The French Laundry

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Description: California's been good to Thomas Keller. Though he made his name in New York at La Reserve, Restaurant Raphael and Rakel, it was really since 1994, when he took over The French Laundry in Yountville, Napa, that his reputation as a perfectionist and as one of America's finest chefs went global. The rock and timber Napa Valley property was ideally suited to the chef's reinvention. In the 1920s, it housed a steam laundry, called the French Laundry on account of the high levels of skill and quality finish there (plus ça change...). Under Keller's stewardship it has gone from country inn to internationally renowned gastronomic mecca. Aided by Chef de Cuisine Corey Lee and a top pastry chef in Brit, Claire Clark (latterly of London's the Wolseley), Keller's cuisine, despite the 'French' moniker, is contemporary American cooking through a sunny Californian lens. Pick from either of the two daily-changing nine course menus, the Chef's or the Vegetable Tasting Menu. The latter is a perfect expression of the Napa Valley's wonderful produce and of the French Laundry garden, coupled with luxurious, international additions. There might be a Fricasée of hand-rolled Gnocchi, Stinging Nettles, Golden Chanterelle Mushrooms, Mustard Blossoms and Mustard Seed Emulsion; Sweet Turnip Cream with Green Perilla and Salted Japanese Plum Jelly; or a 21st Century take on 'Vol au Vent', with Melted and Caramelized Spring Garlic, Thumbelina Carrots, Bone Marrow Pudding and 'Bordelaise' Syrup. This is only part of the package. Just as vital as the kitchen's culinary derring-do is the legendary approach to service, overseen by General Manager Nicolas Fanucci, Wine Director Paul Roberts (a Master Sommelier, and former Krug Cup winner) and Maitre d' Larry Nadeau. If you're lucky enough to get through that famous blue door, prepare yourself to be cosseted.
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Is there a terrace: No
Is there a garden: No
Is there a conference room: No
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