Review of The USA's MOST FAMOUS Fine Dining Restaurant

[@valeriegowan1098]

I have spent many hours watching your channel and today my heart was swelled with joy. In my late 20’s, shortly after Don and Sally sold the French Laundry, I started working for Sally’s son in Boonville California. I had a long beautiful friendship with both Sally and Don, attending their wonderful, cooking classes and harvest parties as our properties were directly across the road from each other. I love that you told Sally’s story as well for there would be no French laundry without her. Literally brought me to tears.

[@mabikas8216]

I didn’t know about Sally and Don before this.

[@raymondmartinez4409]

The Gowan farm stand is my favorite farm stand in the Anderson valley :)

[@dougfrederick3283]

Comparing FL and Per Se is apples and oranges…I think you appreciate and love PerSe more IF you’ve eaten at PerSe first…either way Kelley’s genius is on display at both in different ways

[@sanj1982]

I love this reply. As an obsessed foodie, I thought I knew quite a bit about the French Laundry but sadly did not know the history. I was happy to learn about it.

[@valeriegowan1098]

@@sanj1982 , You should check out her cookbook, which is also an autobiography called Six California Kitchens.

[@USMCRonin]

This channel deserves 3 Michelin stars. Really appreciate the story telling and the recognition of staff you did in this episode.

[@stop736]

Totally agree Devil…I love watching this channel and seeing things that I will never get to experience. I am jealous of him or anyone that is fortunate enough to have food and services like the restaurants this channel shows! But I wonder if this food is as good as what we’d get at Horno or Margarita (53 and 33 area at Camp Pendleton)…😅 That chow hall food was gourmet back then. But now I think my taste buds have changed! 🤣🤣. In the end, I’ll take almost anything over having another day of the same MRE’s. 😅

[@snagod]

Just wait. He is not chasing sensations (as in drama) so channel growth is slower than wanted, but just you wait, this will blow up.

[@finbarshields]

This

[@dontsleephungry716]

if exaggeration was a person, smh.

[@AlexanderKhaminets]

nobody cares. it's all about money..

[@robdielemans9189]

Love how you pick out excellence in servers and put them in the spotlight. It's such a tricky profession and finding gems are rare, but also frequent.

[@lelsqueks]

what a stupid comment. rare but frequent? really intelligent!

[@ishanmartins1539]

Isn't this gentleman the greatest storyteller??? He gives credit, where credit is due.. He teaches us, where teaching is necessary and he gives us an experience to feel it together.

[@stellaproductions1493]

PLUS the videography is gorgeous. Kudos to whomever is filming /editing.

[@chairlesnicol672]

Donno why he's thanking us for "hosting " It's really him that's doing that! LoL

[@karthikkonath3255]

My favorite part of this episode, beyond just the incredible display and review of the food and wine, without a doubt, was the focus you put on highlighting *individual* members of the staff that made it such a special experience for you! Kudos!

[@1OwenGoodwin]

Could not agree more!

[@alainportant6412]

@@1OwenGoodwin 10:35 he ordered that alone for himself

[@im6870]

It's nice when you shout out exceptional waiters, sommeliers etc. Also love you sitting down and solo drinking $1500 of wine

[@shyeluk]

Luckily he got a $800 reduction hahah

[@jeffwei]

@@shyeluk that was for the food

[@yungcocoacrisp]

@@shyelukit says “received”. It was probably the amount charged for the deposit.

[@normpeterson7767]

This just popped up on my home page and I started to watch it, having recently been to the French Laundry. As it turns out, you were there two days before me. I recognize members of the staff. The menu was almost entirely different. We had the same amuse bouche, and the oysters and pearls, but everything else was completely new. The food was everything I'd hoped. The service was more than I could have imagined. Everyone. Absolutely everyone. Top notch. Exactly as attentive as you would want without ever being smothering. When I went up to go to the restroom, I found a new, folded napkin at my seat. There was one guy in our section (our table was on the opposite side of the room from yours, so like 10 feet away) whose only job, as far as I could tell, was to make sure our water glasses never ran dry. And you hardly noticed him. It was beyond excellent.

[@MikeGowan-xo9yv]

Holy cow Sally speaking made me cry. That was the most genuine, “I just want to cook”…

[@dougcargill6730]

Back in the ‘90s I was able to enjoy the French Laundry under both Sally and Thomas. Two of the culinary highlights of my life.

