The French Laundry

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The French Laundry
The French Laundry logo.svg
The French Laundry.jpg
Exterior of The French Laundry
The French Laundry
Restaurant information
Established1978;46 years ago (1978)
Owner(s) Thomas Keller
Head chefThomas Keller
ChefAra Jo
Pastry chef Jamie Houghton
Food type French with Californian cuisine influences
Dress codeNone
Rating Etoile Michelin-3.svg (Michelin Guide)
*AAA Five Diamond Award (2005-present) [1]
*Forbes Five Star Award (1999-present) [2]
Street address6640 Washington St
City Yountville
StateCalifornia
Postal/ZIP Code94599
CountryUnited States
Coordinates 38°24′16″N122°21′54″W / 38.40444030°N 122.36497120°W / 38.40444030; -122.36497120
Seating capacity60
Website www.thomaskeller.com/tfl OOjs UI icon edit-ltr-progressive.svg
French Laundry
USA California location map.svg
Red pog.svg
Usa edcp location map.svg
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Location6640 Washington St., Yountville, California
Coordinates 38°24′16″N122°21′50″W / 38.40444°N 122.36389°W / 38.40444; -122.36389
Area0.4 acres (0.16 ha; 17,000 sq ft; 1,600 m2)
Built1900
ArchitectClark, Alexander (Gus)
NRHP reference No. 78000728 [3]
Added to NRHPApril 19, 1978
(46 years ago) (1978-04-19)

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. [3]

Contents

History

French Laundry Restaurant Greenhouse French Laundry Greenhouse.jpg
French Laundry Restaurant Greenhouse

The building was constructed as a saloon in 1896 by a Scottish stonesman for Pierre Guillaume. [4] In the 1920s, the building was owned by John Lande who used it as a French steam laundry, which is the origin of the restaurant's name. [4]

In 1978, Sally Schmitt and her husband Don 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. [5] [6] The Schmitts ran the restaurant for 17 years before selling it to Thomas Keller in 1994. [7] [8]

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. [9]

In July 2014, the Napa Valley restaurant celebrated its 20th anniversary with a six-hour feast for friends, locals, and luminaries [10] and temporarily closed for renovations before the end of the year. [11]

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. [12] [13]

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. [14]

During the COVID-19 pandemic, The French Laundry closed and re-opened several times, and faced restrictions such as limited seating. [15]

Cuisine

This vegetable tasting menu was one of three menus available for Sunday December 4, 2005 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. [16] Both menus are US$390 per person, including gratuity for the base meal, although not including additional supplements such as caviar and truffles. [17] [18] 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, [19] [20] 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 [21] won the Bocuse d'Or USA semi-finals in 2008, [22] [23] and represented the U.S. in the international finals in January 2009, placing sixth. [24]

Other locations

In February 2004, Thomas Keller opened the East Coast version of his Yountville restaurant, which he named Per Se, and also has received three Michelin stars. The kitchens of both restaurants are connected via a real-time video feed on a television screen. [25]

Thomas Keller opened a pop-up restaurant in the Silverado Resort & Spa during the renovation of The French Laundry. The restaurant, which serves American classics, is called Ad Lib. [26] This is not the first pop-up restaurant that Keller has helmed, previously popping up at the Mandarin Oriental in Hong Kong [27] and at Harrod's in London. [28]

Reception

Since 2006, it has been awarded three stars in the Michelin Guide to San Francisco. It received a favorable review in The New York Times [29] and was called "the best restaurant in the world, period" in 2005 by Anthony Bourdain. [30]

Since 2007, the restaurant has been the recipient of the Wine Spectator Grand Award. [31]

