![]() “Of course, we had to have the duck on the menu because it’s one of the most important dishes in our heritage,” says Terrail. 070694-an homage to July 6, 1994, the day Keller opened his doors. Today, that number is well over a million and now includes a special numbering system specific to this collaboration that begins with No. In keeping with a long La Tour d’Argent tradition dating back to 1890-when the restaurant’s previous owner, Frédéric Delair introduced the recipe for his now eponymous “pressed duck” -each duck is given a special number. The eight-course menu included Blini à la Parisienne (a fluffy blini with Royal Ossetra caviar, fine herbs, and whipped crème fraîche), Oeuf Mystère (a delectably light ball-shaped pastry surrounded by freshly shaved white Alba truffles that, when cut into and separated, revealed an eggy surprise), Loup de Mer “À la Dugléré” (a baked sea bass with tomato confit, sweet onions, Arrowleaf spinach, and French vermouth), Elysian Fields Farm Lamb “Des Tournelles” (served with La Ratte potato purée, braised artichokes, thyme leaves, and caramelized onion “au jus”), and-perhaps the best dish of the night- Caneton Voyageur (a roasted duck from Liberty Farms in a red wine sauce, with ginger and mashed garden squash with licorice). La Tour d’Argent’s room director Stéphane Trapier prepared their iconic Crêpes Mademoiselle table side for around 80 guests every night during the weeklong collaboration and, according to Keller, “He never even broke a sweat.” David Escalante “We chose a couple dishes, and they selected a few iconic dishes from their restaurant’s menu, then we reinterpreted them using the French Laundry’s philosophy, while also giving them the floor to present their classic dishes as well as those from Chef Yannick’s own repertoire that he’s brought to La Tour d’Argent.” Collectively, Keller, Breeden, and general manager Michael Minnillo sat down with Franques, Terrail, and Tour d’Argent’s room director Stéphane Trapier to develop the perfectly choreographed dining experience. ![]() “I’ve been here for about 18 years in one capacity or another, and this was a once in a lifetime opportunity” explains TFL’s chef de cuisine David Breeden. “Initially, we were a bit surprised, but they explained their reasoning, and everyone got on board pretty quickly.” “It’s really simple he asked, and we said, 'yes'” says Keller, who has been the chef-owner of Napa Valley’s most revered restaurant since 1994. Michael Grimmīut unlike these other sumptuous pop-ups, this one is the only actual collaborative event where the two teams have worked together to jointly design and prepare a full menu. From multi-course meals served at Château Lafite Rothschild's magnificent Napoleon III salon and the five-star Le Cap Estel on the Côte d’Azur to the New Otani hotel in Osaka, Japan, the team has been unpacking new and reimagined versions of its most coveted dishes.įor a week this November, chef Thomas Keller and the French Laundry (pictured here) welcomed Tour d’Argent’s executive chef, Yannick Franques, and its owner, André Terrail, for a one-in-a-lifetime collaboration. Temporarily shuttered for a renovation and interior update, the iconic Parisian dining destination-owned and operated by the same family for 111 years-Tour d’Argent set out on tour, so to speak, in May to take over the kitchens of renowned restaurants, wine estates, and private residences, to create sold-out gastronomic experiences. ![]() where we should have an event while we’re closed for nine months, it should be French Laundry-so I sent Chef Keller a long letter, got a reply, and it was on!” “And I thought if there was one restaurant in the U.S. “ The French Laundry is part of Les Grandes Tables du Monde-an organization which consists of the best restaurants in the world,” explains Terrail. For the first time in their respective histories, two of the most venerable restaurants in the world- The French Laundry in Yountville, California and Paris’s La Tour d’Argent-came together to present a culinary collaboration for the record books.ĭuring one unforgettable week from November 14 through 20, Thomas Keller’s three-starred Michelin mecca welcomed fellow Michelin-starred Tour d’Argent’s executive chef, Yannick Franques, and its third-generation owner, André Terrail, for a comestible tour de force.
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