[@zes7215]

wrr

[@k_meleon]

I couldn't even say for how long I've been waiting for this video! Thank you Alexander, your videos are always a treat.

[@zes7215]

wr

[@brettbuck7362]

Could someone explain a very simple omission - do they serve actual food there, or do you have to go to a BBQ shack afterwards? It was unclear what that stuff on the plate was, something from Food Network "make things out of food" contest.

[@nm4698]

What a great review, Alexander. The French Laundry is the pinnacle of consistent excellence in American cuisine. I respect that your compliments go beyond the food. Your praise for the people who work there is a sign of awareness we don't see much in restaurant videos.

[@FireCracker3240]

The famed French Laundry. A destination I have always dreamed of but never imagine I'll have the honor of visiting. I'm so pleased to have had this inside look at this legendary culinary locale. I can tell that the service is second to none, with a well tended to staff that's honored to be there. And, of course, the artistry of the dishes was absolutely mind blowing. The wines look about as impressive as the food. Restaurants like this don't exist by accident. It's hard work, talent, dedication to the craft and single minded focus of making a truly one-of-a-kind place thrive in a cut-throat industry. I'm grateful for the review, Alexander. I'm a new subscriber, enthusiastically.

[@GracieBarraCT72]

Hope that server gets to hear the compliment you give him. Knowing someone who travels and experiencing the best of the best gave you such praise. Well deserved.

[@anishiyer4936]

I live with him. Yes he did

[@Mac2095]

@@anishiyer4936Aww yes! Sweet sweet resolution 🤤 it tastes so good ahhh I fuckin love that shit. I live for this shit. Feel good story of the fuckin (week)* right there- the guy was great at his job, he got the recognition he deserved for it, then he SAW IT AND YOU TOLD US THAT HE SAW IT 🎊 🎉 💥 🤯 🍾 🥂 I’m gonna have a wet dream about this moment and the feeling it’s bringing me later tonight. 😎 *The Olympics are going on right now, so feel-good stories are in high supply- otherwise it would be maybe #1 of the month. But it’s a tough competition week for feel-good stories: The Olympics are like the Olympics of feel-good stories if ya know what I mean.

[@bbrruuccee2]

​@@anishiyer4936i didn't want to share him with the world: I just saw him last week after requesting him again. Tell him Bruce wholeheartedly agrees when you see him :)

[@finbarshields]

Love the history/attention to the place and setting, the reverence you show these parts of the world and the people behind the place by including this in your video. Makes for a really wholesome and culturing viewing experience.

[@Goldendoodledaddy]

California is larger than most countries. There are 40 million residents and they have the world’s fifth largest economy only behind the USA, China, Germany and Japan. Of course they are going to have some outstanding restaurants. Love your videos. Thanks for sharing with us.

[@stevenmeyer9674]

@Payt-p4p Not as bad as the one we will get in few months.

[@benlevin7296]

I really enjoyed your California series. French Laundry was my first foray into the world of Michelin 3-stars back in 2007 (under chef Corey Lee at the time) and it was a very special memory. Thank you for giving this place the attention it deserves.

[@zes7215]

wrr

[@BrienBellJTS]

So glad you were able to experience the California 3-Stars, but it’s too bad you couldn’t have visited a few years earlier when we were the crown of US Michelin with 8 3-star restaurants at once, and 9 in total over a few years time. Saison is still around & maintains 2 stars, while Coi, Manresa, and most tragically The Restaurant at Meadowood have all closed. Meadowood, especially, is heartbreaking as it was lost during the Glass Fire of 2020. My wife and I got engaged there, and it was an incredible evening. Hoping that Chef Kostow will reopen eventually…

[@robb7148]

Love the format! The history, the food, and the way you highlighted the staff. So good.

[@NoahfromEarth]

Alexander it is honestly a pleasure to see your channel grow.. you truly make great videos. i'm really truly happy for you

[@snoopycs1102]

" Didn't want to change the world, just wanted to cook " ❤❤

[@ageoflove1980]

Sounds a bit like false modesty. I mean, sure he is a good cook but who ever brought up "changing the world" here when discussing preparing expensive food?

