The French Laundry · Menu comparison
September 10 ↠ September 11
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 4
- dishes added
- 4
- removed
- 0
- price changed
- 2
- descriptions changed
- 9
- unchanged
Added
Pacific Shima Aji Tartare
CHEF’S TASTING MENU · first documented appearance
Sweet Butter Poached Nova Scotia Lobster
CHEF’S TASTING MENU · first documented appearance
Applewood Smoked Thomas Farms Squab
CHEF’S TASTING MENU · first documented appearance
85% Abinoa Chocolate “Mousseux”
CHEF’S TASTING MENU · first documented appearance
Removed
Oil Poached San Francisco Bay Black Cod
Preserved in the archive
Nova Scotia Lobster
Preserved in the archive
Applewood Smoked Amish Green Circle Poularde
Preserved in the archive
K+M 70% Peruvian Chocolate
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Scottish Sea Trout “Parfait”, Bantam Hen Egg “Mousse,” Sweet Dill “Arlette” and Preserved Horseradish “Anchoïade”” → “Scottish Sea Trout “Parfait,” Sweet Dill “Arlette,” Garden Cutting Celery and Preserved Horseradish “Anchoïade””
“Bread and Butter”
“2006 Laminated Brioche and Hilary Haigh’s Animal Farm Butter 2026” → “Laminated Brioche and Hilary Haigh’s Animal Farm Butter”