Dish · The French Laundry, Yountville
Regiis OVA Royal Ossetra Caviar
Hawaiian Bigeye Tuna Tartare, Brokaw Avocado “Mousse” and Young Ginger “Vierge”
- First documented
- 2026
- Latest documented
- November 9, 2026
- Appearances
- 57
- Description revisions
- 45
From the record
REGIIS OVA ROYAL OSSETRA CAVIAR is documented in the Cartelier archive as served at The French Laundry in Yountville, CA. The archive holds 57 appearances, from July 17, 2026 to November 9, 2026. As printed, the kitchen describes it: Hawaiian Bigeye Tuna Tartare, Brokaw Avocado “Mousse” and Young Ginger “Vierge”. 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 — November 9, 2026
REGIIS OVA ROYAL OSSETRA CAVIAR
Hawaiian Bigeye Tuna Tartare, Brokaw Avocado “Mousse” and Young Ginger “Vierge”
- Menu date
- November 9, 2026
- Service
- dinner
- Supplement
- 60
- Source
- Official source
Ingredients named
Served alongside
More from the kitchen at The French Laundry
Every appearance
November 9, 2026Hawaiian Bigeye Tuna Tartare, Brokaw Avocado “Mousse” and Young Ginger “Vierge”officialNovember 3, 2026Hokkaido Sea Scallop “Tartelette,” Garden Hakurei Turnips and Toasted Nori EmulsionofficialOctober 27, 2026Wild Scottish Sea Trout “Chaud-Froid,” Preserved Horseradish “Crème Fraîche” and “Borscht Vierge”officialOctober 20, 2026Hokkaido Sea Scallop “à la Plancha,” Cauliflower “Bavarois,” Toasted Brioche “Croûton” and Crushed Spanish Caper “Gremolata”officialOctober 5, 2026Sacramento Delta Sturgeon, Brioche “Croûton” and Preserved Horseradish “Crème Fraîche”officialSeptember 29, 2026Sacramento Delta Sturgeon, Deviled Quail Egg, Toasted Brioche “Melba”
and Preserved Horseradish “Vierge”officialSeptember 28, 2026New Caledonian Blue Prawn “Toast,” Bantam Hen Egg “Mousse”
and Garden Cutting CeleryofficialSeptember 27, 2026New Caledonian Blue Prawn “Toast,” Bantam Hen Egg “Mousse”
and Garden Cutting CeleryofficialSeptember 25, 2026Pacific Shima Aji “en Crêpe,” Ruby Beet “Relish” and Sweet Dill “Lavash”officialSeptember 24, 2026Sacramento Delta Sturgeon, Ruby Beet “Relish”
and Sweet Dill “Lavash”officialSeptember 23, 2026Smoked Sacramento Delta Sturgeon, Ruby Beet “Relish” and Sweet Dill “Lavash”officialSeptember 22, 2026Sacramento Delta Sturgeon “Cheesecake,” Everything Bagel “Arlette” and Animal Farm Buttermilk DressingofficialSeptember 21, 2026Sacramento Delta Sturgeon “Cheesecake,” Pickled Red Pearl Onion and Everything Bagel “Arlette”officialSeptember 20, 2026Grilled Pacific Bluefin Tuna, Compressed Melons and Young Coconut “Pudding”officialSeptember 19, 2026Grilled Pacific Bluefin Tuna, Compressed Melons and Young Coconut “Pudding”officialSeptember 18, 2026Pink Hopper Shrimp “Beignet,” Crispy Battera Kombu and “Sweet and Sour” CondimentofficialSeptember 17, 2026Pink Hopper Shrimp “Beignet,” “Sweet and Sour” Condiment and Crispy Battera KombuofficialSeptember 14, 2026Sacramento Delta Sturgeon, Preserved Horseradish “Panna Cotta” and Granny Smith Apple “Vierge”officialSeptember 13, 2026Sacramento Delta Sturgeon “Parfait,” Garden Cutting Celery, Toasted Brioche “Croûton” and “Sauce Gribiche”officialSeptember 12, 2026Sacramento Delta Sturgeon “Parfait,” Garden Cutting Celery, Toasted Brioche “Croûton” and “Sauce Gribiche”officialSeptember 11, 2026Scottish Sea Trout “Parfait,” Sweet Dill “Arlette,” Garden Cutting Celery and Preserved Horseradish “Anchoïade”officialSeptember 10, 2026Scottish Sea Trout “Parfait”, Bantam Hen Egg “Mousse,” Sweet Dill “Arlette” and Preserved Horseradish “Anchoïade”officialSeptember 9, 2026Crispy Salmon Creek Kurobuta Pork Jowl, King Richard Leek “à la Vinaigrette”
