Dish · The French Laundry, Yountville
Grilled Fillet of Hawaiian Bigeye Tuna
Brokaw Avocado “Purée,” Hawaiian Heart of Peach Palm, Cured Cerignola Olives and “Provençale Vinaigrette”
- First documented
- 2026
- Latest documented
- September 3, 2026
- Appearances
- 1
- Description revisions
- 0
From the record
Grilled Fillet of Hawaiian Bigeye Tuna is documented in the Cartelier archive as served at The French Laundry in Yountville, CA. It appears on the menu of September 3, 2026 under “CHEF’S TASTING MENU”, one of 12 items served that dinner. As printed, the kitchen describes it: Brokaw Avocado “Purée,” Hawaiian Heart of Peach Palm, Cured Cerignola Olives and “Provençale Vinaigrette”. 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 3, 2026
Grilled Fillet of Hawaiian Bigeye Tuna
Brokaw Avocado “Purée,” Hawaiian Heart of Peach Palm, Cured Cerignola Olives and “Provençale Vinaigrette”
- Menu date
- September 3, 2026
- Service
- dinner · CHEF’S TASTING MENU
- Price
- None
- Source
- Official source
Served alongside — CHEF’S TASTING MENU
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Every appearance
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