[@ferryfernandus1423]

@@ageoflove1980 a new flavor sensation, techniques and the way people think about what food can do, is an amazing and sometime, game changing mindset... some people even tried to do at least a bit of what they taste on some of these michelin star chefs.. since the food is either that good or intriguing them at most.. also expensive food, did you see how much it cost for their cost operations etc? remember noma why did they close? and some other 3 michelin star that ends up closing because its too expensive?

[@jjhaya]

@@ageoflove1980 Thomas Keller didn't say it; it was Sally.

[@highnoon2844]

​@@ageoflove1980I immediately thought the same too lol. No one even remotely mentioned her 'changing the world'. Where did that come from? 😂

[@nunyabusiness8000]

Made me tear up a bit tbh

[@Niorath]

A huge contributor to California's amazing restaurants is our proximity to where the produce is grown. Other regions do have seasonal local produce but California has access to local, fresh from the farm produce basically all year. The freshness just allows for a completly different style of cooking which is why many chefs from other regions have a more difficult time establishing themselves here.

[@CptShiba]

Dont forget the incredible bounty from the ocean!

[@kevincucumber1118]

Yea well in Ohio we have cows!!!

[@heyaisdabomb]

And produces in every direction. North, South, East, and... Well the ocean to the West! We're very lucky to have the quality of food we have here!

[@fredsanford2589]

california is the agricultural crown jewel of the planet you can do multiple harvests of the same crops some species that only bloom once a year will do so 2x here

[@Rolitimp]

Éreztem én a kiejtésen hogy valami gyanús itt ,aztán a videó elején látom csak hogy Varga Sándor ❤ Fantasztikusan igényes videók , a legmagasabb gasztro szinten ! Gratulálok és további sikereket kívánok !

[@nathaneastmure]

I absolutely loved this episode. Highlighting the work of the staff, especially Brighton, (hope I spelled his name right) was very touching. Such an amazing compliment and beautifully said. The guy is clearly a rockstar in his field. So many great comments to read as well. Not gonna lie I had tears in my eyes by the end of this one.

[@uncle_gazpacho]

Junmai is not a sake producing company. Junmai refers to the style of brewing sake - without the need to add additional alcohol. In sake production it is common to add alcohol to get to the anticipated alcohol content , while in junmai sake, the whole alcohol content of the sake arises from the brewing process!

[@SubSovereign]

Thank you for pointing this out. Sincerely, your local sake brewer.

[@wildmaximilian]

Came here to say junmai wasn't a place but a method of sake production! Even with that misunderstanding, he still sold me on wanting to try this particular one 🍶😋

[@scottsudo-nim9629]

@uncle_gazpacho Yep, was SMDH at that gaffe. You were a lot more gracious in your comments than the thoughts racing through my head.

[@paulmurphy8993]

I had the best meal of my life there fifteen years ago and I still relive it regularly in my dreams. I was so happy to see your experience was as good as mine. 🎉

[@ceebeegeebee]

The French Laundry still remains in my bucket list of restaurants and I'm so happy to see this history and experience told by your POV. Thank you.

[@acrophobe]

Your videos never disappoint. The expert reviews and commentary combined with the deep research and ultra high production values definitely put this in my top 5 foodtube channels.

[@zes7215]

wr

[@noewantstosleep]

I've lived in the Bay Area all of my life, and it wasn't until I skipped town that I realized just how lucky and spoiled I've been to have access to such delicious food! Even outside of fine dining, there is a plethora of excellent farm-to-table restaurants right around the corner. I couldn't be more grateful when I visit home now.

[@Battle_Beard]

I’m rewatching the whole California series. This channel is outstanding.

[@ian3314]

Wow this looked so awesome. That fish course with the colors on the fish looked amazing. Thank you for letting us experience these places with you.

[@shashiprakash-vm5ub]

Really appreciate the gesture to highlight the service ⭐️

[@slimerone]

Thank you for shouting out the people of the restaurants and not just the food

[@ziggymarlissa358]

I laughed so hard at the General Kenobi joke.

[@CG-hf2cd]

Same. If I ever have anybody say that to me that has to be my response from now on.

[@cwg73160]

ok

[@zes7215]

wrg, outx, can outx etc any nmw s perfx

[@trevortan1589]

whats the joke?

