Food Porn, the Finale.

Here are the dessert courses from the French Laundry.

“Glace aux noyaux d’abricots”. Apricot sorbet, “pate de fruits”, nutmeg frangipane and streusel.

“Delice au chocolat et a la menthe” with Amedei Chuao Chocolate-mint “parfait” and mint syrup.

Jacobsen’s Farm Mirabelle plum sorbet, ginger “nuage” and Mirabelle jelly.

Not listed on the menu:coffee pot-du-creme and creme brulee

black olive financiers (better tasting than they sound) and house made chocolate covered almonds

 

The portions seemed small, but by the end of the meal we were so stuffed, we had to ask them to pack the house made cookie and chocolate truffles to go for us!

Easily the most decadent mel, and by far the best service of any I’ve eaten in my life!

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