The French Laundry

Here are three unique and unconventional aspects of The French Laundry in Yountville:

1. The Building’s Origin as a French Steam Laundry
The restaurant’s name and some of its branding elements, such as the iconic wooden clothes peg and fabric care symbols embossed on lampshades, pay homage to the building’s original use as a French steam laundry from the 1920s. This unusual history is preserved in the restaurant’s identity, connecting fine dining with a distinctive local heritage.

2. The Building’s Evolution and Historic Landmark Status
Originally constructed as a saloon in 1896 by a Scottish stonemason, the building was later a residence before becoming a laundry. In 1978, it was purchased and renovated into a restaurant by Sally Schmidt and her husband Don, who was then mayor of Yountville. They successfully had the building designated a historic landmark and chose to keep the name “The French Laundry” due to its local recognition, blending historical preservation with culinary innovation.

3. The Six-Hour Anniversary Feast and Temporary Closure for Renovations
In 2014, The French Laundry celebrated its 20th anniversary with an extraordinary six-hour feast for friends, locals, and luminaries, an unconventional event reflecting its community ties and culinary artistry. During the same year, the restaurant temporarily closed for renovations, during which its wine cellar was famously robbed of an estimated $500,000 worth of wine, most of which was later recovered. The restaurant reopened in 2015 after extensive renovations, including demolition of some buildings on the site, showing a commitment to continual evolution while maintaining its legacy.

These elements highlight The French Laundry’s blend of historical preservation, culinary excellence, and unique community engagement.

• Oysters (Island Creek Oysters): Used in the signature dish “Oysters and Pearls,” where they are paired with pearl tapioca and white sturgeon caviar, creating a creamy, briny, and luxurious starter.
• White Sturgeon Caviar: Featured in “Oysters and Pearls,” the caviar adds a delicate, salty pop and textural contrast, elevating the dish’s sophistication.
• Pearl Tapioca: Forms the base of the sabayon in “Oysters and Pearls,” providing a unique, smooth, and slightly chewy texture that complements the oysters and caviar.
• Sweet Butter-Poached Maine Lobster: Used in a signature dish with ruby beets, caramelized garden leeks, watercress blossoms, and preserved horseradish, highlighting the lobster’s sweet, tender meat and the restaurant’s focus on refined technique.
• Royal Ossetra Caviar: Featured in seasonal or special tasting menus, such as with compressed summer melon, nasturtium, and black pepper crème fraîche, showcasing luxury and balance of flavors.