[@ziggymarlissa358]

@@trevortan1589 Go watch episode 3, Revenge of the Sith

[@jem77469]

Isn't this the place where Gavin Newsom dined while forcing everyone else to stay home?

[@conrad_yt]

We were there last year and I totally agree about Brighton! So much grace and charisma. Thank you French Laundry for an amazing experience.

[@VijayARajendran]

Such heart and soul in this video. You bring your joy of food to this channel and also transmit what makes the special people at this and other restaurants so unique.

[@bruceharlick3322]

My first visit to the French Laundry remains my favorite dining experience in America. Loved your review and it reminds me that I need to bring my wife (who's never been) there for an occasion soon. (My second favorite dining experience in America was at the old Cyrus in Healdsburg. Fantastic! I highly recommend that you visit the new Cyrus in Geyserville if you return to Northern California. Chef Douglas Keane is doing amazing things with a great concept and while the place "only" has 1 star now [awarded mere months after opening], we really expect that to go up in the nearish future.) Thanks for the great series of reviews of places in my hometown area.

[@MarioGarcia-qw6dd]

My wife and I went there for her birthday 2 years ago and Brighton who you mentioned at the end picked us up to go to the restaurant as part of their service. I would agree with everything you said about him.

[@djdksf1]

Thanks to some 'insider trading' from my in-laws at the time, we were able to book the small banquet room for 6 at French Laundry for my ex's birthday back in the mid-aughts. To this day, the most memorable dining experience of my life. Since we were separate from the rest of the very cozy restaurant and were there with some culinary and wine industry friends, we literally had our own wine program (we brought a couple special bottles that were very thoughtfully worked in) and the menu was customized specifically for us, with the usual classics from the prix-fixe included, of course. Literally a new bread from Bouchon and very localized butter for each course, which was insane. Every single element of this afternoon and evening was like something out of a dream. Nearly 6 hours of pure heaven, and a lot of fun too! This was during the reign of Corey Lee, who would go on to open Per Se a couple years later, which I was also very privileged to try, and in October, just after they'd received their allotment of Alba white truffles. That was the only time I've ever had that incredible and rare ingredient and it was truly mind-blowing.

[@debuhrle7062]

My new favorite channel. Alexander is a delightful human.

[@tacodias]

Your recognition of Brighton was beautiful!

[@Niggoification]

your videos are incredible and besides the amazing shots, storytelling, etc - I LOVE the fact that you give such as big shoutout to the impressive service individuals! absolute class and incredible and potentially career changing feedback for them

[@sam-to1mw]

It would seem then, that the only thing Alexandre the Guest can't do, is miss. Another very watchable, entertaining and instructive video; definitely one of my favourite channels on here.

[@zes7215]

wr

[@minamina9508]

Now, this is how you do reviews with honesty and respect at the same time. Great job, great channel. Subbed

[@bobnewby9129]

The French Laundry - Where the rich and famous eat while the common people are locked in their homes.

[@dau2473]

Whats incredible is that this content isn't new, it's just told in a different way. Very similar to dining experiences. Anthony Bourdain did an episode on The French Laundry and it was phenomenal... 4 grown men had trouble completing all the courses. This review is refreshing and excellent, and a great tribute to one of the best food critics.

[@Dee0336]

They were served 4 different tasting menus and every course the restaurant had to offer that were not available to non chef customers, including all dessert courses.

[@13_13k]

Being born and raised in Los Angeles but also living in Marin County(between San Francisco,Sonoma, and Napa) for 16 years from 30 yrs old until 46 yrs old and being a very good home cook and baker, from a family of cooks and bakers, I've eaten some of the best food and drank some of the best wines in the world from Michelin rated restaurants to family dinners that compare to the best restaurants, having lunch at the incredible wineries every month or so, having memberships to wineries like Domaine Carneros, Viansa, Nicholson Ranch and of course going to so many other wineries for tastings, lunches, etc... we Californians are so lucky to have the farms and the wineries that allow us to have the world's best food and drink from fresh seafood from the Pacific Ocean to freshwater rivers for fish that run wild, premium creameries for fresh cheeses to the most incredible fresh fruits and produce as well as all varieties of top grade meats. My family members have been to The French Laundry but I still have not been. I've eaten at a handful of Michelin one, and two star restaurants in San Francisco and Los Angeles and am fortunate for that. I've enjoyed your videos and glad you had great experiences in California despite all the craziness going on these days. It still is the jewel of the States.

