The First 3 Courses

Since my first attempt is STILL being held up (for reasons totally unknown to me) I will try again. To be honest - the first version was funnier.

We arrive at the French Laundry. Alas, we are on time but the couple occupying our table before us, is unwilling to leave - and we are forced to wait. This gives us a chance to really look around and take stock in what we're seeing. The first thing we notice is that there is no harried rushing around by the front-of-the-house staff - just quiet dignified efficient yet friendly behavior. Nor is there an annoying phone ringing incessantly, forcing the Host/Hostess to make arriving diners wait while a caller is assuaged with some hopeful information.

Coats are being returned to people by memory. Nobody is busy pointing to their coat in the closet. Each person's coat is removed and remembered - without ticket, writ, or hints from the wearers.

Twenty minutes later our table is ready. This works in our favor. For our wait we are offered complimentary champagne - which we glady accept.

We peruse the menu and choose our culinary paths for the evening. Some courses are automatic and some require a choice.

The amuse-bouches arrive. Two perfect puffs of eclair pastry filled with gruyere custard are first. They are immediately followed by the famous salmon tartare cornets that look just like tiny ice cream cones - complete with paper wrapping. They are adorable and tasty.

Course One arrives: "Oysters and Pearls" - Sabayon of Pearl Tapioca with Beau Soleil Oysters and White Sturgeon Caviar. This is one of Keller's signature dishes and it is fabulous. The oysters are cooked, mind you - and not the faintest bit rubbery. The caviar is flavorful but not overly salty. The entire dish is beautfully composed and nicely flavored (not to mention pretty to look at).

It is nothing short of a miracle that my husband both ate and ENJOYED the first course. My spouse has the palette of a grumpy six year old and ordinarily would refuse oysters and caviar without even tasting them (while making a face that even the fussiest child would be proud of). The fact that he ate this dish and LIKED it is nothing short of a minor culinary miracle.

Course Two is up next. Hubby and I have chosen two different options for this one. Hubby goes with a salad of glazed sunchokes, navel orange "confite", pine nuts, arugula and nicoise olive puree. Olives are not normally considered edible to him. He enjoys this dish as well. Miracle #2 has happened right before my eyes.

My option is a certain duck part that has been banned in Chicago (I think maybe that's the trigger word), braised belgian endive, granola, yogurt and gros michel banana gastrique. It is predictably glorious. I'd like to point out that the bananas were the tiniest brunoise I have ever seen in my life. They must be employing ants as prep cooks - each with their own tiny little Global knife.

Our waiter explains to me that the "item" has not been seasoned and that a good way to go is to season it in thirds with the 3 salts that are on the table (including the 40 million year old peach colored Jurassic salt). I sprinkle salt in three zones and dig in. Each zone tastes slightly different because of the different salts. I can't explain how decadently good it was...you'll just have to trust me on this one.

Course Three arrives seconds later after Course 2 has left the table. I neglected to mention that bread is served twice - once before Course 1 and also again before Course 2...for use with the aforementioned butters. Each time bread is presented with four different choices (8 total) on a tray - and they are different both times. I went with a wheat/sour dough first and an Enlgish walnut bread the second. They are wonderful with the butters.

Course three was our favorite of the night. It is Columbia River Sturgeon "confit a la minute", roasted broccolini, hen-of-the-woods mushrooms and "sauce beurre rouge." Ruh-roh Shaggy - hubby doesn't do mushrooms - ever. We dig into the dish and immediately discover that it is sublime and unlike anything else we have ever had. I cannot describe to you how perfect the texture of the fish was - you'll just have to try it to see what I mean. I have nothing to compare it with.

Miracle #3 has just occurred - hubby liked the mushrooms.

Episode 5 is up next -
Courses 4 through 6, PLUS - the Sommelier gets involved!