^ a b "National Register Information System".List of Michelin 3-star restaurants in the United States.2012, Culinary Hall of Fame Induction.Since 2007, the restaurant has been the recipient of the Wine Spectator Grand Award. It received a favorable review in The New York Times and was called "the best restaurant in the world, period" in 2005 by Anthony Bourdain. Since 2006, it has been awarded three stars in the Michelin Guide to San Francisco. Since 2005, it has been the recipient of the AAA Five-Diamond Award. This is not the first pop-up restaurant that Keller has helmed, previously popping up at the Mandarin Oriental in Hong Kong and at Harrod's in London. The restaurant, which serves American classics, is called Ad Lib. Thomas Keller opened a pop-up restaurant in the Silverado Resort & Spa during the renovation of The French Laundry. The kitchens of both restaurants are connected via a real-time video feed on a television screen. In February 2004, Thomas Keller opened the East Coast version of his Yountville restaurant, which he named Per Se. in the international finals in January 2009, placing sixth.
Previous Chef de Cuisine Timothy Hollingsworth won the Bocuse d'Or USA semi-finals in 2008, and represented the U.S. Notable alumni of The French Laundry's kitchen staff have included Grant Achatz of Alinea, Eric Ziebold of Kinship and Métier, Corey Lee of Benu, Jonathan Benno of Lincoln Ristorante, René Redzepi of Noma in Copenhagen, Ron Siegel of The Dining Room at the Ritz Carlton, and Duff Goldman of Charm City Cakes. The food is mainly French with contemporary American influences, for example specialties such as smoked salmon cornets, which were inspired by a trip to Baskin-Robbins. Both menus are US$355 per person, including gratuity for the base meal, although not including additional supplements such as caviar and truffles. During the winter holiday season, Thanksgiving, Halloween, and other holidays, the restaurant may offer special dishes.
This vegetable tasting menu was one of three menus available for Sunday December 4, 2005Įvery day, The French Laundry serves two different nine-course tasting menus, one the Chef's Tasting Menu and the other the Tasting of Vegetables, which is vegetarian. Newsom received widespread criticism as a result, and the incident attracted support for the recall effort against him, which nonetheless failed by a wide margin. In November 2020, Governor Gavin Newsom attended a private party at the restaurant, and was photographed not socially distancing, nor wearing a protective mask, despite guidelines issued by his administration ahead of an expected holiday COVID-19 surge. ĭuring the COVID-19 pandemic, The French Laundry closed and re-opened several times, and faced restrictions such as limited seating. During the remainder of the renovation project, the staff worked out of a temporary kitchen. On April 7, 2015, the restaurant reopened following demolition of a number of buildings on the site. Most of the wine was subsequently recovered. In December 2014, while being temporarily closed for renovations, The French Laundry wine cellar was robbed of an estimated $500,000 of wine. In July 2014, the Napa Valley restaurant celebrated its 20th anniversary with a six-hour feast for friends, locals, and luminaries and temporarily closed for renovations before the end of the year. In 2004, the restaurant installed a geothermal heating and air conditioning system. That year it won three International Association of Culinary Professionals (IACP) awards for Cookbook of the Year, Julia Child "First Cookbook" Award, and Design Award. In 1999, Keller published The French Laundry Cookbook, which he considers his definitive book on cuisine. The Schmitts ran the restaurant nonstop for seventeen years, before selling it to Thomas Keller in 1994.
The French Laundry was one of the first restaurants to offer what would become known as California cuisine. They kept the name, the French Laundry, because locals still referred to the building as such. In 1978, Sally Schmitt and her husband Don purchased the building and renovated it into a restaurant. In the 1920s, the building was owned by John Lande who used it as a French steam laundry, which is the origin of the restaurant's name. The building was built as a saloon in the 1900s by a Scottish stonesman for Pierre Guillaume.
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