English Cucumber Sorbet with Compressed Melons, Yogurt Cream, and Olive Oil Biscuit

Melon

• 1 small seedless watermelon, rind removed, cut into large rectangles about 1½ inches thick
• ½ honeydew melon, rind removed and seeded

Adding a vegetable to a dessert provides a good way to move from the cheese course to the sweeter, richer desserts in a multicourse meal. The cucumber sorbet is refreshing, as is the melon, which is compressed to make it very vibrant—the color is extraordinary. When we write new recipes, I believe it’s important that we not forget where we came from. The French Laundry is in the Napa Valley, wh