Guide du restaurant

Kohlrabi waiting for harvesting in The French Laundry Culinary Garden. #Yountville #Garden

On tonight’s pass: Congratulations on opening @takroomnyc! #TAKRoom #NYC #HudsonYards

Wolfe Ranch White Quail, Fork Crushed La Ratte Potatoes, Green Garlic Purée, Cherriette Radish and Quail Jus #whitequail

Pork Jowl Boudin with Black Trumpet Mushroom Crust, Celery Root, and Sauce Bordelaise

Bacon Wrapped Ris de Veau, Melted Savoy cabbage, Crispy Brussels Sprouts, Marinated Red Cabbage, and Whole Grain Mustard Sauce

Today we received our 2019 Michelin plaque. A true honor to recognized by @michelinguide #michelinguide

John Shafer was an icon. We are grateful for his commitments and dedication to the Napa Valley. We honor his great family legacy and all the wisdom and teachings he brought to so many of us. We are blessed for the time we spent with him. Our thoughts are with his family.

While the @tfl_culinarygarden has enjoyed all the rain, the hens are happy for a little break from it #tflculinarygarden

We are now offering reservations for May and June 2019, including reservations for our courtyard. We look forward to welcoming our guests to #Yountville. Reservations can be made using reservation button in bio. 📷: @michaelgrimmphoto

Japanese Wagyu Sirloin | Cracked Caraway Pain Perdu, Corned Veal Tongue, Pickled Savoy Cabbage, Beet Purée & “Thousand Island” Gastrique

Slow Cooked Fillet of Wild Scottish Sea Trout with Wild California Morel Mushrooms, Salads Béarnaise and Miners Lettuce #seatrout

On March 1 at 10am Pacific, we will release reservations for May and June 2019, including reservations for our courtyard. We look forward to welcoming our guests to #Yountville. Reservations can be made athttp://exploretock.com/tfl 📷: @michaelgrimmphoto

“Crudités de Légumes” | Crispy “Papadum,” Tender Garden Herbs and Spiced Chickpea Purée

Matcha and Orange Délice with Bergamot and Vanilla Sherbet and Winter Citrus Confit #pastry

Champagne Sweetheart Cake for Two #valentinesday

Happy Valentine’s Day | Chocolate Enrobed Raspberry and Passionfruit Meringues #valentinesday

Steak & Potatoes | Hearth Roasted Wagyu Beef, "Pommes Boulangère," Pommes Purée, "Worcestershire" sauce and Garden New Zealand Spinach. #wagyu

Alaskan King Crab | Nantes Carrots, Satsuma Mandarin "Supremes," Lobster Coral "Dumpling" and Winter Citrus Emulsion #KingCrab

Charcoal Grilled Japanese Wagyu | Glazed Turnips, Wilted Arrowleaf Spinach, Black Truffle Purée, and "Sauce Périgourdine"

Royal Kaluga Caviar | Nova Scotia Lobster “Tartelette” and Brokaw Avocado Mousse #regiisova #caviar

Sabering @domperignonofficial to celebrate ⭐️⭐️⭐️ #michelin2019

Thinking outside the glass. #pastryteam #elwynboyles

Mac Monsters creeping into service this evening. 🎃 #happyhalloween

White Truffle Tagliatelle for 12 #whitetruffle #alba

Half Moon Bay Red Sea Urchin #seaurchin

Baking Gougères | To be filled with Andante Dairy Cheese Mornay

#Service

Roasted K&J Orchard Peaches #elwynboyles

Mint Chocolate Chip in process. #elwynboyles #preparation #pastrychef

Glazing Spinach Agnolotti to be served with Aged Parmesan and Black Winter Truffle “Vichyssoise”