Some years ago Andoni Luis of Mugaritz fame told me it was a chef’s responsiblity to record his travels and influences with photos and words. Since that time I have always photographed everything of interest that I have done or eaten.
It is an amazing way to look back at interesting meals and times from not only travelling but also at home in my own restaurants in Sydney. I was just going through some old shots and noticed these wonderful dishes from the French Laundry. I have been lucky enough to eat at this great restaurant several times, but these photographs are from my last two visits.
Thomas is not only a great man but he runs one of the world’s very best restaurants, well several actually, but let’s focus on “The French Laundry”, with its blue door, wonderful kitchen garden over the road and most importantly, great kitchen staff and some of the very best service you will get anywhere in the world. You start out with a myriad of appetizers, the famous Salmon tartare in pretty cones, the amazing please- can- I- have- one –every- day ‘oysters and pearls’ (love caviar), truffle custards, the list goes on, then into lovely salads, foie gras, lobster cooked sous vide, chicken, quail and beef and quite often a pigeon dish.
Desserts and cheese courses don’t disappoint either. This is wonderful produce driven food cooked with marvellous technique and delivered with such generous and hospitable service that a trip to the Napa is a must. All the shots of these wonderful dishes were taken over a couple of meals, so don’t expect it all when you dine there, however you will be blown away by the number and quality of the dishes, plus a whole vegetarian menu is on offer. On one visit Sam, my wife, was pregnant so she chose it and we spent the whole meal fighting over her dishes as they were so delicious.
