The French Laundry, Yountville, California, 2009

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Cauliflower “panna cotta,” California white sturgeon caviar, and Island Creek oyster glaze
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Salad of Hawaiian hearts of palm, black truffle, green grapes, spring almonds, watercress, and verjus
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Moulard duck “foie gras en terrine,” field rhubarb, toasted walnuts, cutting celery, yogurt streusel, and aged balsamic vinegar
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Grilled Spanish mackerel “en escabeche,” chorizo, baby fennel, navel orange, arugula, and saffron emulsion
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New Bedford sea scallop “poelee,” swiss chard, red beets, Royal Blenheim apricot, hazelnuts, and dijon mustard
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Tartare of Kuroge beef from Shiga, hen-of-the-woods mushrooms, quail egg, Sacramento Delta asparagus, and pickled ramps
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Elysian Fields Farm lamb rib-eye, “ribettes,” panisse, baby artichokes, eggplant, piquillo peppers, and za’atar sauce
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“Castelbelbo,” Hobbs’ applewood-smoked bacon, rolled-oat “pain perdu,” cipollini onions, and Blis maple syrup
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“Savarin au citron” with citrus “vierge,” Per Mio Figlio olive oil and Straus Dairy “creme glacee”
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Peanut butter “bavarois,” crunchy feuilletine, milk chocolate “whip,” and Gros Michel banana sorbet
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Chocolate mignardises
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