The French Laundry

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Finally made my way to French Laundry!  As the mecca of most foodies, I can't believe I've never eaten here (mostly due to a difficulty in getting reservations).  Now I can officially say I've eaten at all of the Thomas Keller establishments!   

As with Per Se, French Laundry starts off the tasting menu with Thomas Keller's ever so famous salmon cornets.  Smoked salmon with creme fraiche inside a crispy cone is the perfect way to start off the meal.  The only downside is they only give you one, so you must savor it!  One is never enough...

Another famous amuse bouche is the bite size Gougères, which is Gruyère cheese puff.  Again, they only give one per person, but its so delicious it will make you yearn for more.

Royal Ossetra Caviar (supplemental course) - buckwheat blini, Scottish Sea trout "tartare", flowering watercress, Kendall Farms Creme Fraiche and Hen Egg emulsion.  Loved the transition from the savory amuse bouche to this first course. 

"Oysters and Pearls" - "sabayon"of pearl tapioca with Island Creek Oysters and WHite Sturgeon Caviar.  As with most tasting menus, French Laundry changes its courses quite frequently.  Fun Fact - this is one of the dishes that is a constant on their tasting menu.  Luscious and luxurious is the only way to describe this course. 

Two butter options for the breads are provided.  This beehive shaped butter was the salted butter option.  Creamy and sinfully salty.

This was the unsalted butter option.  Surprisingly, I preferred this butter.  Even though it wasn't salted, I found the flavor to be richer and creamier.

Many people may put a lot of importance on the courses of tasting menus, but I find the bread selections to be just as important and exciting.  Brioche as always was delicious and fluffy.

"Carnaroli risotto biologico" (supplement) - "Castelmagno" Mousse, "Beurre Noisette"and Shaved White Truffles from AlbaIn all the excitement of eating at French Laundry, I had totally forgotten that it was truffle season.  Only did I realize this double bonus after reading the menu.  This definitely wasn't my first time having a white truffle risotto, but the combination is always heavenly.  Of course, the white truffle is shaved tableside.  I absolutely love the smell of white truffles. 

Salad of compressed Jacobsen Orchard Persimmons - Hearts of Peach Palm, "Bavarvis", Pearson Farms Pecans, and Black Winter Truffles "Coulis". 

Another bread session - pretzel bread and French bread.

Atlantic Cod "Confit a la Minute"- Applewood - Smoked Bacon, David Little Potatoes, Mustard Greens and Preserved Horseradish.  From this picture, the potato looks just like a potato chip, but its actually made up of thin slices of potatoes made into a rosette.

Alaskan King Crab "Piccata" - "Choucroute", Compressed Schmitt Farm Apples and Spanish Caper Cream.

Liberty Farm Pekin Duck - Garden broccoli, Globe Artichoke, Navel Orange Confit and "Sauce Bigarade".  The duck was wonderfully cooked with a thin layer of delicious fat and the skin was crisp and it did remind me a bit of Peking duck.

Charcoal - Grilled Japanese Wagyu (supplement)- Sesame Seed "Pain Perdu", Hearts of Romaine Lettuce, Cipollini Onions, San Marzano Tomato Compote and "Steak Sauce".  I didn't realize this until after eating all the components together, but it tasted like a deconstructed hamburger.

Herb Roasted Elysian Field Farm Lamb - Black Trumpet Mushrooms, Garden Sunchokes, Toasted Sunflower Seeds and "Ancholade".

Andante Dairy "Legato"- Garden Fennel Bulb, Green Grape Relish, Cilantro Shoots and Toasted Oat Granola.

Citrus jam topped with a black pepper cookie.

Salted caramel ice cream and graham cracker crumble.

Chocolate mousse cake.

Ginger cheesecake topped with white chocolate.

Salted caramel and brown sugar chocolates.

Graham cracker and marshmallow, peanut butter and jelly chocolates.

Red velvet and green tea macaroons.

Roasted Macadamia nuts with chocolate rolled in powdered sugar.

"coffee and doughnuts" - Espresso mousse with fluffy, sugar dusted donuts.

The parting gift was a tin box of shortbread cookies.  Shortbread cookies don't usually excite me, but these were buttery and delicious.

Address:                  The French Laundry
                                 6640 Washington St.
                                 Yountville, CA
 

Type:                        French/American

Popular chomps:      tasting menu

Chomp worthy:        tasting menu   

B. Patisserie

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I'm a little late to the party on B. Patisserie.  I've been too busy noshing other places and somehow skipped over this darling bakery.  Super pastry chef Belinda Leong's long awaited bakery has finally made a opening off Divisidero.  While Craftsman and Wolves (see post HERE) took the most anticipated bakery opening for 2012, B. Patisserie has to definitely be the best carbcentric opening of 2013. 

