Atelier Crenn, San Francisco

Photographs from my meal in  San Francisco  at Atelier Crenn  onApril 11, 2012.

Sancerre 2010, Roger & Christophe Moreux

Amuse bouche 1: Springtime bread and butter, asparagus chiffon c

Bread course: grain bread

Amuse bouche 2: Prince Edward Island mussels cooked escabeche, s

Amuse bouche 3: Interpretation of a Kir Royale using sparkling c

Amuse bouche 3: Interpretation of a Kir Royale using sparkling c

1st Course: "Spring's arrival" - Peas, coconut, and carrots with

Palate cleanser: Shiso ice, closed

Bread course: brioche

3rd Course: "The Sea" - Tai snapper, dungeness crab, sea urchin,

4th Course: "Alliums et ovum" - Ramp purée, pickled red onion,

Palate cleanser: Shiso ice

2nd Course: Take on radish and butter, this time with turnips fr

4th Course: "Walk in the forest" - Pine meringue brûlée, varie

5th Course: Squab leg and breast (pan roasted), pâté from the

Assorted cheeses both European and domestic

6th Course: "Black forest" - toasted almond, raspberry, various

Petits fours: Strawberry ginger pâte de fruits, nougats with dr

Chef Dominique Crenn