The French Laundry

The French Laundry
Company type	Private
Industry	Restaurant
Founded	1978 in Yountville, California, United States
Founder	Sally Schmitt
Headquarters	Yountville, United States
Key people	Thomas Keller (chef and proprietor since 1994)
Products	French and Californian cuisine

The French Laundry is a distinguished three-Michelin star establishment known for its fusion of French and Californian culinary styles, situated in Yountville, within the renowned Napa Valley. Founded in 1978 by chef Sally Schmitt, who championed the use of local and seasonal produce and played a key role in the emergence of California cuisine, it has grown into an iconic destination for gourmet dining. Since 1994, the celebrated chef and proprietor Thomas Keller has been at the helm. The restaurant occupies a historic structure built in 1900, which was added to the National Register of Historic Places in 1978.

History

Originally erected as a saloon in 1896 by a Scottish stonemason for Pierre Guillaume, the building faced a shift in purpose following a 1906 ordinance that prohibited alcohol sales near the Veterans Home of California Yountville. In 1920, John Lande acquired the property and transformed it into a French steam laundry, a legacy that inspired the restaurant’s name.

In 1978, chef Sally Schmitt along with her husband Don—then serving as Yountville’s mayor and formerly a bank appraiser—purchased and refurbished the premises into a dining establishment. They preserved the name The French Laundry, honoring its local recognition. The restaurant became one of the pioneers in presenting what evolved into California cuisine. After managing it for 17 years, the Schmitts sold the venue to acclaimed chef Thomas Keller in 1994.

Chef Keller released The French Laundry Cookbook in 1999, widely regarded as his signature culinary publication. The book earned three prestigious awards from the International Association of Culinary Professionals (IACP): Cookbook of the Year, Julia Child "First Cookbook" Award, and Design Award.

Marking its 20th anniversary in July 2014, The French Laundry hosted an elaborate six-hour banquet attended by friends, local patrons, and industry leaders before temporarily closing later that year for extensive renovations.

During its December 2014 closure, the restaurant’s wine cellar was burglarized with losses estimated at $500,000; fortunately, most of the stolen wine was subsequently recovered.

The establishment reopened on April 7, 2015, following demolition of several on-site structures. Renovation efforts continued while operations were maintained via a temporary kitchen setup.

Throughout the COVID-19 pandemic, The French Laundry underwent several closures and reopenings due to health mandates imposing seating limitations.

Cuisine

The French Laundry presents two distinct nine-course tasting menu options each day: the Chef's Tasting Menu and a vegetarian Tasting of Vegetables. Each menu is priced at US$425 per guest (inclusive of gratuity), with additional charges applicable for luxury ingredients such as caviar and truffles. During festive periods like winter holidays and other special events, exclusive dishes are featured.

Its culinary approach marries traditional French methods with modern American influences, highlighted by signature creations including smoked salmon cornets—an idea inspired by a visit to Baskin-Robbins.

Staff

The French Laundry has served as a training ground for prominent chefs such as Grant Achatz of Alinea, Eric Ziebold who leads Kinship and Métier, Corey Lee of Benu, Jonathan Benno from Lincoln Ristorante, renowned chef René Redzepi of Noma, as well as Ron Siegel of Madcap and baker/TV personality Duff Goldman of Charm City Cakes. Former Chef de Cuisine Timothy Hollingsworth achieved notable success by winning the semi-finals of the Bocuse d'Or USA in 2008 and securing sixth place representing the United States at the international finals in 2009.

Other locations

In February 2004, Thomas Keller inaugurated Per Se in Manhattan, New York City, creating an East Coast counterpart to his acclaimed Yountville establishment. This restaurant also achieved the prestigious three Michelin stars. Both kitchens are connected through a live video link, allowing real-time interaction between the two venues.

During the renovation of The French Laundry, Keller introduced Ad Lib, a temporary dining concept at the Silverado Resort & Spa, featuring classic American dishes. His history with pop-up restaurants includes previous ventures at the Mandarin Oriental in Hong Kong as well as at Harrods in London.

Reception

Since 2006, The French Laundry has consistently held three stars in the Michelin Guide for the San Francisco area. It garnered favorable critiques from The New York Times and was acclaimed as "the best restaurant in the world, period" by chef and restaurateur Anthony Bourdain in 2005. Additionally, it has been honored with the Wine Spectator Grand Award annually since 2007.

External links

Archive of French Laundry Menus