Cartelier

Dish · The French Laundry, Yountville

Sweet Butter Poached Nova Scotia Lobster

Cauliflower “Potage,” Bantam Hen Egg Yolk “Gnocchi” and Crushed Spanish Caper “Emulsion”

First documented
2026
Latest documented
September 17, 2026
Appearances
13
Description revisions
12

From the record

Sweet Butter Poached Nova Scotia Lobster is documented in the Cartelier archive as served at The French Laundry in Yountville, CA. The archive holds 13 appearances, from July 17, 2026 to September 17, 2026. As printed, the kitchen describes it: Cauliflower “Potage,” Bantam Hen Egg Yolk “Gnocchi” and Crushed Spanish Caper “Emulsion”. 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 17, 2026

Sweet Butter Poached Nova Scotia Lobster

Cauliflower “Potage,” Bantam Hen Egg Yolk “Gnocchi” and Crushed Spanish Caper “Emulsion”

Menu date
September 17, 2026
Service
dinner
Price
None
Source
Official source
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Served alongside

More from the kitchen at The French Laundry

Every appearance

September 17, 2026Cauliflower “Potage,” Bantam Hen Egg Yolk “Gnocchi” and Crushed Spanish Caper “Emulsion”officialSeptember 15, 2026“Pommes Purée,” Caramelized Savoy Cabbage “Pierogi,” Garden Watercress Leaves and “Beurre Rouge”officialSeptember 11, 2026“Pommes Purée,” Blue Hill Bay Mussel “Dumpling,” Baby Fennel “à la Plancha” and “Bouillabaisse Consommé”officialSeptember 8, 2026Fork Crushed La Ratte Potato, Cipollini Onion Ring, Nasturtium Shoots and “Crème de Homard”officialSeptember 4, 2026Wilted Arrowleaf Spinach, Wild Oregon Chanterelle Mushrooms, Pickled Fairytale Eggplants and Crushed Spanish Caper “Bouillon”officialAugust 11, 2026Crispy Garden Elephant Garlic, Wild Oregon Chanterelle Mushroom “Tapenade” and “Vin Jaune” EmulsionofficialJuly 29, 2026Preserved Garden Green Tomatoes, Genovese Basil “Dumpling” and Early Girl Tomato “Mousseline”officialJuly 28, 2026Cured Garden Radishes, Flavor Gator Plumcot “Coulis,” Crispy Shiso Leaves and Toasted White Sesame Seed “Vierge”officialJuly 24, 2026Fork Crushed Garden Fingerling Potatoes, Crispy Cipollini Onion, Nasturtium Shoots and “Crème de Homard”officialJuly 23, 2026“Pommes Purée,” Nantes Carrots, Preserved Meyer Lemon and Vadouvan Curry EmulsionofficialJuly 22, 2026“Pommes Purée,” Nantes Carrots, Broccoli “Confetti” and Tarragon “Beurre Blanc”officialJuly 21, 2026Mount Shasta Chanterelle Mushroom “Tapenade,” Bantam Hen Egg Yolk “Gnocchi,” Malabar Spinach Leaves and “Vin Jaune” EmulsionofficialJuly 17, 2026Brentwood Yellow Corn “Relish,” Cured Watermelon Radishes and “Pimentón Reduction”official

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