TASSOGRAPHY

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!