[@axe2grind244]

Unfortunately many of the places in this country with some of the best food are in places most people do not want to live. LA, San Fran, Seattle, Chicago, NYC etc

[@xsrxd3vlstheory]

@@axe2grind244 Nah, I love living here. One of the best places in the world

[@Wagner555]

@@xsrxd3vlstheory nah its a shitshow and you know it.

[@CrowsofAcheron]

​@@axe2grind244 California is overcrowded, the most populous state in the union. Literally the opposite of what you state. Or is everyone trapped there?😂

[@geoffroyraby8896]

Bravo Alexander. Another great video. I moved from France to SF 24 years ago and owned my restaurant here for 12 years. I loved how you show your experience. Thank you for your channel and the great work you do. Next time you come, I’ll take for a drink.

[@yoochoob]

I celebrated my birthday at TFL many moons ago. It is the best of the best. I will never forget the food, service and the whole experience. Food, wine and great company. Cheers and thank you for the excellent content.

[@zes7215]

wr

[@elliotcastroooo]

I love seeing your no-nonsense, honest reviews. Thank you!

[@83jcarrillo]

Alexander please keep making these amazing videos! Always a treat to keep learning from these amazing restaurants and their Sommeliers! Thank you

[@Paradise-on-Earth]

It is SUCH a joy to watch your clips! Each one is a piece of Art... in so many ways! I adore how you appreciate the people, the story and the small things. Wonderful! Thank you!!!

[@저는조셉입니다]

X employeee here in the comments. Just a small heads up your menu isn’t what every guest enjoys , the 4 cold snacks before hand coming from the canapé section means you were probably listed down as a Red VIP . So your menu is longer and has a lot more intricate bites and touches along the way . Still one of the best restaurants I’ve cooked at !

[@waltersoto4624]

Disagree, his menu is on par with what I’ve had, I am not a red VIP

[@A656ER5]

I had similar menu to Alex, pretty sure I'm not a "Red VIP"

[@bbrruuccee2]

i was there last Sunday and those were not part of either the vegetarian nor the regular menu.

[@basehead617]

I assume you've met Thomas Keller, what's he like?

[@mjlnr]

@@waltersoto4624 You didn't get the 4 canapes though, literally you have a copy of the menu if you didn't throw it away, so you can match course by course what you had. E.g. 1 fish course, 2 meat courses, 2 main desserts, etc.

[@douglasjames6697]

You are the best in the game Alex..wonderful production from your team.

[@westlarper]

loved the cali series, glad to see you got to try the french laundry, keep up the good work man

[@meganhill3822]

I’m obsessed with this. Yummy. Such beautiful food. I’m confined to my bed and this was a dream of mine. Thank you

[@debradiblasi4275]

CALIFORNIA was a terrific series. I look forward to more regional series - and individual locales, as always. Thank you!

[@Wrecktoid]

The French Laundry is incredible, I was blown away by the service, food and hospitality! Also, their garden across the street is amazing as well!

[@mathieuferlandkozicz1335]

If ever you go back to California go to Somni is Los Angeles when it opens back up, best restaurant I’ve been to in the USA (have been to EMP, Alinéa, FL, etc)

[@shopwithaaron]

Service at that level should always be excellent and IS! The call out is surely deserved! Thank you

[@gstanley75]

I am laughing while this video is interrupted by a Taco Bell ad. 😂

[@kdeeznuttz]

Bring the enchirito back😂

[@MexAnarcho]

I love watching Alexander’s videos and appreciate that he gave my home state of California a try. I also love that I watch his videos right before I watch Are You Garbage? That’s a collaboration that would be amazing.

[@brozors]

Just an fyi, this isn’t the typical French Laundry experience. This looks more elevated than the meals I’ve experience twice. But honestly, it’s great to see what the service looks like when they’re at the top of their game, especially with the content this channel provides.

[@creeperzoid2639]

they are obviously aware that this is going on youtube

[@ArbysNight]

Ate there in April 2024 and this totally in-line with what we were served. Same waiter and sommelier too.

