundry is considered one of the best restaurants in America and is notoriously difficult to get a reservation at.
• 🌏 The narrator managed to secure a reservation with the help of Aaron Jacobson, the Operations and Beverage Director at Zen in Singapore.
• 🏰 The French Laundry is located in Yountville, California, and is part of a five-part series exploring the best 3 Michelin star restaurants in California.
• 🍷 The restaurant is known for its extensive wine list and has a history of being targeted by wine thieves, highlighting its impressive collection.
• 🏆 Thomas Keller, the owner of The French Laundry, is a renowned chef with multiple accolades, including multiple three-star Michelin ratings.
• 🍴 The dining experience at The French Laundry is highly regarded for its service, with staff like Brighton providing exceptional hospitality.
• 🍲 The menu features a variety of unique and elevated dishes, including reinterpretations of classic snacks and a diverse selection of courses.
• 🥂 The restaurant offers a luxurious experience with high-end tableware and a wine list that includes rare and expensive selections.
• 🎨 The presentation of the dishes is described as gorgeous, with careful attention to detail and artistic plating.
• 🍰 The dessert offerings are extensive, with a range of flavors and textures, including a special celebration for the narrator's godson's 18th birthday.
• 🌟 The overall experience at The French Laundry is described as practically perfect, with the narrator expressing a deep appreciation for the flavors, setting, and people.

Q & A

Why was it difficult to secure a table at The French Laundry?

It is considered one of the best restaurants in America, and the demand for reservations is extremely high, making it a 'nightmare' to get a table.

How did the narrator manage to get a reservation at The French Laundry?

The narrator was able to secure a reservation with the help of Aaron Jacobson, the Operations and Beverage Director at Zen in Singapore, who offered to assist after the narrator expressed their predicament.

What is the significance of the blue door at The French Laundry?

The blue door is the only original feature from the building's past that was retained after the full renovation, symbolizing continuity with the restaurant's history.

Who was Sally Schmidt and what is her connection to The French Laundry?

Sally Schmidt was the wife of Don Schmidt, the original owner of the building. She was a chef and a culinary pioneer who helped launch the farm-to-table movement in California and served as head chef at The French Laundry for 16 years.

What is unique about the wine selection at The French Laundry?

The French Laundry has an exhaustive wine list with some rare and top 1% wines in the world, including a 1954 Madeira from Henriques and Henriques and a 2007 dessert wine from Topaz.

What is the story behind the theft at The French Laundry's wine cellar in 2014?

In 2014, a gang of thieves broke into The French Laundry and stole over half a million euros worth of wine from the cellar. However, the thieves were eventually caught, and many of the missing bottles were recovered.

What is the significance of the 'Oysters and Pearls' dish at The French Laundry?

The 'Oysters and Pearls' dish is a signature dish at The French Laundry, featuring a sabayon of pearl tapioca with Island Creek oysters, known for its gorgeous plating and amazing flavors.

What is the connection between Thomas Keller and The French Laundry?

Thomas Keller is the founder and chef of The French Laundry. He took over the restaurant in 1994, after signing a deal with the previous owner, Sally Schmidt's husband, Don Schmidt.

How does the service at The French Laundry compare to other high-end restaurants?

The service at The French Laundry is described as highly professional and personalized, with servers like Brighton being praised for their ballet-like movements and exceptional hospitality.

What is the significance of the garden setting for the cheese and dessert courses at The French Laundry?

The garden setting provides a new world experience for guests, offering a change of scenery from the interior of the restaurant and enhancing the enjoyment of the cheese and dessert courses.

What is Thomas Keller's broader impact on the culinary world?

Thomas Keller is the first and only American-born chef to hold multiple three-star ratings in the Michelin Guide and the first American male chef to be named Chevalier of The French Legion of Honor. He has also sold over a million and a half cookbooks, has a line of cookware and a flour company, consults for movies, and coached the American team to its first-ever gold medal at the Bocuse d’Or.

Outlines

00:00

🍽️ Exclusive Dining Experience at The French Laundry

The script begins with the narrator expressing the difficulty of securing a reservation at The French Laundry, considered one of America's best restaurants. Through a connection in Singapore, a table is miraculously obtained. The French Laundry is the final destination in a series exploring California's 3 Michelin star restaurants. The narrator also visits Opus One winery, a prestigious establishment with a history tied to two renowned wine families. The script sets the stage for an evening of culinary excellence and anticipation of what The French Laundry has to offer.

