Saison, San Francisco

Photographs from my meal in United states ,San Francisco at Saison, on March 1, 2013.

1st Course: Rhubarb soda, grapefruit rim

2nd Course: Custard of grilled black truffle

Secret Identity

Champagne Canard-Duchêne, Cuvée Léonie

4th Course: Live scallop, celeriac purée, pear, cured citrus pe

5th Course: Blue wing sea robin, cured in bull kelp, kissed with

6th Course: Golden trout roe marinated in a bouillon of its gril

7th Course: Scarlet arrow fish, gently grilled with the liver, c

8th Course: Bluefin tuna torn with an abalone shell, mixed with

Sancerre 2011, Domaine Vacheron

9th Course: Monterey bay abalone, roasted over the embers, coast

10th Course: Vegetable crudite, mist of fermented anchovy and me

11th Course: Milk bread with aged butter

Kistler, McCrea Vineyard

12th Course: Brassicas, each leaf dehydrated over the embers, wi

Reutberger Kloster Beer

13th Course: Wild sablefish, poached in seawater, swarnadwipa sp

15th Course: Turnips grilled over a bed of coffee, giant radish

14th Course: Duck liver toffee, bbq olives, milk, bread, beer

Saison 2010 Syrah

The building wall of wine

16th Course: Tart of perigord black truffle (slowly grilled in a

Le Mont Molleux 2009, Domaine Huet Vouvray

Robert Mondavi Opus One 2009

17th Course: "Grilled Cheese"

18th Course: "Grapefruit"

19th Course: Pine nut soufflé

Château de Malle Sauternes, 2005

20th Course: "Tea" - grilled buckwheat tea, rhubarb terrine with

21st Course: Canelé, up close

21st Course: Canelés roasted in "the beast" (Saison's wood-burn

22nd Course: 1979 pu-erh

Chateau Suduraut Sauternes 1986

Live abalone, shrimp, lobster, and crab

The new dining room

Plating in the kitchen

Chef Joshua Skenes