If you are looking for one of the finest dining experiences in the world then you must book a table at the French Laundry restaurant. Located in the beautiful Napa Valley region of California the 3 Michelin starred restaurant is run by Chef Thomas Keller who is rated as one of the best chefs in the world.
As well as being awarded 3 stars by the Michelin Guide, the restaurant has been a constant contender in the Restaurant Magazine’s list of the best 50 restaurants in
the world, being awarded the best restaurant in the world accolade twice in 2003 and 2004. The restaurant has also consistently earned excellent reviews, including from the New York Times. Anthony Bourdain has stated that the French Laundry is ‘the best restaurant in the world, period.”
The restaurant building itself was originally built at the end of the 19th century as a saloon bar. The building later became a French steam laundry during the era of prohibition, hence the name of the modern restaurant. The building is now a part of the national register of historic places.
Thomas Keller has owned the restaurant since 1994 and has developed a restaurant and cuisine that is some of the best in the world.
The food is mostly French in style but with North American influences and ingredients and is based around two daily prix fixe menus that contain 9 courses, as well as tasting menus. On these menus you will find that no ingredient is used in more than one course meaning you truly are able to taste a whole range of different flavours throughout the meal.
As well as being awarded 3 stars by the Michelin Guide, the restaurant has been a constant contender in the Restaurant Magazine’s list of the best 50 restaurants in
the world, being awarded the best restaurant in the world accolade twice in 2003 and 2004. The restaurant has also consistently earned excellent reviews, including from the New York Times. Anthony Bourdain has stated that the French Laundry is ‘the best restaurant in the world, period.”The restaurant building itself was originally built at the end of the 19th century as a saloon bar. The building later became a French steam laundry during the era of prohibition, hence the name of the modern restaurant. The building is now a part of the national register of historic places.
Thomas Keller has owned the restaurant since 1994 and has developed a restaurant and cuisine that is some of the best in the world.
The food is mostly French in style but with North American influences and ingredients and is based around two daily prix fixe menus that contain 9 courses, as well as tasting menus. On these menus you will find that no ingredient is used in more than one course meaning you truly are able to taste a whole range of different flavours throughout the meal.
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