The French Laundry (Yountville, CA)

Caulifower “Panna Cotta” (with Island Creek Oyster Glaze and California Sturgeon Caviar)


Jacobsen’s Farm “Musquée de Provence” Velouté (with Cranberry, Gingerbread, Toasted Pecans and Watercress)


Moulard Duck “Foie Gras au Torchon” (with Glowering Quice Relish, Chestnut Sablé, Celery and Black Truffle “Aigre-Doux”)


Sautéed Fillet of Atlantic Cod (with Chroizo, Razor Clams, Piquillo Peppers, Glober Artichokes, Capers, Parsley and Saffron)


Citrus Cured Spanish Mackerel “En Terrine” (with Sunchokes, Pine Nuts, Pimentón and Broccoli)


Sweet Butter-Poached Maine Lobster “Mitts” (with “Pomme Pureé,” Red Beets, Romaine Lettuce and “Raifort” Emulsion)


Milk-Poached Four Story Hill Farm “Poularde” (with Nantes Carrots, Soubise, Cipollini Onion and “Sauce Hydromel”)

Elysian Fields Farm Lamb Saddle (with Ribettes, Cremed Barley, Niçoise Olive, Fennel Bulb and Spinach)


“Beaufort D’Alpage” (Hobbs’ Bacon, Caramelized Cabbage and Dijon Mustard)


Philo Gold Apple Sorbet (with Poached Prune, Apple “Croquette,” and Spiced Cider)


Peanut Butter and Chocolate (Maple Toffee, Chocolate Ganache, and Gros Michel Banana Sorbet)


Straus Cream Génoise (Jacobsen’s Farm Figs, Lemon Curd, Yogurt Streusel and Fig Leaf Ice Cream)