The French Laundry · Menu comparison
August 1 ↠ August 2
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 4
- dishes added
- 1
- removed
- 1
- price changed
- 4
- descriptions changed
- 10
- unchanged
Added
Scottish Sea Trout “Chaud-Froid”
CHEF’S TASTING MENU · first documented appearance
Hawaiian Heart of Peach Palm “Falafel”
CHEF’S TASTING MENU · first documented appearance
Marinated Garden Cherry Tomatoes
CHEF’S TASTING MENU · first documented appearance
Applewood Smoked Amish Green Circle Poularde
CHEF’S TASTING MENU · first documented appearance
Removed
Liberty Farms Pekin Duck
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
Supplement 60 ↠ —
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” → “—”
Hokkaido Sea Scallop “à la Plancha”
“Marinated Garden Cherry Tomatoes, Fragrant Basils and Green Tomato “Vierge”” → “—”
K&J Orchards O’Henry Peaches
“White Verjus “Gelée” and Tahitian Vanilla Crémeux” → “Brown Sugar Crumble and Tahitian Vanilla “Crémeux””