There is a steady stream of hungry customers here, but its easy to snag a seat (there are a couple outside tables, as well).  Most customers actually buy these pastries by the boxes, but have no fear the kitchen seems to it under control by filling the trays with freshly baked goods.  Having been rejected more than once from Tartine, I was a little fearful this popular bakery wouldn't have my beloved kouign amann, but it happily proved me wrong.

As if it wasn't hard enough to decide what baked good to eat, a caseful of pastries are displayed to tempt you even more.

I specifically came here for the famous kouign amann (my current pastry obsession), but ended up with a chocolate banana almond croissant and a savory bacon & scallion gougere feuilletee.  Im a little torn between which bakery is better - here or Tartine bakery (see post HERE).  With no waiting in line and never having to bear the disappointment my pastry would be sold out after a 30 minutes wait, I almost have to say B. Patisserie is even better than Tartine Bakery. 

Although Tartine's almond croissant is my favorite almond croissant ever, I cannot deny that B. Patisserie's banana chocolate almond croissant is pretty amazing.  As if the crunchy almond topping on a fluffy, buttery croissant isn't enough, its stuffed with oozing chocolate and slices of bananas.  Every flaky pastry I ate had the perfect light, crisp exterior without it being too rich. 

I've had Starter Bakery's kouign amann at Four Barrel (see post HERE) and then at Philz Coffee (see post HERE) and I've been dumbfounded by how amazing these pastries were, but nothing compares to B. Patisserie's.  A thin later of crystallized sugar on top of a the ultra flaky pastry is just heaven.  Its light and fluffy with just hints of sweetness in each bite.  Perfection at its best.

     

Address:                      B. Patisserie
                                     2821 California St.
                                     San Francisco, CA
 

Type:                            bakery
 
Popular chomps:          kouign amann
                                     macaroon
                                     chocolate vanilla choux

                                     chocolate banana almond croissant                 

Chomp worthy:             kouign amann
                                      chocolate banana almond croissant 

Galette 88

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Galette 88 is a little bit of a lunchtime trek.  Its obscure location in Downtown makes it seem like a hidden gem, but once you open the door the crowds make you feel like you are the last to know about this fantastic lunchtime option. 

The Complete at Galette 88-  2013 7x7 SF's Top 100 Eats

The Complete has emmentaler cheese, ham, soft cooked egg.  I wish the egg was a little more runny, but it still came out to be the perfect package.  Love the little crunchy bits of crepe on the side.  The size of the crepes are quite large and makes it a good sharing size, if you want to make room for dessert, which I highly recommend.

Smoked salmon in crepes is a love of mine.  Bruce's choice is smoked salmon, caramelized onions, capers, lemon-chive creme fraiche all folded into a freshly made buckwheat crepe.  All the ingredients are just so fresh and tasty.  Love the lightly tossed salads on top of all the savory crepes, which gives just enough acidity to break through the savoriness.  

Even after savory crepes, there is always room for sweet, dessert crepes.  A totally different crepe batter.  Light and airy with just a hint of sweetness then topped with Nutella, bananas, and powered sugar.  Let's face it, anything with Nutella will always be delicious, but the base of this crepe makes it even more delicious and hits the spot.  Hard to say which is better - the savory crepes or the sweet crepes.  Just get both!

updated - Working my way through the 2013 7x7's SF big eat 100 things

   

Address:                  Galette 88
                                 88 Hardie Pl
                                 San Francisco, CA 
 

Type:                        French

Popular chomps:      the complete
                                  other mushroom crepe 
                                  bruce's choice

Chomp worthy:         bruce's choice
                                  the complete
                                  bananas

Creperie Saint Germain

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I practically lived on crepes when I was visiting Paris years ago so I was a little intrigued by this creperie named by the same neighborhood that I stayed in.

I usually prefer my crepes on the sweet side versus the savory options, but trying to be diligent about getting healthy lunchtime meals I went for the savory.  Unfortunately, you can't customize your crepe so I went for the fresh spinach, goat cheese, egg, fresh jalapeno, and roasted peppers.  I was pretty disappointed with this.  The crepes is too thick and the ingredients didn't work well with each other at all.  The jalapeno wasn't spicy and the egg tasted bland.  I should have went with the dessert ones...

