The French Laundry, a sixteen hundred square foot structure constructed from river rock and timbers was built in 1900 by a Scottish stonemason as a saloon. The building later served as a residence, and during the 1920’s operated as a French steam laundry. In 1978, town mayor Don Schmitt and his wife Sally renovated the structure into a restaurant, which Keller then purchased in 1994.
Keller’s staff includes chef de cuisine David Breeden, executive sous chef Philip Tessier, pastry chef Patrick Fahy, general manager Michael Minnillo and maitre d’ Lawrence Nadeau.
The French Laundry has received numerous honors and accolades. Most recently, the Michelin Guide San Francisco awarded The French Laundry their highest rating of three stars for the sixth year in a row, making Thomas Keller the only American-born chef to have two three-starred Michelin restaurants. In 2006, the James Beard Foundation gave The French Laundry the highly coveted “Outstanding Restaurant Award” and awarded Chef Thomas Keller “Outstanding Restaurateur” in 2007.
The French Laundry is a member of French-based Relais & Chateaux, Relais Gourmands and Traditions & Qualité; organizations recognized for their dedication to maintaining the highest international standards for hospitality and culinary excellence.
Through The French Laundry’s menu, which changes daily, the restaurant commits itself to creating classic French cuisine with the finest quality ingredients, along with a similarly intense focus on impeccable guest service.
Type: Contemporary American Cuisine with French influences, Fine Dining, Three Michelin Stars
Address: 6640 Washington Street, Yountville, California 94599, USA (Situated at 1 hour by car from San Francisco).
Phone: +1 707 944 2380
Source: The French Laundry Website