The French Laundry · Menu comparison
September 11 ↠ September 12
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 5
- dishes added
- 5
- removed
- 0
- price changed
- 4
- 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
Removed
Garden Heirloom Tomato Salad
Preserved in the archive
Pacific Shima Aji Tartare
Preserved in the archive
Sweet Butter Poached Nova Scotia Lobster
Preserved in the archive
Applewood Smoked Thomas Farms Squab
Preserved in the archive
Roasted Corn Silk Ice Cream
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Scottish Sea Trout “Parfait,” Sweet Dill “Arlette,” Garden Cutting Celery and Preserved Horseradish “Anchoïade”” → “Sacramento Delta Sturgeon “Parfait,” Garden Cutting Celery, Toasted Brioche “Croûton” and “Sauce Gribiche””
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
“Chickpea “Hummus,” Cauliflower “Toast,” Nantes Carrots and “English Thyme Jus”” → ““Pommes Purée,” Caramelized Cabbage “Pierogi,” “Boudin Noir” and Red Cabbage Reduction”
Japanese Miyazaki Wagyu
“Black Garlic “Coulis,” Braised Garden Fairytale Eggplant, Broccoli “Confetti” and Barrel Aged Tamari Reduction” → “Jacobsen Orchards Zephyr Squash Blossom “Farci,” Kettle Garlic “Pudding,” Broccoli “Confetti” and Barrel Aged Tamari Emulsion”
85% Abinoa Chocolate “Mousseux”
“Bitter Cocoa-Almond “Sablé” and Roasted Madagascan Vanilla “Cremeux”” → “Almond “Sablé Breton” and Roasted Madagascan Vanilla “Cremeux””