Cartelier

Dish · The French Laundry, Yountville

Sautéed Fillet of Norwegian Halibut

Wild Oregon Chanterelle Mushroom “Tapenade,” Hakurei Turnips, Garden New Zealand Spinach Leaves and “Crème de Champignon”

First documented
2026
Latest documented
September 13, 2026
Appearances
7
Description revisions
3

From the record

Sautéed Fillet of Norwegian Halibut is documented in the Cartelier archive as served at The French Laundry in Yountville, CA. The archive holds 7 appearances, from July 26, 2026 to September 13, 2026. As printed, the kitchen describes it: Wild Oregon Chanterelle Mushroom “Tapenade,” Hakurei Turnips, Garden New Zealand Spinach Leaves and “Crème de Champignon”. 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 13, 2026

Sautéed Fillet of Norwegian Halibut

Wild Oregon Chanterelle Mushroom “Tapenade,” Hakurei Turnips, Garden New Zealand Spinach Leaves and “Crème de Champignon”

Menu date
September 13, 2026
Service
dinner · chef’s tasting menu
Price
None
Source
Official source
Open this menu →

Served alongside — chef’s tasting menu

More from the kitchen at The French Laundry

Every appearance

September 13, 2026Wild Oregon Chanterelle Mushroom “Tapenade,” Hakurei Turnips, Garden New Zealand Spinach Leaves and “Crème de Champignon”officialSeptember 12, 2026Wild Oregon Chanterelle Mushroom “Tapenade,” Hakurei Turnips, Garden New Zealand Spinach Leaves and “Crème de Champignon”officialAugust 2, 2026Wild Oregon Chanterelle Mushroom “Tapenade,” Crispy “Brandade,” Garden Nasturtium Shoots and Brentwood Yellow Corn “Mousseline”officialAugust 1, 2026Wild Oregon Chanterelle Mushroom “Tapenade,” Crispy “Brandade,” Garden Nasturtium Shoots and Brentwood Yellow Corn “Mousseline”officialAugust 1, 2026Sautéed Fillet of Norwegian HalibutofficialJuly 27, 2026Crispy “Brandade,” Mount Shasta Chanterelle Mushrooms, Wilted Arrowleaf Spinach and “Sauce Vin Blanc”officialJuly 26, 2026Crispy “Brandade,” Mount Shasta Chanterelle Mushrooms, Wilted Arrowleaf Spinach and “Sauce Vin Blanc”official

History grows as more menus of The French Laundry are preserved.