The French Laundry

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The French Laundry is a three-Michelin star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994, the chef and owner of The French Laundry is Thomas Keller. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978.[1]

History

File:French Laundry Greenhouse.jpg
French Laundry Restaurant Greenhouse

The building was constructed as a saloon in 1896 by a Scottish stonesman for Pierre Guillaume.[2] A 1906 law outlawed the sale and consumption of alcohol in the area around the Veterans Home of California Yountville,[3] and the building was bought in 1920 by John Lande who used it as a French steam laundry,[4] which is the origin of the restaurant's name.[2]

In 1978, Sally Schmitt and her husband Don, a former bank appraiser[5] and then-mayor of Yountville,[6] purchased the building and renovated it into a restaurant. They kept the name, the French Laundry, because locals still referred to the building as such. The French Laundry was one of the first restaurants to offer what would become known as California cuisine.[7][8] The Schmitts ran the restaurant for 17 years before selling it to Thomas Keller in 1994.[9][10]

In 1999, Keller published The French Laundry Cookbook, which he considers his definitive book on cuisine. That year it won three International Association of Culinary Professionals (IACP) awards for Cookbook of the Year, Julia Child "First Cookbook" Award, and Design Award.[11]

In July 2014, the Napa Valley restaurant celebrated its 20th anniversary with a six-hour feast for friends, locals, and luminaries[12] and temporarily closed for renovations before the end of the year.[13]

In December 2014, while being temporarily closed for renovations, The French Laundry wine cellar was robbed of an estimated $500,000 of wine. Most of the wine was subsequently recovered.[14][15]

On April 7, 2015, the restaurant reopened following demolition of a number of buildings on the site. During the remainder of the renovation project, the staff worked out of a temporary kitchen.[16]

During the COVID-19 pandemic, The French Laundry closed and re-opened several times, and faced restrictions such as limited seating.[17]

Cuisine

File:French laundry carte.png
This vegetable tasting menu was one of three menus available for Sunday December 4, 2005

Every day, The French Laundry serves two different nine-course tasting menus: the Chef's Tasting Menu and the vegetarian Tasting of Vegetables.[18] Each menu is US$425 per person (including gratuity) for the base meal, although not including additional supplements such as caviar and truffles.[19][20] During the winter holiday season, Thanksgiving, Halloween, and other holidays, the restaurant may offer special dishes.

The food is mainly French with contemporary American influences, for example specialties such as smoked salmon cornets,[21][22] which were inspired by a trip to Baskin-Robbins.

Staff

Notable alumni of The French Laundry's kitchen staff have included Grant Achatz of Alinea, Eric Ziebold of Kinship and Métier, Corey Lee of Benu, Jonathan Benno of Lincoln Ristorante, René Redzepi of Noma in Copenhagen, Ron Siegel of Madcap, and Duff Goldman of Charm City Cakes. Previous Chef de Cuisine Timothy Hollingsworth[23] won the Bocuse d'Or USA semi-finals in 2008,[24][25] and represented the U.S. in the international finals in January 2009, placing sixth.[26]

Other locations

In February 2004 in Manhattan, New York City, Thomas Keller opened Per Se, an East Coast version of his Yountville restaurant. It has also received three Michelin stars. The kitchens of both restaurants are connected via a real-time video feed on a television screen.[27]

Thomas Keller opened Ad Lib, a pop-up restaurant in the Silverado Resort & Spa during the renovation of The French Laundry. The restaurant serves American classics.[28] This is not the first pop-up restaurant that Keller has helmed. Previous iterations occurred at the Mandarin Oriental in Hong Kong[29] and at Harrods in London.[30]

Reception

Since 2006, it has been awarded three stars in the Michelin Guide to San Francisco.[31] It received a favorable review in The New York Times[32] and was called "the best restaurant in the world, period" in 2005 by restaurateur and celebrity chef Anthony Bourdain.[33]

Since 2007, the restaurant has been the recipient of the Wine Spectator Grand Award.[34]

See also

References

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  21. ↑ Script error: No such module "citation/CS1".
  22. ↑ Script error: No such module "citation/CS1".
  23. ↑ Script error: No such module "citation/CS1".
  24. ↑ Wells, Pete, The New York Times (September 28, 2008). French Laundry Sous Chef Will Represent U.S. in Bocuse d’Or
  25. ↑ Cowin, Diana, Food & Wine (February 2009). Competing at the Bocuse d’Or: Team USA's Unbeatable Recipes
  26. ↑ Sciolino, Elaine, The New York Times: Diner's Journal (January 28, 2009). The American Chef Comes in Sixth
  27. ↑ Script error: No such module "citation/CS1".
  28. ↑ Script error: No such module "citation/CS1".
  29. ↑ Script error: No such module "citation/CS1".
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External links

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Template:Thomas Keller Template:Michelin Guide 3-star restaurants in the US Template:National Register of Historic Places in California Template:The World's 50 Best Restaurants Script error: No such module "Authority control".

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