and Bantam Hen Egg “Mousse”officialSeptember 8, 2026Crispy Salmon Creek Kurobuta Pork Jowl, King Richard Leek “à la Vinaigrette” and Bantam Hen Egg “Mousse”officialSeptember 7, 2026Sacramento Delta Sturgeon, Fork Crushed Bantam Hen Eggs and Garden Cutting CeleryofficialSeptember 6, 2026Sacramento Delta Sturgeon, Brioche “Soldier,” Garden Cutting Celery and Sweet Dill MayonnaiseofficialSeptember 5, 2026Alaskan King Crab “Boudin,” Garden Cutting Celery and Sweet Dill MayonnaiseofficialSeptember 4, 2026Regiis Ova Royal Ossetra CaviarofficialSeptember 3, 2026Alaskan King Crab “Omelette,” Bantam Hen Egg “Mousse,” Compressed Frisée Lettuce and Preserved Meyer Lemon DressingofficialSeptember 2, 2026Salmon Creek Kurobuta Pork Jowl, Compressed Manila Mango, Grilled Little Gem Lettuce and “Nuoc Cham Vierge”officialAugust 12, 2026Scottish Sea Trout Tartare, Bantam Hen Egg “Purée,” Brioche “Croûton” and Garden Cutting CeleryofficialAugust 12, 2026Scottish Sea Trout Tartare, Bantam Hen Egg “Purée,” Brioche “Croûton” and Garden Cutting CeleryofficialAugust 12, 2026Scottish Sea Trout Tartare, Bantam Hen Egg “Purée,” Brioche “Croûton” and Garden Cutting CeleryofficialAugust 11, 2026Hokkaido Sea Scallop “Tartelette,” Pickled Garden Pink Pearl Apple and Hilary Haigh’s Animal Farm Buttermilk DressingofficialAugust 10, 2026Hokkaido Sea Scallop Crudo, Young Coconut “Pudding,” Puffed Forbidden Black Rice and Garden Shiso “Vierge”officialAugust 9, 2026Salmon Creek Pork Jowl “Rillette,” Whipped Kendall Farms “Crème Fraîche,”
Garden Cutting Celery and Pink Pearl Apple “Vierge”officialAugust 8, 2026Salmon Creek Pork Jowl “Rillette,” Whipped Kendall Farms “Crème Fraîche,” Garden Cutting Celery and Pink Pearl Apple “Vierge”officialAugust 6, 2026Santa Barbara Spot Prawn “Cocktail,” Bantam Hen Egg “Mousse” and Pickled Garden CeleriesofficialAugust 5, 2026Santa Barbara Spot Prawn “Cocktail,” Bantam Hen Egg “Mousse” and Pickled Garden CeleriesofficialAugust 3, 2026Hawaiian Bigeye Tuna “Pavé,” Compressed Summer Melons and Young Ginger “Gastrique”officialAugust 2, 2026Regiis Ova Royal Ossetra CaviarofficialAugust 1, 2026Scottish Sea Trout “Chaud-Froid,” Bantam Hen Egg “Mousse” and Sweet Dill “Arlette”officialAugust 1, 2026Regiis Ova Royal Ossetra CaviarofficialJuly 31, 2026Regiis Ova Royal Ossetra Caviar ( 60.00 supplement )officialJuly 30, 2026Salmon Creek Pork Jowl “Rillette,” Koshihikari Rice “Porridge” and Preserved Garden Mustard GreensofficialJuly 29, 2026Sacramento Delta Sturgeon, Garden Little Gem Lettuce and Cutting Celery
( 60.00 supplement )officialJuly 28, 2026Sacramento Delta Sturgeon, Garden Little Gem Lettuce and Cutting CeleryofficialJuly 27, 2026Japanese Bluefin Tuna “Pavé,” Bantam Hen Egg “Terrine” and “Sauce Tonnato”officialJuly 26, 2026Japanese Bluefin Tuna “Pavé,” Bantam Hen Egg “Terrine” and “Sauce Tonnato”officialJuly 24, 2026Salmon Creek Kurobuta Pork Jowl “Rillette,” Garden Cutting Celery and Bantam Hen Egg “Gribiche”officialJuly 23, 2026Salmon Creek Pork Jowl “Rillette,” Garden Cutting Celery and Bantam Hen Egg “Gribiche”officialJuly 22, 2026Sacramento Delta Sturgeon, Pickled Garden Cucumbers and Sweet Dill “Mayonnaise”officialJuly 21, 2026Sacramento Delta Sturgeon, Pickled Garden Cucumbers and Sweet Dill “Mayonnaise”officialJuly 20, 2026Hokkaido Sea Scallop Crudo, Jamón Ibérico Crumble, Cutting Celery and “Sauce Anchoïade”officialJuly 19, 2026Hawaiian Bigeye Tuna Tartare, Bantam Hen Egg “Terrine” and “Sauce Tonnato”officialJuly 18, 2026Hawaiian Bigeye Tuna Tartare, Bantam Hen Egg “Terrine”
and “Sauce Tonnato”officialJuly 17, 2026Sacramento Delta Sturgeon, Yukon Gold Potato “Rösti,” Pickled Red Pearl Onion and Garden Cutting Celeryofficial
History grows as more menus of The French Laundry are preserved.