Another great dinner at Atelier Crenn. It is creative, artistic, innovative and chic; a poetic culinaria indeed. As famous food critic, Michael Bauer, said on his Nov 2014 review “Dominique Crenn translates food into poetry“. There is no conventional menu (it is a printed poem that keeps you trying to figure out “what is coming next?”), so I took the liberty to copy and paste dish descriptions from Michael Bauer’s SF Gate Article (sneaky, I know!). Atelier Crenn is, without a doubt, one of our favorite restaurants in SF. It is a bonus that the restaurant is within walking distance, I sure enjoy our short stroll back home after 18+ courses! Last night was the second time meeting Chef Dominique Crenn, what a nice touch to have such amazing Chef come up and personally greet every table!
Below are some photos of our dinner at Atelier Crenn on Tuesday 18-Nov-2014.
The menu at Atelier Crenn, a poem.
Cider filled white cocoa.
Dehydrated and roasted stick of taro, cauliflower and white chocolate mousse, cocoa nibs.
Rice crackers stained black from squid ink.
Smoked potato puree, Japanese squid, sprouted greens, a snowy sprinkling of Iberico ham lard powder and squiggles of squid ink. The waiter then poured on a ham broth.
A leaf-shaped plate with rings of white beets and turnips and whole leaves coated in tempura, hiding a slice of mackerel. The waiter then brings over what looks like a black river rock, opens it up and spoons out white beet snow that melts into dewdrops as it hits the plate.
Bone marrow, Osetra caviar.
Wagyu beef, mustard seeds, Brussels sprouts, roasted apples.
Bite-size banyuls meringue shell filled with dressed microgreens
A moss-covered branch with carrot jerky at the tip
Honey caramel.
The dessert, a honey cake.
Mignardises.
The box in which some of the mignardises came in.
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