The French Laundry II

Tasting of Vegetables @ the French Laundry, December 23, 2005

“Gratin” of Jacobsen’s Farm Cardoons, preserved Meyer lemon “glaçage” and Niçoise olive “crumbs”

Salad of Hawaiian hearts of peach palm “ribbons”, citrus glazed Haas avocado, “confit” of Moro blood orange and Sicilian pistachio salt

Globe artichoke “à la Barigoule”, sweet carrots, pearl onions, fennel bulb “bâtons” and “consommé de Barigoule”

Herb roasted hen-of-the-woods mushroom, fine green beans, “friseé” lettuce and aged sherry vinegar-mushroom “gastrique”

“Ragout” of hand-rolled “trilli” pasta, “Cavelo Nero”, marinated sweet peppers, Jacobsen’s farm sunchokes and 2002 harvest Armando Manni extra virgin olive oil

Oven baked young garnet yam, black truffle “crème fraîche” and grated Périgord truffles

“Andante dairy Acapella” caramelized Belgian endive, red beet and walnut “purée” and Bull’s blood greens

Spiced “pruneaux D’Agen” sorbet with pumpkin seed “granola”, pumpkin “royale” and cranberry “coulis”

Warm bittersweet chocolate tart, “Pâte Escoffier”, gros Michel banana “parfait” and “Gianduja” chocolate-praline sauce

“Mignardises”