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The French Laundry & Bardessono
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Ben Vincent
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When Lisa and I realised we wouldn’t be taking a honeymoon immediately after our wedding, we knew we needed to do something special when we got back to San Francisco. Lisa suggested we try to get a table at the French Laundry, Napa’s 3-Star Michelin Restaurant. Apparently it’s really hard to get a table, but on our second attempt we managed to get a table for lunch. Our next dilemma was were to stay. Yountville is not know for cheap accommodation. After looking at plenty of crazy priced luxury hotels with two night minimum stays, I found Bardessono. It’s not cheap but I knew Lisa would be in heaven, and that normally makes me a happy man. So after our fantastic wedding, the next weekend we headed out to Napa and the French Laundry. The Chef’s Tasting Menu
There are two menu options at restaurant – non-vegetarian and vegetarian. We chose the non-vegetarian and then selected one of each when there were two options for a specific course. |  | Amuse-bouche I
Gougere (basically fancy cheese puffs)
|  | Amuse-bouche II
Salmon Cornet |  | Cauliflower “Panna Cotta”
with Island Creek Oyster Glaze and California Sturgeon Cavair |  | Moulard of Duck “Foie Gras En Terrine”
Rainier Cherry Relish, Tokyo Turnips, Pecan Streusel, Mache and Aged Balsamic Vinegar
My Choice |  | Salad of Hawaiian Hearts of Peach Palm
Santa Rosa Plum, Breakfast Radish, Pine Nut Brittle, Yogurt and Komatsuna
Lisa’s Choice |  | Tartare of Japanese Bluefin Tuna
Chickpea Purée, Globe Artichoke, Jingle Bell Peppers, Lavash Arugula and Pimenton
My Choice |  | Grilled Fillet of Atlantic Cobia
Fennel Bulb, Baby Beets, Navel Orange and Red Ribbon Sorrel
Lisa’s Choice |  | New Bedford Sea Scallops “Poélée”
Basil Dumplings, Chanterelle Mushrooms, Tomato Confit, Spring Garlic and Tomato Vinaigrette |  | Marcho Farms “Cervelle De Veau”
Hobbs’ Applewood-Smoked Bacon, English Peas, Petite Lettuce and “Ranch Dressing”
My Choice |  | Salmon Creek Farms Pork Belly “En Feuille De Bric”
Granny Smith Apple, Red Pearl Onion, Summer Truffle, Frisee and Tupelo Honey
Lisa’s Choice |  | Elysian Fields Farm Lamb Rib-Eye
”Collier d’Agneau”, Sunchoke, Celery Branch, Alfonso Olive and “Sauce Bordelaise” |  | “Montgomery’s Cheddar”
Tellicherry Pepper Scones, Peach Jam, Watercress and Dijon Mustard |  | Coconut Milk Sorbet
Vanilla-Roasted Maui Gold Pineapple, Medjool Dates, Cashew Nuts and Candied Ginger |  | “Savarin Au Citron”
Citrus “Vierge” Per Mio Figlio Olive Oil and Straus Dairy “Creme Glacée”
My Choice |  | “Crémeux Aux Fruits de La Passion”
Silverado Trail Strawberries, Pistachio, “Pain De Géne” and White Chocolate Sorbet
Lisa’s Choice |  | Amuse-bouche III
Lemon and Blueberry Tart |  | After the meal we had a quick tour of the kitchen.   
A couple blocks down the street was our humble dwellings for the night. The exceedingly modern Bardessono. Lisa was delighted to find our Spa-Suite had a steam shower, outside shower and an enormous soaking tub. Which she immediately took full advantage of whilst sipping the complimentary Champagne they brought to our room! |
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Home Made Lincolnshire Sausages
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Ben Vincent
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| Having watched the abysmal England game, we decided to make good use of the early morning and make some sausages. Specifically Lincolnshire sausages, which are our favourite, and impossible to buy in San Francisco. Armed with our new KitchenAid Mixer, we set out to try the relatively simple recipe: Ingredients 2.5 kg Pork, half fat half lean (5 lb)400g Day old bread (15 oz)50 Gram Salt (2 oz)10 Gram Pepper (6 oz)10 Gram Dried sage (6 oz) Directions Cut the pork into small cubes. [Read More] |
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Fat Duck Tuesday
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Ben Vincent
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| On Saturday we are getting married. A day we’ve been looking forward to since we got engaged 18 months ago in Australia. We thoughts we’d finish off our life as single people in style with the Tasting Menu at the Fat Duck in Bray. The Fat Duck is legendary for having a crazy menu built from the ground up to challenge your senses. [Read More] |
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Zuni’s Homemade Roast Chicken
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Ben Vincent
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| Zuni Café is one of our favorite dining spots in the city. Every time we visit, we unfailingly order the Chicken for Two as soon as we sit down, as it takes an hour’s notice, but totally worth the wait. When Ben’s manager mentioned to him that he’d recently made the Zuni chicken recipe, we immediately decided we were up for the challenge. Part 1 - The Hard Part You have to decide a few days ahead of time. [Read More] |
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Lobster and Foie Gras – OMG!!!
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Lisa Vincent
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| Ben surprised me for my birthday with tickets to see “Wicked” followed by dinner at Luce, which he chose based on its recent garnering of 1 Michelin Star. I’d heard great things about the musical, even from guys that hate musicals, and it definitely lived up to expectations. [Read More] |
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Dinner at Gordon Ramsay’s v3
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Ben Vincent
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| Having succeed in getting away from San Fran for Memorial Weekend and 4th July, it was pretty obvious we’d do something for Labor Day Weekend. We made a pretty last minute booking at Restaurant Gordon Ramsay at The London West Hollywood. Despite booking late we also got a great deal at the Marriott in the centre of Hollywood, complete with a Spa which always makes Lisa happy! Having already done the tasting menu (Menu Prestige) at Gordon Ramsay’s restaurant's in London and New York, it was natural that we’d do the same again. [Read More] |
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Restaurant Gordon Ramsay at the London, New York
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Lisa Vincent
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| We spent the last of our free plane tickets on a holiday weekend to New York. As soon as we’d decided on NYC, Ben was immediately on the phone to get reservations at Gordon Ramsay at the London Hotel. Earlier this year, we had a dining experience (yep – it’s worthy of that cliché phrase) with Mark and Fiona at Ramsay’s restaurant in Chelsea and were excited to compare. Entering the restaurant was interesting. [Read More] |
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