Dish · The French Laundry, Yountville
Scottish Sea Trout “Chaud-Froid”
Scottish Sea Trout “Chaud-Froid,” Bantam Hen Egg “Mousse” and Sweet Dill “Arlette”
- First documented
- 2026
- Latest documented
- August 2, 2026
- Appearances
- 1
- Description revisions
- 0
From the record
Scottish Sea Trout “Chaud-Froid” is documented in the Cartelier archive as served at The French Laundry in Yountville, CA. It appears on the menu of August 2, 2026 under “CHEF’S TASTING MENU”, one of 18 items served that dinner. As printed, the kitchen describes it: scottish sea trout “chaud-froid,” bantam hen egg “mousse” and sweet dill “arlette”. 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 — August 2, 2026
Scottish Sea Trout “Chaud-Froid”
Scottish Sea Trout “Chaud-Froid,” Bantam Hen Egg “Mousse” and Sweet Dill “Arlette”
- Menu date
- August 2, 2026
- Service
- dinner · CHEF’S TASTING MENU
- Supplement
- 60
- Source
- Official source
Served alongside — CHEF’S TASTING MENU
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