sabrinabot:
108 degrees in Yountville
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Of course we do the tasting menu
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chef's tasting menu
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taste of vegetables
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the coveted clothespin
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scheming
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eric is so happy
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exceptional taste water
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Cheese puffs
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amuse-bouche
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sparkling or still?
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caviar spoon
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oysters and pearls
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"brioche-like" bread
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fancy salts
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moulard duck "foie gras au torchon"
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spanish mackerel "en escabeche"
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fillet of american red snapper
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pretzel bread
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maine lobster tail - pochee au beurre doux
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all-day braised kurobuta pork belly
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devil's gulch ranch rabbit shoulder "farci au ris de veau"
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Chateaubriand of nature-fed veal
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bescianella aquavite
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randall's point of view
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glace de fruits exotiques
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composition of chocolat italien
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summer pudding
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especially made for the french laundry
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creme brulee
