Dish · The French Laundry, Yountville
“bacon and Eggs”
Sarawak Black Peppercorn-Honey Glazed Hobbs’ Bacon, Sunny Side Up Quail Egg, “Sauce Gribiche” and Regiis Ova Royal Ossetra Caviar
- First documented
- 2026
- Latest documented
- September 15, 2026
- Appearances
- 1
- Description revisions
- 0
From the record
“Bacon and Eggs” is documented in the Cartelier archive as served at The French Laundry in Yountville, CA. It appears on the menu of September 15, 2026 under “CHEF’S TASTING MENU”, one of 12 items served that dinner. As printed, the kitchen describes it: Sarawak Black Peppercorn-Honey Glazed Hobbs’ Bacon, Sunny Side Up Quail Egg, “Sauce Gribiche” and Regiis Ova Royal Ossetra Caviar. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.
The dish through time
Each appearance preserves the exact description as it was printed.
As printed — September 15, 2026
“Bacon and Eggs”
Sarawak Black Peppercorn-Honey Glazed Hobbs’ Bacon, Sunny Side Up Quail Egg, “Sauce Gribiche” and Regiis Ova Royal Ossetra Caviar
- Menu date
- September 15, 2026
- Service
- dinner · CHEF’S TASTING MENU
- Supplement
- 60
- Source
- Official source
Served alongside — CHEF’S TASTING MENU
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Every appearance
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