The French Laundry · Menu comparison
July 31 ↠ August 1
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 4
- dishes added
- 7
- removed
- 0
- price changed
- 5
- descriptions changed
- 10
- unchanged
Added
Hokkaido Sea Scallop “à la Plancha”
CHEF’S TASTING MENU · first documented appearance
Sautéed Fillet of Norwegian Halibut
CHEF’S TASTING MENU · first documented appearance
K&J Orchards O’Henry Peaches
CHEF’S TASTING MENU · first documented appearance
Jacobsen Orchards Rose Geranium Ice Cream
CHEF’S TASTING MENU · first documented appearance
Removed
Salmon Creek Pork Jowl “Rillette”
Preserved in the archive
Hawaiian Heart of Peach Palm “Falafel”
Preserved in the archive
Hawaiian Bigeye Tuna Tartare
Preserved in the archive
Brokaw Avocado "Mousse"
Preserved in the archive
Crispy Chesapeake Bay Soft Shell Crab
Preserved in the archive
Jacobsen Orchards Double Jewel Peaches
Preserved in the archive
Kendall Farms “Crème Fraîche” Sherbet
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“—” → “Scottish Sea Trout “Chaud-Froid,” Bantam Hen Egg “Mousse” and Sweet Dill “Arlette””
Garden Cucumber Salad
“—” → “Hawaiian Heart of Peach Palm “Falafel,” Whipped “Labneh,” Sunflower Sprouts and “Paloise” Dressing”
Liberty Farms Pekin Duck
“Melted Savoy Cabbage, Poached Garden Pink Pearl Apple, Hakurei Turnips and Brown Butter Emulsion” → “K&J Orchards Morettini Pear, Belgian Endive “Marmalade,” Toasted English Walnut and Aged Balsamic Reduction”
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
““Pommes Écrasées,” Roasted “Ronde de Nice” Squashes, Wild Oregon Morel Mushroom “Farci” and Forest Mushroom “Jus Gras”” → “Jacobsen Orchards Zephyr Squash Blossom “Farci,” Charred Eggplant “Béchamel,” Chickpea “Panisse” and “Meyer Lemon Jus””
Japanese Miyazaki Wagyu
“Bantam Hen Egg “Purée,” Corned Marcho Farms Veal Tongue, Crispy Cipollini Onion and “Béarnaise Gastrique”” → ““Pommes Anna,” Garden Elephant Garlic “Coulis,” Caramelized Cipollini Onion and “Bordelaise Vinaigrette””