05:05

🥂 A Symphony of Flavors and Wine at The French Laundry

The second paragraph delves into the dining experience at The French Laundry, starting with a smoked salmon mousse appetizer that offers a blend of flavors and textures. The meal progresses with courses such as cauliflower with hazelnuts and brown butter, and a Japanese-inspired selection of seafood dishes. The narrator also discusses the high-quality tableware and the exclusive barware collection by Christofle. The dining experience is complemented by a curated selection of wines and sakes, including a rare 1954 Madeira and a sake crafted by a former Dom Perignon cellar master, enhancing the overall gastronomic journey.

10:09

🍴 Culinary Delights and the Art of Service at The French Laundry

This paragraph highlights the diverse and exquisite dishes served at The French Laundry, including a hen-egg custard with truffles, garden asparagus falafel, and a duck dish with cherries and black winter truffle. The service is described as efficient and graceful, with servers possibly having taken dance lessons to navigate the tight spaces. The wine pairings continue to impress, with selections like a 2021 Kosta Brown chardonnay and an Italian Brunello enhancing the culinary experience. The paragraph also touches on the famous wine heist at the restaurant, underlining the value of its wine collection.

15:10

🎉 A Celebration of Excellence and Personalized Service

The final paragraph of the script describes the latter part of the meal, featuring a rabbit dish, an elevated beef wellington, and a variety of cheeses and desserts. The celebration of the narrator's godson's 18th birthday adds a personal touch to the experience. The service is particularly noted, with a staff member named Brighton standing out for his professionalism and ballet-like movements. The visit concludes with a tour of the kitchen and a farewell to California, reflecting on the exceptional experiences at the state's Michelin star restaurants and the unique hospitality encountered throughout the trip.

Keywords

💡The French Laundry

The French Laundry is a renowned restaurant in Yountville, California, famous for its innovative French cuisine and high standards of excellence. It is the flagship restaurant of Chef Thomas Keller and is a central focus of the video, showcasing the dining experience and the restaurant's history.

💡Michelin star

A Michelin star is a prestigious culinary award given by the Michelin Guide, indicating exceptional quality and culinary skill. The video discusses the pursuit of excellence at 3 Michelin star restaurants in California, emphasizing the high standards of The French Laundry.

💡Napa Valley

Napa Valley is a renowned wine region in California, known for its high-quality vineyards and wineries. The script mentions a visit to Opus One, a prestigious winery in Napa Valley, highlighting the region's importance in the wine industry.

💡Opus One

Opus One is a specific winery in Napa Valley, California, known for producing a single, premium wine each year. The video script describes a visit to this winery, emphasizing the collaboration between two famous wine families and its status as a top winery in the region.

💡Thomas Keller

Thomas Keller is a celebrated American chef and the founder of The French Laundry. He is known for his innovative approach to French cuisine and his commitment to excellence. The video discusses his influence on the restaurant and his status as a leader in the culinary world.

💡Per Se

Per Se is another 3 Michelin star restaurant by Thomas Keller, located in New York. The video script contrasts the narrator's experience at Per Se with their experience at The French Laundry, highlighting the differences in dining experiences.

💡Farm-to-table

Farm-to-table is a culinary philosophy that emphasizes using locally sourced ingredients, often from nearby farms. The script mentions Sally Schmidt's role in launching this movement, which is a key aspect of California cuisine and The French Laundry's approach to food.

💡Wine pairing

Wine pairing involves selecting wines that complement and enhance the flavors of the dishes being served. The video script frequently references various wines paired with different courses at The French Laundry, showcasing the importance of this practice in fine dining.

💡Signature dish

A signature dish is a unique and notable dish that a restaurant or chef is particularly known for. The video mentions 'oysters and pearls' as The French Laundry's signature caviar dish, illustrating the creativity and culinary skill of the restaurant.

💡Hospitality

Hospitality in the context of the video refers to the quality of service and the welcoming atmosphere provided by the staff at The French Laundry. The script praises the personalized service and professionalism of the staff, particularly highlighting Brighton as an example of exceptional hospitality.

💡Gastronomy

Gastronomy is the art and science of good eating, often associated with high-quality food and dining experiences. The video discusses the unique approach to gastronomy at each of the 3 Michelin star restaurants visited in California, emphasizing the diversity and excellence of the culinary experiences.

Highlights

Difficulty in securing a reservation at The French Laundry, considered one of the best restaurants in America.

Help from Aaron Jacobson, Operations and Beverage Director at Zen in Singapore, secured a table at The French Laundry.

The French Laundry is part of a five-part series exploring the best 3 Michelin star restaurants in California.

Visit to Opus One, a prestigious winery in Napa Valley, known for producing a single wine each year.

The French Laundry's historic building was originally a saloon and later a French steam laundry before becoming a restaurant.

