Yesterday, we gave Chef Clayton Chapman of The Grey Plume in Omaha, NE his signed copy of The French Laundry recipe book.  I was so excited to give it to him and he seemed pretty shocked that we followed through with our promise that if we got in to The French Laundry we'd bring him back Thomas Keller's autograph to him.  We did just that.  He signed it to Chef C Clayton "It's all about finesse".   I think I might have been more excited than Chef!  He said he was excited to show it to the rest of his staff and that he was taking this copy home.  His copy is 20 years old and sits on the book shelf at The Grey Plume. 

The French Laundry

It is not the fact that getting in to the restaurant is like hitting the jackpot or that Thomas Keller is like a god among chefs and restaurateurs.   It is because of Thomas Keller's tasting menus, locally sourced produce and meats, environmentally conscience practices and his choice in employees that makes dining at one of his restaurants, for us The French Laundry, an experience worth every penny.

We spent FIVE glorious hours from noon to 5pm, at this restaurant to indulge in every last bit of its charm, concierge style customer service and decadence.   Larry greeted us at the front with Happy Anniversary, Alex served us complimentary champagne to start off our celebration right and then we sat in shock and awe for a moment at the shear brilliant energy pulsing in the restaurant and gratitude we felt at being there to "feed" (no pun intended) on it.  After we snapped out of our stupor of delight we attacked the menu.  They printed it especially for us as they change their menu each day with Happy Anniversary our names and the date at the top.  Now, which side of the menu to choose from the vegetables or the meats?  Easy choice, meats it was.  From there, a few courses from Chef Keller's ingenious tasting menu had options others did not.

Oysters and Pearls versus Royal Ossetra Caviar, Salad of Hawaiian Hearts of Peach Palm versus Jidori Hen Egg Gnocchi and Herb-Roasted Elysian Fields Farm Lamb Saddle or Charcoal-Grilled Japanese Wagyu.   Our other courses were Sautéed Fillet of Pacific Sablefish, George's Bank Sea Scallop "Poelee" and Milk-Poached Four Story Hill Farm Poularde.

Amuse-Bouche
(Pronounced Amooz Boosh)
A French term whose literal translation is "Mouth Amuser"

Jon picked the Oysters and Pearls and Jidori Hen Egg Gnocchi - the gnocchi was particularly amazing and his favorite because of the bacon in the dish and black truffle grated on top.  Interestingly, the truffle is from Australia and is comparable to if not better than its French counterpart.  Fun fact, the chef figured out to freeze the truffle to preserve its aromatic and flavor qualities.  Once in the hand and then grated the warmth of both the friction and the hand leave the thin shavings almost melting onto the dish.  It was amazing!

Oysters and Pearls   

 Jidori Hen Egg Gnocchi 

While I picked the Royal Ossetra Caviar and Hearts of Peach Palm - I licked my plate clean on both of these dishes!

Royal Ossetra Caviar

Hearts of Peach Palm

We both picked the Lamb Saddle - We were both wishing we'd picked the vegetable focused menu at this point in the meal but the Lamb was very good just filling. They served the Lamb Saddle with a kind of curry and bean compote which was exquisite together.     

We also enjoyed Biale Zinfandel with our Sautéed Fillet of Pacific Sablefish

AND

 George's Bank Sea Scallop "Poelee"

Milk-Poached Four Story Hill Farm Poularde

I loved the lunch reservation as the menu is the same as dinner and you aren't as tired by the end of your meal and have an evening left to do more indulging, a night on the town, or have a relaxed night in with light fare to nibble on.

The course tasting menu ended with a late harvest white wine called Topaz and Cheesecake - literally, Andante Dairy "Acapella" cheese with a graham cracker crust and a garnish of Pink Lady apple slivers, Piedmont Hazelnuts, turnip medallions, whipped honey and mustard frills.

Andante Dairy "Acapella" 

This was an extra Chef gave us that I cannot remember what it is.  It was similar to ice cream.

Rum Raisin Sorbet with Carrot Cake and Ginger balls

A special anniversary chocolate cake

Cappuccino ice cream and donuts and handmade chocolates - we picked salted caramel, peanut butter and jelly and Hazelnut

We then went outside into the courtyard for a cigar and digestif.  They even escorted us to a garden table prepared with water, ashtray, cigar holder and digestif list for us to peruse.  Jon enjoyed a Macallan 18yr while I enjoyed a Chartreuse at the recommendation of Alex instead of Jaegermeister, which they didn't have.  It had more of a floral nose and beginning to it but was very similar to Jaeger on the palette and finish.  I am the cigar smoker and enjoyed a Gary Sheffield by Rocky Patel Homerun 500 Toro.  We discussed philosophy and our wonderful meal as well as conversed with Larry and Alex about the Recipe book we wanted to buy with Thomas Keller's signature signed to a local successful chef we know and love in Omaha, NE. This chef was inspired to go to culinary school and open a restaurant because of Thomas Keller's recipe book.  We cannot wait to give him a signed copy of this book, the reason for his inspiration and current career path.

Angela smoking a Gary Sheffield by Rocky Patel Homerun 500 Toro