Address:                Creperie Saint Germain

                               222 Second St.
                               San Francisco, CA

Type:                      French

Popular chomps:    sweet crepes
 

Chomp worthy:      nothing     

Tartine Bakery

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So everyone knows that Tartine Bakery has some pretty delectable pastries and desserts, but their bread is amazing too.  It's only offered Tuesday through Sunday after 5pm.  If you can't make it down there, you can preorder it up to three days in advance.

Even late in the afternoon, there's still a line!

#24 -Loaf of Bread straight out of the oven at Tartine Bakery - 7x7's 2012 Top 100

The bread is offered in full and half loaves and they sell them straight out of the oven so the loaves are hot when you get them.  I've never been lucky enough to get my hands on a fresh loaf until today.  Usually I get fresh loaves at Acme Bread (see post HERE).  Tartine's bread has a chewier crust with a slightly sour finish.  Acme's bread has a fluffier texture and feel versus Tartine's is springy.  I don't think one is better than the other, but they are different.  Tartine's fresh tasting bread is probably best served with just a pat of butter and lightly toasted to appreciate its simple clean taste.   

updated - Working my way through the 2012 7x7's SF big eat 100 things

  

Address:                Tartine Bakery
                               600 Guerrero St.
                               San Francisco, CA
 

Type:                      bakery/American/French

Popular chomps:    almond croissant
                                morning bun
                                loaf of bread
                                bread pudding
                                croque monsieur

Chomp worthy:       almond croissant
                                morning bun
                                loaf of bread
                                bread pudding
                                croque monsieur          

Keiko a Nob Hill

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I was saving to eat at Keiko a Nob Hill for a special occasion so I think the last day of foie gras seems pretty appropriate.  Keiko a Nob Hill has two rooms.  The dining room serves the tasting menu only and the other  serves the a la carte items.
Keiko's signature foie gras as well as her tasting menu is all the buzz lately.  At $85 dollars this tasting menu is a steal compared to other SF tasting menus.  I wouldn't be surprised if Keiko a Nob Hill was awarded a Michelin star in the near future.

A modern take on split pea soup.  This amuse bouche was made of three layers of sophistication.  The top layer was creamy and foamy with a layer of warm pea soup and ending with a chilled minty finish.  The bean bavcarois was a firm green jelly with a strong green bean flavor with hints of bacon.   

A delicate dish with so many complex flavors.  Soy marinated tuna tartare with a runny quail egg and a squid ink chip.  The avocado and wasabi ice cream was bursting with rich avocado flavor.  

The seared foie gras dish with espresso sauce is Keiko's signature dish.  The richness from the foie balanced well with the bitter espresso sauce.  A dollap of artichoke and sweet potato puree helped to clean the fattiness from the palette. 

Fluffy, brioche buns were perfect vehicles for sopping up the leftover drippings from the foie gras.

The lobster ravioli supplement was buttery, rich, and decadent.  The two plump pieces of lobster claw and chunks of porcini mushrooms soaked up the butter sauce well.  One large ravioli stuffed with shredded lobster was the prize at the bottom of the dish.  A squirt of parmesan foam gave the dish a strong sharp flavor.  A well executed dish, but nothing exciting for me.  It was probably my least favorite of the meal.

 

Delicate slices of black angus rib eye and eggplant layers with the freshly shaved black truffle ($30 additional) option.  I love the smell of freshly shaved truffles.  The earthy smell and taste took this dish to a whole another level.  The beef was so tender and succulent.

The Fourme D'Ambert cheese is wrapped with a fig inside the flakey phyllo pastry.  The French cheese flavor reminds me of blue cheese, but its pungent taste paired well with the fig for a sweet and savory combination.

The dessert was so beautifully presented, it was hard to believe there were so many components to this dish.  Chocolate mousse, strawberry ice cream, strawberry sorbet, meringue, and mascarpone cheese are just some of the delicious parts.  My favorite was the little jellies that gave this dessert a fruity, refreshing, and fun ending. 

I've never been one to turn away a pastry that I've never seen before.  Originated from the Bordeaux region of France, the cannele bordelais are one of the most difficult French pastries to make.  The waxy looking coating of the pastry is actually beeswax.  A firm, but custardy filling is enclosed with a thin crisp shell.  The server let me in on a secret that you can actually buy these from the restaurant, no minimum order needed.

Address:                         Keiko a Nob Hill
                                               1250 Jones St.
                                               San Francisco, CA  

Type:                         Japanese/French             

Popular chomps:    tasting menu/foie gras with espresso sauce

Chomp worthy:        tasting menu
                                               foie gras with espresso sauce