Sally Schmidt, a culinary pioneer and former head chef, influenced the farm-to-table movement and California cuisine.

Thomas Keller took over The French Laundry in 1994, maintaining its tradition while innovating the culinary experience.

Keller's flagship restaurant offers a unique dining experience, different from his New York restaurant Per Se.

The French Laundry's menu includes innovative dishes like smoked salmon mousse in a cone and 'Ritz Crackers'.

High-quality tableware and barware, including a silver-plated champagne bucket by Christofle, enhance the dining experience.

Wine pairings at The French Laundry are exceptional, featuring rare and premium selections like a 1954 Madeira.

The restaurant's history includes a 2014 wine cellar robbery, with over half a million euros worth of wine stolen and later recovered.

Dishes like Hen-egg custard with Perigord truffles and garden asparagus falafel showcase the restaurant's culinary creativity.

The French Laundry's service is highly efficient, with servers reportedly taking dance lessons to navigate the tight spaces.

The experience at The French Laundry is described as practically perfect, with outstanding service and delicious cooking.

Staff members like Brighton stand out for their professionalism and personalized service, contributing to the restaurant's reputation.

The French Laundry's garden offers a unique setting for cheese and desserts, enhancing the overall dining atmosphere.

Thomas Keller's accomplishments and contributions to the culinary world are highlighted, including his multiple Michelin stars and other accolades.

The overall experience in California's 3 Michelin star restaurants was surprising and diverse, leaving a lasting impression.

Transcripts

Of all the recommendations I’ve gotten from you,

this is near the top.

So many say it’s the best restaurant in America.

Well, no surprise that getting  a table here is a nightmare.

I started asking around.

But nobody could help.

With the California trip fast  approaching, we still didn't have a table.

It seemed like it was never going to happen.

A few weeks before the trip,

I was in Singapore having dinner at Zen,

complaining to the Operations and  Beverage Director Aaron Jacobson.

He said “Let me see what I can do.”

Next thing I know, voila, we have a table!

Cheers, Aaron. I owe you big time!

This is how I was able to get a table at one  of the most famous restaurants in America,

The French Laundry.

It’s our last stop in this five-part series.

Discovering the best 3 Michelin  star restaurants in California.

We started with Atelier Crenn,  checked out Single Thread,  

went to Quince and Benu and now, we are here.

Welcome to Yountville, California.

Before we head to our restaurant  for today, we have a little detour.

After all, this is Napa Valley.

What better time to visit a winery?

This is Opus One.

One of California’s most prestigious wineries.

It started as a partnership between  two world-famous wine families:  

Baron Philippe de Rothschild of Château  Mouton Rothschild in Bordeaux, France,  

and Robert Mondavi, a leading figure  in the Napa Valley wine industry.

The collaboration started in 1978,

and the first vintage, Opus One  1979, came out five years later.

Opus One is known for producing  a single wine each year.

In addition to producing some  of California’s best red wine,

the winery is open for private tasting  experiences by appointment only.

Yountville is such a peaceful place.

Pulling up to the iconic restaurant,  you can feel the history and tradition.

I’m excited.

French cuisine is close to my heart.

But I have to admit, I’m also a little nervous.

This is a Thomas Keller restaurant.

He has made a name for himself as an innovator,

a leader and his unparalleled  quest for excellence.

But…

I’ve been to another one of his restaurants,  called Per Se, a 3 Michelin star in New York.

And I was not so impressed.

And now that we are here at The French Laundry,  

Keller’s flagship restaurant,  I’m afraid it will be the same.

But my first impression,  this place is just beautiful.

From here, we see the team hard at work,

while Stevie Wonder’s Signed, Sealed,  Delivered pours from the sound system.

We arrive through the blue door and get a  warm welcome from the front of house team.

We have a moment of chit chat  before being led to the dining room.

The white-washed interior of this historic  building is elegant and understated.

And the table setting plays off the laundry  theme with a traditional clothespin.

Originally, this building was a saloon.

Later it became a French steam laundry,

and in 1974, Yountville  Mayor Don Schmidt bought it.

His plan was to turn it into a restaurant.

In choosing the name, they  stayed true to its roots.

Don’s wife Sally was a chef  and a culinary pioneer.

Who helped launch the farm-to-table  movement that spawned California cuisine.

Sally enjoyed a career as head chef  at The French Laundry for 16 years,

where she served fixed price  menus that changed everyday.

In 1994, a stranger rolled into town,  

hoping to realize his vision of a  French restaurant in Napa Valley.

The writing was on the wall.

That man’s name was Thomas Keller.

A deal was signed, the keys handed over and  not long after, a full renovation was done.

Everything was updated, except for one thing.

The blue door.

