The French Laundry · Menu comparison
September 7 ↠ September 12
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 6
- dishes added
- 6
- removed
- 0
- price changed
- 3
- descriptions changed
- 6
- unchanged
Added
Garden Eggplant Medley
CHEF’S TASTING MENU · first documented appearance
Hokkaido Sea Scallop “Tataki”
CHEF’S TASTING MENU · first documented appearance
Sautéed Fillet of Norwegian Halibut
CHEF’S TASTING MENU · first documented appearance
Liberty Farms Pekin Duck
CHEF’S TASTING MENU · first documented appearance
Garden Mint Ice Cream
CHEF’S TASTING MENU · first documented appearance
85% Abinoa Chocolate “Mousseux”
CHEF’S TASTING MENU · first documented appearance
Removed
Garden Heirloom Tomato Salad
Preserved in the archive
Hokkaido Sea Scallop “à la Plancha”
Preserved in the archive
Sautéed Fillet of Pacific Yellowtail
Preserved in the archive
Applewood Smoked Thomas Farms Squab
Preserved in the archive
Roasted Corn Silk Ice Cream
Preserved in the archive
K+M 70% Peruvian Chocolate
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Sacramento Delta Sturgeon, Fork Crushed Bantam Hen Eggs and Garden Cutting Celery” → “Sacramento Delta Sturgeon “Parfait,” Garden Cutting Celery, Toasted Brioche “Croûton” and “Sauce Gribiche””
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Charred Eggplant “Béchamel,” Roasted Avocado Squash, Crispy Chickpea “Panisse” and “Meyer Lemon Jus”” → ““Pommes Purée,” Caramelized Cabbage “Pierogi,” “Boudin Noir” and Red Cabbage Reduction”
Japanese Miyazaki Wagyu
““Pommes Écrasées,” King Richard Leeks, Caramelized Cipollini Onion, Watercress Leaves and Sweet Onion “au Jus”” → “Jacobsen Orchards Zephyr Squash Blossom “Farci,” Kettle Garlic “Pudding,” Broccoli “Confetti” and Barrel Aged Tamari Emulsion”