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Best Dishes 2009 - Northern California

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French Laundry

Hang-town fry –Jidori Hen Egg Omelet filled with Hobbs Smoked Bacon, Deep-Fried Island Creek Oysters, Oyster Foam, White Sturgeon Caviar

Hen Egg Omelet, Santa Barbara Uni, Red Ribbon Sorrel, White Sturgeon Caviar, Creme Fraiche

Russet Potato Gnocchi, Uni, Uni Emulsion, Australian Winter Black Truffles were added tableside.

Uni with corn foam, ragout of applewood smoked bacon, Australian black truffles, golden corn and celery, potato puree at the bottom

Heirloom Tomato Tart – Puff Pastry

Fresh Water Eel with Akita Komachi Rice, Marinated Trout Roe and Perilla Leaves

Santa Barbara uni, candy cap mushrooms, cippolini onions, foam of Blis maple syrup.

Black truffle encrusted turbot, stinging nettles, crispy bone marrow, French laundry baby carrots, bordelaise reduction

Thomas Farm Squab “en cocotte”, stuffed with Moulard Duck foie gras wrapped in Savoy cabbage, pear-roasted chestnuts, black truffle, watercress and sauce Perigourdine

Etoile
Beef Tartar- Prime New York steak, young ginger, allspice, Dijon, shallots, gribiche and the yolk was cooked sous vide

Manresa
Fork Crushed Fingerling Potatoes with Purple Cabbage from the Garden, Dill Ice Cream –

Assorted Shellfish in tuna broth gelee, toasted seeds – the shellfish included crab, octopus, littlenecks, mirugai

Crispy Chicken Confit, Slow Egg (one hour), Crispy Garden greens – fennel, purple mustard, celery and chicken broth to finish

Seabream with Shellfish (octopus, giant clam, crab) in a green tomato broth with Joe Schirmer’s Strawberries from Dirty Girl Farm

Black Cod, Chervil Cream, Cippolini Onions, Onion Consomme with Bone Marrow

Duck Roasted in Chestnut leaves and salt with Black Trumpet Mushroom Tapenade

Young Potatoes, Unopened Squash Blossom, Romano Beans, Fiorelli, Bonito Butter –

Redd
Fried Tomales Bay oysters, fingerling potato salad, frissee, hard boiled egg dressing

Pics here:
http://lizziee.wordpress.com/2010/01/...

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  1. I'm not much of a fan of French Laundry, but that tomato tart looked beautiful. I hope it tasted as good as it looks.

    I'm glad Etoile is in your list I was really impressed with what Chef Perry Hoffman is doing in that kitchen.

    You are from LA so you might have missed the main thread. You might want to link this post to this one in the Chow Digest. A good percentage of people listed more than ten.

    Top 10 Tastes 2009
    http://chowhound.chow.com/topics/677458
    http://www.chow.com/digest/2010/01/ho...

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