Sally passed away in 2022  at the ripe old age of 90.

I didn't want to change the world,

just wanted to cook.

To honor her memory, Keller serves one of Sally’s  original fixed price menus one day of the year.

Beautiful guesture.

This calls for Krug.

A grand cuvee 169.

It’s one of my favorites.

and is a blend of 146 wines  from 11 different years.

The youngest is from 2013 and  the oldest goes back to 2000.

Welcome drink in hand, I check out the wine list.

It’s exhaustive, with some  amazing selections by the glass.

Every meal at The French Laundry starts with this.

It’s a cone filled with smoked salmon mousse and  creme fraiche with “everything bagel” seasoning.

The first bite was dominated by smoked salmon,  but soon it was sweet thanks to the creme fraiche.

This appetizer has it all.

flavors of savory,

sweet and mildly fishy,

with creamy and crunchy textures.

An elevated take on an old childhood  favorite, the ice cream cone.

Next is called ‘Ritz Crackers’ another throwback  to classic kids' snack of cheese and crackers.

Appetizers down, the main courses to go.

The caramelization brings out the  natural sweetness of the cauliflower

while the hazelnuts add  texture and a toasty flavor.

Brown butter ties everything  together with a rich, nutty essence.

Excellent.

The cutlery here is top level.

Although Chef Keller is not  in the tableware business yet,

he does have a collection of ultra-high-end  barware with French luxury brand Christofle.

One of the fanciest items is a  silver-plated champagne bucket

with a sticker price of just under 2000 euros.

Our next course takes us to Japan.

Here we have Sardines on toast - Japanese  Iwashi and barrel-aged malt reduction.

Japanese big fin squid with sweet pepper caponata.

Pink hopper shrimp tempura.

And Pacific Shima aji with Brokaw avocado mousse.

Delicious course with 4 unique preparations.

Loved it.

My next drink is from Japan too.

It’s a sake from Junmai, and  it’s truly something special.

It’s crafted by former Dom Perignon  cellar master Richard Geoffroy.

The story goes, when he retired from  champagne, he couldn’t sit still.

So he moved to Japan to learn  the art of brewing premium sake.

This is one of them.

IWA number 5.

The number refers to five strains of yeast that  bring out a spectrum of flavors and aromas.

For more honest Michelin star reviews like  this one, consider subscribing to our channel.

In the future, we will bring  more fascinating stories,  

behind the scenes and special  events you won’t find anywhere else.

This is what I call a caviar dish.

It’s their signature oysters and pearls.

Sabayon of pearl tapioca  with island creek oysters.

Gorgeous plating and amazing flavors.

Each bite combines creamy sabayon with  briny oysters, creating a perfect balance.

It’s unforgettable,

and so far, this is my favorite.

Our new wine is a 1954 Madeira  from Henriques and Henriques.

It’s bold, sweet and quite acidic.

This bottle is rare and is in  the top 1% of wines in the world.

It’s just an example of one of the  great wines here at The French Laundry.

Having a lot of good wine is  something they are well known for.

And that’s exactly why on Christmas night in 2014,

a gang of thieves broke in, made  their way to the wine cellar,

and robbed it.

Walking away with over half a  million euros worth of wine.

Although the robbers were organized,  they were no match for the police.

The thieves were caught and authorities even  managed to recover many of the missing bottles.

Our next course is Hen-egg custard  with ragout of Perigord truffles.

Love the texture of this one, and the  truffles sent it to another level.

Then a local wine from here in Napa Valley.

A 2022 sauvignon blanc from Eisele with pear,

green apple and citrus fruit  highlighted by creamy texture.

Our next course is called  garden asparagus falafel.

It’s chickpea hummus, broccoli  confetti, garden clover crops.

It’s duck diodine stuffed with  cherries and black winter truffle

with shavings of chicken liver  pate along with pastrami spices.

Unbelievable.

Our next wine is a 2021 Kosta Brown chardonnay  from the Russian river valley here in California.

It’s light and elegant and  pairs with our next two courses.

One of them is Alaskan king crab that  has been poached in sweet butter.

Served with an artichoke and lemon reduction.

So far, everything has been perfect.

Outstanding service, delicious  cooking and of course, good wine.

Our next course is called Boudin Noir.

It’s buttered popcorn grits and  crushed caper-brown butter jus.

Interesting dish with rich  buttery and nutty flavor

tempered by the zing of the capers.

Our next wine is an Italian Brunello.

It’s spicy and intense, fruit-forward, and floral.

It’s paired with a dish called Mac and Cheese.

Macaroni, black winter truffle mousseline, crispy  parmesan and preserved black winter truffle.

