The French Laundry - 1996

We have a new all time best meal. This meal had so many "wow" moments that it surpassed our meal at Mugaritz. That's not to take anything away from that meal, but I'd rather eat this meal again, then the Mugartiz meal.

While we have never had the opportunity to eat at The French Laundry, we certainly know of Thomas Keller's reputation and were looking forward to this meal. Jenner Tomaska and team did not disappoint.

We were started off with 4 different Canapes, served with 2013 Schramsberg Blanc de Blancs North Coast

First up - an Ice Cream Cone - well, really Cornet of Atlantic Salmon. It was Salmon Tartare in a sesame cracker cone filled with creme fraiche. A very tasty and refreshing first bite.

Second - Carrot Soup - such a deceptively simple description for this dish. I've never tasted a carrot that tasted so "carroty". Served over creme fraiche. This was delicious. The pictures are a little blurry - sorry, I guess I was just really excited to eat it.

Third - Gulf Shrimp with Avocado Salsa - Very beautifully butter poached shrimp with some yummy salsa. A delicious bite.

Fourth - Black Truffle Custard - Served in an actual egg shell with a crisp thyme cracker.

First Course - also served with the 2013 Schramsberg Blanc de Blanc North Coast. The dish is called Oysters & Pearls and was positively divine. Described as Sabayon of Pearl Tapioca with Island Creek Oysters and Golden Ostera Caviar, it was really scrumptious. This dish is why I want to go out to eat. This isn't something I would ever dream up. Fabulous!

Second Course - Tomato Salad. Again the name doesn't really do it justice. Described as Yellow Tomato Sorbet, Basil Infused Oil and Brioche Crouton. This was served with 2014 Chateau Payanche Cotes de Bordeaux. I like tomatoes, but I wouldn't say that I love them, until I had this dish. The sorbet was so delicious and refreshing and that cracker on top would easily become a carb lover's crack. The pairing was also fantastic. Unfortunately the picture is not that clear, but this was such a good dish.

Third Course - Pompano. Full description of this dish is Orzo, pole beans and preserved Meyer Lemon. Served with 2014 Famille Perrin, Cahteaneauf de Pape, "Les Sinards" Rhone Valley. Another really good pairing. The fish was perfectly cooked and seasoned and the crunch of the toasted almonds was so good. (I'm running out of superlative descriptions)

Fourth Course - Five-Spiced Lobster - Port-Poached Fig and Moulard Duck Foie Gras served with 2012 Staglin Family Vineyard Estate Chardonnay, Rutherford. This was a really interesting dish. You had the richness of the lobster and foie gras with a sauce of port with chocolate for bitterness to balance the richness.

Fifth Course - Rabbit "Saddle" - Applewood Smoked Bacon with Caramelized Fennel and Fennel oil. Served with 2012 E. Guigal Cote-Rotie "Buene et Blonde" Rhone Valley. This was an attempt to use the whole animal. There were ribs, saddle and kidney. This was really good. The bacon wrapped saddle was glorious - even the kidney was good when eaten with the saddle. Even if the gentlemen at the next table wouldn't even try it (wimp).

Sixth Course - Pot au Feu - Beef Short Rib with Root Vegetables and Sauteed Bone Marrow. This was served with a 2012 Paradigm Cabernet Sauvignon, Oakville. Talk about melt in your mouth beef. And the neat thing they did with the veggies is cook them separately so that you can still taste the individual vegetables as they should taste.

Seventh Course - Chaource with Red Plums, Chive Oil and Lollo Rosso served with a 2014 Yves Cuilleron "Le Petite Cote" Condriedu. Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region. Chaource is a cow's milk cheese. It has an edible rind and a slightly funky taste, but otherwise is reminiscent of brie or camembert. Nice transition to dessert. Having the poached plums with the cheese together transformed the dish.

Eighth Course - Verjus Sorbet - Peach Butter and Mint Infused Oil. This was a very refreshing dessert. The dehydrated peach actually added a nice crunch.

Ninth Course - Coffee & Donuts - Cappuccino Semifreddo and Cinnamon-Sugar Donuts. Served with 2006 Oremus Tokaji, 5 Puttonyos, Tokaj. Considering neither one of us are coffee drinkers, this was amazing. If coffee tasted like this semifreddo, I would be an addict. And the donuts were amazing as well.

Final Course - Mignardises - basically a candy dish (she says, like it's something in every home). Chocolate truffles, plum gelee, shortbread cookies, nougat and salted caramel. All were good, but as could be expected the salted caramel was amazing!

And then it was over and all I can think is that its going to be 6 months until I go back to Next and this makes me very sad. I will miss this menu. If money was no object, I would go back again and again.