See also

Related Research Articles

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References

  1. ↑ https://newsroom.aaa.com/wp-content/uploads/2022/04/2022_TRV-5D-Restaurants-Apr-2022-1.pdf [ bare URL PDF ]
  2. ↑ "Napa Luxury Hotels".
  3. 1 2 "National Register Information System". National Register of Historic Places . National Park Service. July 9, 2010.
  4. 1 2 Alexander, Pat (2009). Yountville. Arcadia Publishing. p. 29. ISBN   9780738569659 . Retrieved September 1, 2014.
  5. ↑ Goldstein, Joyce; Brown, Dore (September 6, 2013). Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness. University of California Press. pp. 4–6. ISBN   9780520956704.
  6. ↑ Proudfoot, Ben (September 13, 2022). "Before Thomas Keller, It Was Her French Laundry". New York Times.
  7. ↑ "The French Laundry: Thomas Keller". Los Angeles Magazine. 45 (8): 136. August 2000. Retrieved September 1, 2014.
  8. ↑ Woolever, Laurie. "Chef Talk: Thomas Keller". Wine Spectator Online. M. Shanken Communications, Inc. Retrieved September 1, 2014.
  9. ↑ "French Laundry chef talks about celebrity life". MSN. May 22, 2007.[ permanent dead link ]
  10. ↑ Robinson, Joanna (July 8, 2014). "Truffled Grilled Cheese and In-N-Out Burgers: Celebrating the French Laundry's 20th Anniversary". Vanity Fair. Retrieved March 6, 2016.
  11. ↑ Carson, L. Pierce (April 7, 2014). "French Laundry will close temporarily for expansion". Napa Valley Register. Retrieved September 1, 2014.
  12. ↑ "Man admits stealing $500,000 worth of wine from famed French Laundry restaurant". Los Angeles Times. December 21, 2016.
  13. ↑ Mejia, Paula (April 16, 2018). "How a Gang of Thirsty Thieves Stole Over $500,000 Worth of Wine". Atlas Obscura.
  14. ↑ "French Laundry reopens, reveals renovation plans". Napa Valley Register. April 7, 2015. Retrieved October 26, 2015.
  15. ↑ Edmonds, Lauren. "Michelin-starred restaurant where Gov. Newsom dined during COVID-19 surge got over $2.4 million in PPP loans". Insider. Retrieved February 1, 2021.
  16. ↑ "Today's Menus". Thomas Keller Restaurant Group. Retrieved February 1, 2021.
  17. ↑ "Chef's Tasting Menu – 26 October 2015" (PDF). The French Laundry. Retrieved October 27, 2015.[ permanent dead link ]
  18. ↑ "Tasting of Vegetables – 26 October 2015" (PDF). The French Laundry. Retrieved October 27, 2015.[ permanent dead link ]
  19. ↑ "Thomas Keller". www.finedininglovers.com. Retrieved February 1, 2021.
  20. ↑ "The Easy Way to Make Thomas Keller's Signature Salmon Cornets". Food & Wine. Archived from the original on November 21, 2021. Retrieved February 1, 2021.
  21. ↑ Forbes, Paula (November 26, 2012). "Timothy Hollingsworth Is Out at French Laundry; Per Se's David Breeden Is In". Eater.com. Vox Media Inc. Retrieved September 1, 2014.
  22. ↑ Wells, Pete, The New York Times (September 28, 2008). French Laundry Sous Chef Will Represent U.S. in Bocuse d’Or
  23. ↑ Cowin, Diana, Food & Wine (February 2009). Competing at the Bocuse d’Or: Team USA's Unbeatable Recipes
  24. ↑ Sciolino, Elaine, The New York Times: Diner's Journal (January 28, 2009). The American Chef Comes in Sixth
  25. ↑ Zimmer, Erin (May 29, 2009). "Per Se's Kitchen, Still Well-Stocked and Watching the French Laundry on Flat-Screen TV | Serious Eats : New York". Newyork.seriouseats.com. Retrieved February 6, 2012.
  26. ↑ Lucchessi, Paolo (January 12, 2015). "Thomas Keller to launch temporary restaurant at Silverado: Ad Lib". insidescoopsf.sfgate.com. Retrieved January 12, 2015.
  27. ↑ Stolerman, William (November 2, 2010). "Mandarin Oriental HK Welcoming Chef Thomas Keller". Archived from the original on November 21, 2021. Retrieved January 12, 2015.
  28. ↑ "The French Laundry at Harrods: Thomas Keller interview". telegraph.co.uk. September 2011. Archived from the original on September 2, 2011. Retrieved January 12, 2015.
  29. ↑ "The French Laundry – Reviews and Ratings of Restaurants in Napa Valley – New York Times Travel". The New York Times. Archived from the original on March 21, 2008. Retrieved April 28, 2008.
  30. ↑ "Las Vegas". Anthony Bourdain: No Reservations. Season 1. Episode 7. October 17, 2005. 7 minutes in. His Napa Valley restaurant, The French Laundry, is in my opinion, the best restaurant in the world. Period.
  31. 1 2 "The French Laundry". Wine Spectator. January 1, 2015. Retrieved August 19, 2015.
  32. ↑ "San Francisco 2013 Michelin Guide; Michelin Travel & Lifestyle". Michelinguide.com. Archived from the original on April 10, 2013. Retrieved April 10, 2013.
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