The French Laundry · Menu comparison
September 13 ↠ September 14
CHEF’S TASTING MENU · dinner · both menus preserved with provenance
- 3
- dishes added
- 3
- removed
- 0
- price changed
- 4
- descriptions changed
- 8
- unchanged
Added
Spanish Octopus “al Pastor”
CHEF’S TASTING MENU · first documented appearance
Sautéed Fillet of Pacific Yellowtail
CHEF’S TASTING MENU · first documented appearance
Applewood Smoked Wolfe Ranch Quail
CHEF’S TASTING MENU · first documented appearance
Removed
Hokkaido Sea Scallop “Tataki”
Preserved in the archive
Sautéed Fillet of Norwegian Halibut
Preserved in the archive
Liberty Farms Pekin Duck
Preserved in the archive
Changed
Regiis Ova Royal Ossetra Caviar
“Sacramento Delta Sturgeon “Parfait,” Garden Cutting Celery, Toasted Brioche “Croûton” and “Sauce Gribiche”” → “Sacramento Delta Sturgeon, Preserved Horseradish “Panna Cotta” and Granny Smith Apple “Vierge””
“Bread and Butter”
“Laminated Brioche and Hilary Haigh’s Animal Farm Butter” → “2006 Laminated Brioche and Hilary Haigh’s Animal Farm Butter 2026”
Herb Roasted “Prime Rib” of Elysian Fields Farm Lamb
““Pommes Purée,” Caramelized Cabbage “Pierogi,” “Boudin Noir” and Red Cabbage Reduction” → “Braised Lamb Cheek “Pressé,” Wild Oregon Chanterelle Mushrooms, Tender Garden Herb Salad and “Madeira Jus””
Japanese Miyazaki Wagyu
“Jacobsen Orchards Zephyr Squash Blossom “Farci,” Kettle Garlic “Pudding,” Broccoli “Confetti” and Barrel Aged Tamari Emulsion” → “Wilted Arrowleaf Spinach, Fork Crushed Garden Red Kuri Squash, Pickled Hakurei Turnips and Ruby Beet Reduction”