This is a brave one.

Serving macaroni at a Michelin star restaurant.

I love it.

Do you see how close together the tables are?

There is little room for the servers.

But they manage to move efficiently  and effortlessly in this small space.

When I mention it, I was told that in the past,

servers had to take dance lessons

so they could move gracefully in  the narrow spaces of the restaurant.

Fantastic!

The wine I savor next is a 2019 pinot noir  premier cru from producer Joseph Roty.

Fresh black and red fruit with a long finish.

It will see us through two courses.

This is rabbit with black mushroom  Tapenade and white asparagus a la Plancha.

The meat is tender and succulent prepared  beautifully with a delicate flavor.

The sauce is intensely rich and creamy.

Next up is an elevated beef wellington.

On the plate it’s served with wilted  arrowleaf spinach, and ruby beet confit.

Simply irresistible.

The wagyu is next level and with  the brioche it’s an absolute winner.

For cheese and desserts, we  are brought to the garden.

Inside the restaurant is nice,  but out here it’s a new world.

We start with aged mimolette  cheese pastry with Olive Tapenade.

Simple ingredients that play  off of each other wonderfully.

We also have some celebrating to do.

My god-son, Bence, turned 18 a few  days ago and we are celebrating here.

I’m sure this is one birthday  he will never forget.

Our next wine is a 2007 dessert wine  from Topaz from my kind of place.

Alexander Valley.

A beautiful selection of desserts are last.

Here we have the chef’s favorite  cake called Gateau Marjolaine

with layers of hazelnut, praline,  chocolate and buttercream.

The classic French Laundry coffee and donuts also  make an appearance with a semifreddo dessert.

We also have a candied, sugar-baked red  rhubarb with ginger cream and honeycomb (pink).

And a cross between tangerine and mango sorbet.

And finally caramels, chocolates and macaroons.

Who comes out next?

The chef de cuisine, David Breeden.

Unfortunately, we need to head to the  airport, so we only have a few minutes.

In that time, we learn he is laid-back and  down-to-earth as he tells us about his hobby.

Taking photos.

Since then, He has notice  much more beauty in life.

He sees light, clouds, and  shadows in a whole new way.

When I asked him how he got started in it,  the conversation turned to the kitchen.

He wanted to give more precise  manuals to his colleagues.

This is the mentality of a successful person.

It’s no wonder that founder and chef Thomas  Keller chose him to lead The French Laundry.

Keller is the first and only  American-born chef to hold  

multiple three-star ratings in the Michelin Guide,

as well as the first American male chef to be  named Chevalier of The French Legion of Honor.

He’s got his fingers in so many pies,  he’s started using his toes too.

He has sold over a million and a half cookbooks,  has a line of cookware and a flour company,

consults for movies like Spanglish and Ratatouille

and he coached the American team to its  first-ever gold medal at the Bocuse d’Or.

Before we say goodbye, we get  a quick tour of the kitchen.

And get a taste of how they manage a  packed restaurant each and every day.

When all is said and done, the only  thing left is to pick up the bill.

Our total for today comes to  fifteen hundred euro and change.

What can I say about The French Laundry?

There is no comparison to Keller’s  New York restaurant Per Se.

It was practically a perfect experience.

I loved being here.

I loved the flavors, the setting,  and of course, the people.

Speaking of people, there is  someone at The French Laundry

that really stood out for me.

This guy.

His name is Brighton.

Highly professional and knows how to deliver  personalized service in just the right way.

His perfect posture, and elegent  movement are those of a ballet dancer.

He is like a movie star.

Smart, funny, kind, energetic,

the list goes on.

I have experienced lots of excellent  service in the last few years.

But if there is one person who takes  the crown as the King of Hospitality,

It's Brighton.

What about the queen?

That would have to be Lisa Nilsson.

The Service Captain at Zén in Singapore.

She created her own universe,

She is like no other.

I simply adore her.

And now, it’s that time.

To say goodbye to California.

Looking back, it was full of surprises.

Before I went to the USA,

I wasn’t expecting any special or  surprising restaurant experiences.

It’s just not what came to mind  when I thought of the United States.

In my trip to New York, I tried five  of the 3 Michelin star restaurants,

and was impressed by one or two.

Here in California, however,  it’s a different story.

All five restaurants were completely different,

each with a unique approach  to gastronomy and hospitality.

And four of them completely amazed me.

It's rare to find places in the world

where such diverse and fantastic restaurants  are located so close to each other.

I would have a hard time naming  another part of the world

where I liked four restaurants  in one place so much.

I want to give a huge shout-out to all  the staff at the California restaurants

we covered on this trip.

Thank you so much for hosting us.