11/9/2023 0 Comments French laundry restaurant sf![]() ![]() ![]() La Calenda is open Tuesday to Saturday from 5 p.m. Finally speaking to the New York Times last month, the chef explained that Yountville had options for American, Italian, and French food (including very expensive tasting menus) but could use something new like Mexican.įor the record, nearby Rutherford does boast the popular La Luna Market & Taqueria, and farther south in Napa is Gran Electrica, a pricier newcomer with roots in Brooklyn that earned a Michelin Bib gourmand recommendation this year. (Asked for comment, Keller’s team directed Eater SF to La Calenda’s website). Keller and team have been relatively hushed on the opening of La Calenda, a restaurant project that marks an eyebrow-raising departure for the chef. To drink, La Calenda serves wines from California and Mexico’s Valley of Guadalupe and Santo Tomás Valley, beer (including a Mexican lager made specifically for the restaurant by Beryessa Brewing in Winters, California), and 30 mezcals plus cocktails like a mezcal Negroni (with portobello infused Campari and Punt e Mes). The French Laundry aims to bring fine French cuisine to the Napa Valley. Its wooden plates are made in Guerrero, Mexico, and its traditional mezcal pottery is from Oaxaca, as are its clay pitchers, red bowls, and hand-blown glassware. The French Laundry Restaurant, Yountville, California. It is down to its impeccable standards, unwavering consistency and flawless food that The French Laundry is still so popular after a quarter century – and it will surely remain a classic for many more years to come.A post shared by La Calenda on at 3:24pm PSTīeyond its embrace of Oaxacan food, La Calenda - named for Oaxaca’s tradition of community parades - also showcases goods from Mexican artisans. Since the launch of the Michelin guide’s New York edition in 2006, both restaurants have held the prestigious three stars, making Keller the only American chef to earn the distinction for two restaurants. It was 10 years after The French Laundry opened in 1994 that Keller created its New York counterpart, Per Se. It serves as the entry point to a tasting of artfully plated dishes such as sautéed fillet of Japanese bluenose media and a version of mac and cheese with hand-cut macaroni and Périgord truffles. It’s a course that encapsulates Keller’s approach more than any other, and the chef says the experience of the two-bite ice cream cone with a sip of Champagne puts diners at ease. One of the classics that has never left menu is the tiny cone filled with a scoop of cool salmon tartare that greets every guest on arrival. Despite its constant evolution, the restaurant has always stayed true to its classic values, with unapologetic loyalty to pressed linens, fine china and touchstone dishes such as butter-poached lobster. More recently, it underwent a $10 million renovation inspired by the Louvre, gaining a billowing white ceiling designed to mimic an unfurled tablecloth, with multiple elements dedicated to sustainability. When The French Laundry first opened, Keller expanded its modest kitchen garden into what eventually became the lush, three-acre smallholding across the street. The restaurant was inducted into the Best of the Best hall of fame in 2019, the same year it celebrated its 25th anniversary: the perfect moment to celebrate everything that Keller’s flagship in California’s Napa Valley has brought to the world. In The French Laundry, there’s no better magnum opus to define his career and everything that he stands for. He has influenced the gastronomic world in myriad ways: as one of the first champions of local, sustainable ingredients as a moderniser of French cuisine and as the master of balance between classic and modern, French and American, refined and witty. Thomas Keller has inspired so many of today’s successful chefs in the US, you could give him the moniker of America’s culinary mentor. Thomas Keller won The Diners Club Lifetime Achievement Award in 2012.Voted The World’s Best Restaurant in 2003, 2004.
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