[@bbrruuccee2]

​@@ArbysNighti was there last Sunday and also had Brighton, but the dishes were not from either regular menu.

[@giovannamoro8564]

Such a great pleasure to watch your videos . They perfecltly match the styles of the beautiful restaurants we get to see through your experienced eye . Thank you !

[@austinmarino4996]

I thoroughly enjoyed your California series. I only wished you had come further south to LA/SD. I would honestly say restaurant Addison would easily compare to TFL. I went to Addison recently and even saw Chef TK there. I know you would have enjoyed it yourself!

[@benlevin7296]

Addison is great. For food and service precision I'd say it is indeed comparable. Ambiance goes to TFL though, hands down.

[@two20john]

In another life I'll come back a foodie, in the meantime, I'll get my pleasure watching you review these fantastic places. To be honest I could make do with the wines:)

[@ganeshs1151]

The most underrated channel on YT 🔥

[@zes7215]

wr

[@user-wd7tq3iz6j]

I just love this channel so much, thank you for doing what are you doing, I’ve watched each one of your videos and this one was by far my favorite.

[@guywheeler4225]

Damn, those compliments for Brighton gave me the chills. Beautiful video, and now I'm gonna need to try to get in there. Cheeers!

[@photogami]

Do they still do the all you can eat chocolate selection at the end? Love the homage to the crew

[@TimK2646]

Here we go on another Euros 2,000 Gourmet Journey. To be fair, you are the best and thank you.

[@zes7215]

wrgg

[@meshal402]

What I wanted to ask you, Alexander, is what camera do you use for filming the dishes? I like fine dining myself and always wondered if people use profesional cameras for their shots, or maybe just my phone camera work sucks? Thanks for your videos. I think you should review Helene Daroze in London next, I have always been curious to go and try it, but I have only heard mixed reviews about its food.

[@rickvanpol3833]

Look at 15:02, you can see he just uses his phone.

[@cliffordnorton2674]

Great review and nice to praise the waiter Brighton 👍👍👍

[@zes7215]

wrrr

[@bbrruuccee2]

he is insanely good at his job. i request him whenever i go, and saw him last week. he's a rockstar!

[@Tennisisreallyfun]

I just got a table for my boyfriend and a few friends in February and we can't wait to go (I have literally been dreaming of going to this restaurant since I was eight)!!! As for booking, here's a professional tip. Get a table for four. You want an intimate dinner for you and your significant other, maybe try that the night before unless you have a contact or some luck. Invite some people to share the experience with you at The French Laundry. Because I asked the "person" I knew and he told me that because I was looking for a table for four, there should be plenty of tables available and, what do you know, there was not only one for my birthday, but pretty much every day in January and February at multiple times as well! Just my two cents😉

[@blakeluvsu1]

I’ve been waiting all week for this!!!

[@julianjones9793]

Great stuff as always, from both you and TFL. Might respectfully suggest that, considering the description of the experience as "perfect" that it is a little unfair to the restaurant to have the word "NIGHTMARE" in all caps on the video title - even if it was (booking, of course). I was expecting a much colder review because of that. Edit: This appears to have been changed; sign of a true gentleman there.

[@noelveigacoutinho]

" I didn't want to change the world , I just wanted to cook" that line just hits home! It is sentimentally moving!!!! Thank you once again for this review. As always , your content is capturing and so interesting.

[@Bragglord]

Fantastic vid as always, really enjoyed this one. TFL and Single Thread get my vote for top 2 in America.

[@RKaiser-ts6lp]

What is that $840.45 deduction at the bottom of the bill (14:27)? I cannot make out the handwriting.

[@mayhem_don]

Not sure, but probably could be a mandatory deposit one puts down to hold the reservation

[@joselynsarai]

You have to pre-pay a deposit before you arrive

[@JAG.65]

This was a GREAT episode! Thank you Alexander

[@neonomad1939]

What an amazing series it's been.. Loved this last one especially...

[@WeGoingHam]

There's an editing error at 9:54 for the Boudin Noir dish. The video is just showing b-roll for the butter. Ate here a few years ago, amazing experience, going again soon, glad to see the dishes are more meat heavy than when I went.

[@R0gue0ne]

Junmai isn't a place, it just means that no alcohol was added when making the Sake. It means 'pure rice'.

