Mediterranean Turbot “cuit À la Vapeur”

From the record

Mediterranean Turbot “Cuit à la Vapeur” is documented in the Cartelier archive as served at The French Laundry in Yountville, CA. It appears on the menu of August 8, 2026 under “CHEF’S TASTING MENU”, one of 12 items served that dinner. As printed, the kitchen describes it: Garden Romano Bean “Succotash,” Crispy Hominy “Beignet,” Nasturtium Shoots and Brentwood Yellow Corn “Mousseline”. 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.