喺米國住而又鍾意食嘅朋友都一定聽過 French Laundry啦。呢間米記三星好多年被選為全美第一嘅餐廳，更曾經獲選為全球第一添！
難得住近 napa valley, 我想試好耐架喇。但佢出名難訂位！要早兩個月訂架~~ 不過佢個電話長年唔通，opentable又長期冇位。咁點呢？
網上有人話，某啲 napa valley 嘅酒店有機會可以幫你訂到，但我唔想無端端走去住酒店喎~
唯有狂試opentable啦。
點知比我發現一個trick!
由於訂 French Laundry 係要比低信用咭資料，唔出現係會照收你錢嘅。所以訂咗位又打算唔到嘅人一定會喺限期前 cancel... opentable 晚晚 update, 我試過好幾晚半夜3點幾試係會忽然間有位架！但就未必啱你schedule 囉。
結果皇天不負有心人，我揀到一個weekend呀！嗱嗱聲訂啦梗係！
好開心呀~
快啲睇下我地食咗咩啦！
佢地攞過嘅Awards:
2002: World's 3rd Best Restaurant, Best Restaurant in USA
2003: World's Best Restaurant, , Best Restaurant in USA
2004: World's Best Restaurant, , Best Restaurant in USA
2005: World's 3rd Best Restaurant, , Best Restaurant in USA
2006: World's 4th Best Restaurant, , Best Restaurant in USA
2007: World's 4th Best Restaurant, , Best Restaurant in USA
2008: World's 5th Best Restaurant, , Best Restaurant in USA
去得三星餐廳都預咗會貴，呢餐價錢如下：
1) regular tasting menu - prix fixe US$ 240 per person + tax
2) vegetable tasting menu - prix fixe US$ 240 per person + tax
3) choice of foie gras for the regular tasting menu: US$ 30 supplement + tax
呢個價再要加 15% Tips!!
其實都好肉痛架, 不過人一世物一世...... 又唔係成日食, 間唔中開心下都要嘅！哈哈！
佢地攞過嘅Awards:
2002: World's 3rd Best Restaurant, Best Restaurant in USA
2003: World's Best Restaurant, , Best Restaurant in USA
2004: World's Best Restaurant, , Best Restaurant in USA
2005: World's 3rd Best Restaurant, , Best Restaurant in USA
2006: World's 4th Best Restaurant, , Best Restaurant in USA
2007: World's 4th Best Restaurant, , Best Restaurant in USA
2008: World's 5th Best Restaurant, , Best Restaurant in USA
餐廳入面 (唔好意思週圍影相)
叫得做 laundry, 梗係比個衫夾仔你做紀念啦～
包包
餐前小食
LEFT: butter with sea salt
RIGHT: COMPRESS FUJI APPLES
(cauliflower, red radish & mint "aigre-doux")
CAULIFLOWER "PANNA COTTA"
(island creek oyster glaze and white sturgeon caviar)
LEFT: MOULARD DUCK "FOIE GRAS AU TORCHON" (US$ 30 supplement)
(green apple relish, tokyo turnips, mache and black truffle coulis)
RIGHT: K&J ORCHARD CHESTNUT SOUP
(persimmon relish and black truffle coulis)
LEFT: TARTARE OF JAPANESE BLUEFIN TUNA
(sunchokes, spinach, nicoise olives and flowering quince puree)
RIGHT: ROASTED BELGIAN ENDIVE
(cashews, gros michel bananas, cilantro and black tea-curry gastrique)
LEFT: NEW ENGLAND SEA SCALLOP "POELEE"
(salsify, chestnuts, brussels sprouts and pomegranate vinaigrette)
RIGHT: GRILLED MATSUTAKE MUSHROOMS
(satsuma mandarins, pickled pearl onions, turnips, mizuna and pine nut puree)
LEFT: DEVIL'S GULCH RANCH RABBIT SIRLOIN
(celery branch, satsuma mandarins and cracked hazelnuts)
RIGHT: SALSIFIS CROQUANTS
(iberico ham, romaine, lettue, dijon mustard and "piment d'esplelette")
LEFT: FIELDS FARM "SELLE D'ANGEAU ROTIE ENTIERE
(crosnes, apricot, black trumpet mushrooms and curry jus)
RIGHT: BUTTERNUT SQUASH "TORTELLINI"
(pomegranate kernels, butternut squash confit and brown butter emulsion)
LEFT: ANDANTE DAIRY "CADENCE"
(compressed persimmons, endive and red beet puree)
RIGHT: TOMME BRULEE
(globe artichoke, cipollini onion, frisee lettuce and san marzano tomato compote)
LEFT: DIANE ST. CLAIR BUTTERMILK SHERBET
(sour cherries, blis maple syrup and pecans)
RIGHT: PISTACHIO ICE CREAM
(with whipped mascarpone and pistachio biscotti)
LEFT: CREAM YOGURT "BAVARIOS"
("pain d'epices" and oregon huckleberries)
RIGHT: SWEET RICE "BEIGNETS"
(asian pear-wasabi sorbet, caramelized ginger, medjool dates and pear "sabayon")
食飽飽仲有小甜點同靚茶任揀
最後仲有曲奇比你帶返屋企！
當然要買返本 cookbook 啦～
1) regular tasting menu - prix fixe US$ 240 per person + tax
2) vegetable tasting menu - prix fixe US$ 240 per person + tax
3) choice of foie gras for the regular tasting menu: US$ 30 supplement + tax
呢個價再要加 15% Tips!!
其實都好肉痛架, 不過人一世物一世...... 又唔係成日食, 間唔中開心下都要嘅！哈哈！
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