#1: Classic French Laundry amuse – salmon ice cream cone. We had a different version of this at our first visit some 14 years ago. Salmon, sesame, creme creme fraiche. A lovely start. Came with a complimentary glass of 2010 Dom Perignon.A second pre-menu amuse: Cheese and Crackers. Like Ritz crackers and cheese whiz, but better.Pumpkin seed granola, Alba white truffle and creme fraiche starts…then a rich, creamy roasted French pumpkin soup is ladelled over the top.Japanese shima aji tartare with avocado and young ginger glazeI can’t quite remember… scallop with dill I believe…Salade niçoise“Gougére” Andante Dairy “Etude” and Australian black winter truffles “fondue.” Crispy pastry fill with goat cheese cream and more ample use of truffles, a theme for the night. Hen egg custard with a ragout of Perigord truffles and a chive crisp. Another signature Keller invention. A destroyer.1937 D’Oliveiras Sercial Vintage Madeira. Absolutely astounding. We wanted bigger pours.Salad of bitter garden lettucesSweet butter poached lobster with celery hearts, celery root-truffle consommé and grated black winter truffles. Sweet potato ravioli with “sauce supreme” before truffles.And after truffles. They were not shy with the truffles.Charcoal grilled wagyuMore wagyuAnd more wagyu? I don’t know, at this point we’ve had a lot of wine and the paper menu they sent over is deviating….Dessert #1Dessert #2Dessert #3Dessert #4Dessert #5. Getting quite full.Dessert #6Good lord, dessert #7. Fat and happy.
Rotten Apples and Other Delights 