A note of thanks to Gourmand

I just wanted to thank you for your posting on the Napa forum last month on dining at French Laundry. I took note and it helped tremendously. I went May 2, first time, ';watching my pennies'; as you put it, and followed your lead by ordering a bottle of sparkling wine that went with the entire meal. (No foie gras, though).

Knowing what to expect and how I could make the most of my means, really helped (My friends were jokingly telling me to bring Two Buck Chuck to bring the wine charges down to only a $50 corkage, but even I would not be able to stomach that for such a meal).

And the meal was stupendous. I can%26#39;t afford to do it all the time, but once in a great while, I can save up.

Thanks!

A note of thanks to Gourmand

Oh, I am so sooooooo glad you were able to dine there. Made my day to read this. What was your favorite course??

I just returned this minute from Las Vegas where I was at a conference at the Venetian and HAD to dine at Keller%26#39;s brand new Bouchon restaurant. I had both breakfast and dinner there and it was of course fabulous. The breakfast - well, I just have to say the blue cheese and leek quiche was to die for. Not to mention the fantastic pastries. They are opening Bouchon Bakery soon there too.

Anyway, glad my advice helped. We also cannot afford to do the French Laundry often either, but perhaps once a year if possible. It is just a wonderous time.

A note of thanks to Gourmand

Hmmm, favorite course.... It%26#39;s a toss up there.

The braised Hobb%26#39;s Shore Pork Belly with dried sweet corn ';croquante,'; melted collard greens and Blis maple syrup was delicious.

And the pan-roasted fillet of Atlantic halibut with a raout of purple-top turnips and fava beans (fava beans are so wonderful in the spring!!!) with a ';Mouselline Paloise.';

Did I mention the Maine lobster tail with sunchoke puree, cilantro shoots and Madras curry sauce???? Ahhhh... memories.

PLUS (I was so excited) Thomas Keller was in, and we got to go back to the kitchen and meet his chef de cuisine, Cory Lee, and say hello to Keller.

I am completely jealous you got to meet Thomas. I have lugged both his cookbooks with me both times I went to try to get them signed. I also just missed him by one day at Bouchon in Vegas last week. But one day.....one day......

maybelline makeup

myspace quiz