[@bullfrogger1208]

Silly mistake. It will cost you a star.

[@bgood8225]

I could listen to him talk all day he has such a calm and nice voice

[@nickdillings8009]

Thank you very much for these. It'll be a blast to visit one day... If you can get a reservation

[@FishareFriendsNotFood972]

What a legendary place, and so happy this American classic is still hitting it out of the park! Good to know some things never change 🙂

[@Yotam1703]

An extravagant dinner demands extravagant peaked lapels haha. I’m sure we would love an episode dedicated to your wardrobe.

[@ernestoh69]

Wow Alexander! Glad to see you made it to The French Laundry. I had the pleasure of serving you and your son at Bouchon in Las Vegas not too long ago. Yountville is amazing and full of good food and wine.

[@akivaprivate595]

Very nice . Maybe you will teach us what needs to be done to get a discount of about 30 percent

[@Poseidon650]

one wine pairing, two course menus, one bottle of krug.. $1600 would be about right

[@akivaprivate595]

@@Poseidon650 look at the bill !

[@Poseidon650]

@@akivaprivate595I think the received is the prepay to book, but you’re right his bill is closer to €2300 than €1500

[@jacebeleren429]

It is the prepaid reservation, look at the bill.

[@akivaprivate595]

Thanks ​@@jacebeleren429

[@tedstryker73]

I’m glad you had a chance to enjoy the French Laundry and Opus. I’m lucky enough live fairly close to the Napa Valley. You’re a class act. I always look forward to your videos

[@jonblock1871]

I very much enjoyed your series on SF Bay Area 3-star establishments. Long time SF resident here -- I've been to all these restaurants and numerous others over the decades. That said, I've only done the French Laundry once, was terribly disappointed and never returned. In fact, our party was so unsatisfied that we stopped at Oakville Grocery afterward for provisions. My problem with all these 3-star restaurants is the multi-course set menu. This means the kitchen is never challenged with different orders coming in randomly. Instead they pump out course after course like automatons -- e.g., the oyster and pearls dish has been on the FL menu for so long they can probably execute it with their eyes closed, and it's become stale and rote. I also find it's difficult to maintain continuity within these long multi-course menus -- some dishes simply "don't go" with other dishes creating an unpleasant controversy of tastes. Lastly, some courses I simply don't like and would never order if given the choice. For example, I detest smoked salmon and would have left your first course untouched. The a la carte menu is more difficult to provision for and execute at the same level of sophistication, so I feel it is a bit of a "cop out" that 3-star establishments generally only put out one set menu per night, take it or leave it.

[@kerrinnaude2777]

The bit at the end about featuring great people was awesome.

[@ecmo11]

Eh, the reservation is not that hard to get, just have to be ready when the book opens. The afternoon tables like the 16:15 in this vid are the easiest of all to reserve. I know YT turns on overdramatizing stuff though, so please proceed.

[@sergioreinert]

Always a pleasure to watch this channel.

[@2525warren]

I love that you highlighted the service staff.

[@TheMarsbar50]

A seriously great video! I love watching any BTS for the French laundry I can get, especially since I work in the industry and work in Napa as well! Slight nitpick also, the first Yountville title card is actually downtown Napa not Yountville. Yountville is as you said very peaceful and very small. A fantastic video nonetheless!

[@anjakloch6330]

€1500 but he'd already made a deposit of $840... so closer to €2,200!!!

[@reuben.mathew2]

Nah it was including the deposit, as you can see in the receipt at 14:25

[@anjakloch6330]

No... $780 for food, $1,500 for wine, $176 for tax... which is over €2,200, then minus the deposit gets to his total that day $1,616.25

[@_TheRealGod]

Exactly! It clearly states -840 on the bill. I guess that is peanuts for people like Alex, and easy to forget…

[@ezekieljarek7705]

This is my first time seeing a video on your channel, I gotta say amazing content. Your accent😄 are you Hungarian?

[@Dutchbrother07]

Gavin Newsom loves this place so much, he couldn’t wear his face mask during his birthday party in the middle of the pandemic despite repeated stressing how important it is to stay away from public places and always wear a mask. What a great restaurant!

[@kennethravelo]

Always love your style and bespoke suits!