Dinner at The French Laundry 

Finally the day arrive.. dinner at the famous restaurant The french laundry. Me  and my friends were having Table at 5 45 pm for early dinner ... i was very excited after we left the car and walk in at the dining room in the restaurant .. service at the restaurant was Great... Easily can say that was the best dinnig experience in my life so far. I went there with two of my friends who are related with hospitality industry as well- Sous Chef at Meadowood resort and wine tasting manager at napa valley`s local winery. The culinary maraton starts around 6 pm with the Famous amuse of the restaurant- smoked salmon cornet and chilled cucumber soup

Lets say that next dish on the picture was the greatest starter .It will sounds ridiculous to say but that was some of the most tastier dishes that i ever try , for sure memorable for life: Oysters and pearls. 

The dishes start flying as well and the wine glasses. We start with bottle of chapmagne complimentary for the restaurant and continue on riesling wine. Chef`s menu 9 course was our choise but eventually we get few more dishes extra from the chef :

 osetra cavier

Abalone, citrus and cauliflower

black and white truffle custard in egg shell

Next on the table after we finish with the amuses came butter & bread, freshlly baked in  bouchon bakery- a few blocks further on the street :

melon salad from the garden of TFL

 polenta with iberico ham and australian black truffles

Australian Black giant Truffels

 sturgeon with turnip, fig, pickled onion rings and wholegrain mustard sauce

 sweet butter poached loster open lasagna with bisk foam and herbs

 another set of great breads

 quail leg with pickled mushrooms olives and frisse

 pekin duck french laundry style

 beef striploin with corn potatoes and radish and cavier from eggs

 cheese plate with hazelnut , beetroot and sweet beet vinegrette

 Ginger plum soda

strawberries and white chocolate desert

 dark chocolate dessert with reduced milk ice-cream

 selections of bonbons, cinnamon doughnuts coffee desert & espresso

After we finish that whole concert of dishes  we finally get up from the chairs and went to greet the chef in the kitchen-  Philip Tessier- chef de cuisine at Bouchon and currently he was leading the service tonight.

 After 14 course menu, several bottles of wine and around 5 hours dining it was time to go on your way and start  realizing what an opportunity we had this night-  the honour to eat at one of the worlds best restaurants .That experience was memorable and i believe ones in your life, i`m really thankfull to my friends who share the dinner with me and hope i will have other experiences soon to share with you.

Take care and believe in your dreams !