French Laundry

Infobox Restaurant
name = The French Laundry

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image_width = 300px
image_caption = Exterior of The French Laundry
established =1978
current-owner =Thomas Keller
head-chef =Thomas Keller
food-type =Contemporary American with French influences
dress-code =
rating =
street-address =6640 Washington St
city =Yountville
state =California
zip =94599
country =United States
seating-capacity =
reservations =
telephone =
website = [http://www.frenchlaundry.com/ www.frenchlaundry.com] The French Laundry is an American restaurant located in Yountville, California, in the Napa Valley. The chef and owner of the French Laundry is Thomas Keller.

Notable alumni of the French Laundry's kitchen staff include Grant Achatz of Alinea (restaurant), Ron Siegel of The Dining Room at the Ritz Carlton, and Duff Goldman of Food Network fame.

The restaurant has won several awards and is considered by many critics to be one of the best restaurants in the United States and the world. [cite web|url=http://travel.nytimes.com/travel/guides/north-america/united-states/california/napa-valley/restaurant-detail.html?vid=1154654635092|title=The French Laundry - Reviews and Ratings of Restaurants in Napa Valley - New York Times Travel|publisher=The New York Times|accessdate=2008-04-28]

History of the building

The building was built as a saloon in the 1900s by a Scottish stonesman for Pierre Guillaume. A law was passed in 1906 prohibiting sale of alcohol within a mile of a veteran's home. This caused Guillaume to sell the building.

In the 1920s the building was owned by John Lande who used it as a French steam laundry.

In 1978 the mayor of Yountville renovated the building into a restaurant. Don and Sally Schmidt owned the French Laundry for much of the 80s, and the early nineties. Even then it was the type of restaurant where reservations were difficult to get; and celebrities, and at least one president, had dinner.Fact|date=February 2007 In 1994 Keller bought the restaurant, and kept the name, the "French Laundry".

Food

There are three menus daily. Each is $240 (as of 2007) including service. One is a prix fixe menu; the second is a degustation (tasting) menu, and the third is a vegetable tasting menu. During the holiday season, the restaurant may offer special dishes that would not otherwise be on the menu.

Tasting menus consist of between five and eleven dishes, often with some optional courses (for example white truffles, foie gras or Wagyu beef or black truffles) for about $30 to $100 more - a "supplement." Unadvertised, but available by arrangement, is a special tasting menu with approximately twenty courses for around $400, as well as occasional special menus such as a truffle tasting menu for $995. Thomas Keller's per se in New York shares a similar menu and pricing structure.

The food is mainly contemporary American with French influences, often based upon American food concepts and phrases but prepared according to French culinary preparations. Most of the dishes are culinarily extravagant and dramatically presented.

The dishes on the standard menus are served in either seven or nine courses. While ingredients such as 100-year-old balsamic vinegar are sourced worldwide, Thomas Keller is also a champion of local family-owned producers of high-quality produce, meats, and other ingredients, including produce from the French Laundry's garden across the street and breads from down the road. Thomas Keller's philosophy is a diversity and progression of small dishes with a variety of tastes and aesthetics (similar to kaiseki cuisine). An extended meal can stretch to as long as six hours, with a break suggested midway to relax in the French Laundry's garden, weather allowing. An average meal takes 3.5 to 4 hours.

Dishes are typically innovative and laborious to prepare, with many bearing whimsical names. Signature dishes include Oysters and Pearls (oyster and caviar served on warm savory pearl tapioca custard), Surf and Turf (lobster tail with sautéed foie gras), Peas and Carrots (lobster knuckle meat wrapped in a pancake with carrot and butter emulsion sauce and pea shoots), Coffee and Doughnuts (miniature fried doughnuts with a small demitasse of espresso), and Yabba-Dabba-Doo (bone-in beef ribeye with crispy potatoes and prunes).

Reservations

Reservations are accepted up to two months in advance. The reservations line is open from 10 a.m. to 5.30 p.m, Pacific Time, although reservations are normally full within an hour or less of opening. The reservations line does not take messages, and is almost always busy. The French Laundry also has a limited presence on OpenTable, making two tables available for 5:30 pm, and one at 9:00 pm.

The restaurant is also available for private parties of 8-10 guests, or the entire facility can be rented for up to 62 people.

Awards and accolades

* 2007, Michelin Guide, Three Stars
* 2006, Michelin Guide, Three Stars in the first-ever ranking of the SF Bay Area
* 2004-2006, Top 40 Restaurants in the US Andre Gayot Guide.
* 2005-2008, "Best Restaurant in the Americas," Restaurant (Magazine) Top 50.
* 2005-1999, Five-Star Award, Mobil Travel Guide
* 2004-2003, "Best Restaurant in the World," Restaurant (Magazine) Top 50.
* 2003, "Outstanding Service Award," James Beard Foundation
* 2003-1998, Voted #1 - Top Food, Zagat Guide to the Bay Area
* 2002 Awarded the top honor of World Master of Culinary Arts 2001, a 1st annual award given by Wedgwood
* 2001, "America's Best Chef," Time Magazine
* 2001, Outstanding Wine Service Award, James Beard Foundation
* 2000, "Favorite Restaurant in the U.S.," Food & Wine Magazine Restaurant Experts' Poll
* 2000, Inducted into "Who's Who in Food & Beverage," James Beard Foundation

References

External links

* [http://www.frenchlaundry.com/ French Laundry official site]
* [http://www.epicurious.com/recipes/recipe_views/views/231348 Thomas Keller's Roast Chicken]
* [http://www.frenchlaundryathome.com/ A home cook cooks the entire French Laundry Cookbook]