TFL celebrates 20 and meets alinea and chefsteps

tshewman

In honor of The French Laundry celebrating 20 years......I made some ravioli (with the TFL sweet potato Agnolotti recipe in mind) - but like the idea of the black truffle explosion, so made a sweet potato explosion (I actually have a video showing it burst on a plate but not sure how to upload a video) with sweet potato puree and black forest
bacon.Topped with a hazelnut butter sauce and iberico ham (I've only
heard of this until today-Oh my goodness!!!) and parmesan and brioche
chips. I also took the aerated brioche and made ice cream cones to go with the gelatos. The cones need more refinement-mostly a bit
longer in the oven and more time to cool. But over all was pleased. a buttery cone (cuz we need more richness ;-)...).

Hayu_94465

Todd your work is beautiful. Here is something most people don't know but the french laundry restaurant is a lot older then twenty years. It was opened in 1977 by Sally and Don Schmitt, some of the nicest people you will ever meet. 

  Don and Sally Schmitt, now retired, bought the property in 1974 and three years later opened it as a restaurant they named the French Laundry. It would be another 15 years before Keller walked the grounds for the first time.

http://www.sfgate.com/restaurants/article/French-Laundry-chef-Thomas-Keller-s-recipe-for-5536678.php#page-1