Well, you should be, because this incredibly creative AND delicious Leek dish is just one of the terrific dishes at San Francisco’s Petit Crenn restaurant!
Chef Dominique Crenn was the FIRST US female in history to receive three Michelin Stars! She is the Chef-Proprietor of Petit Crenn in San Francisco. As their website states, the restaurant:
“focuses on cuisine as a craft and the community as an inspiration.”
Tucked away on the edge of Hayes Valley, a neighborhood in San Francisco, Petit Crenn is part of the living connection between Chef Dominique and her home, Brittany.
Inspired by Northern California’s dramatic coast, the seafood-forward tasting menu is prepared in an open kitchen anchored by a wood-fired grill.
As you can see, my wife Alex shared our view of the action from our counter seats!
Here is their wood-fired grill – notice it has a vertical wheel that raises and lowers it over the fire!
So, we sat at the counter so we could observe all of the action in front of us, and checked out the menu – note: we were eating there on January 2, the first day open after a short holiday break. Hence the “Bonne Annee!”
The menu begins with three unique Canapes – the Mussel with Sabayon is closest, then the Beet Tartare, and the Combe Gougere at the top…served for us to share.
Leeks en Vinaigrette were next: the “meat” of a Leek is served standing upright on the plate, with Oyster Emulsion, Sea Grapes, Horseradish, and Royal White Sturgeon Caviar
This dish was so good my wife Alex couldn’t wait to share it on her social media:
Next up was their Winter Squash Soup – served with Mustard Ice Cream, Tellicherry Pepper and Brown Butter – here they are serving it piping hot to us:
If you think Mustard Ice Cream is strange, it is – and delicious! A bracing, feisty flavor to cut through the rich smooth creaminess of the soup!
We had a blast watching the dishes come together – and every single Chef took the time to talk with us and answer our questions without missing a beat!
These Black Trumpet Mushrooms have Brussel Sprouts, lots of Shelling Beans and Borage – rich, velvety, and beautifully presented. It worked beautifully with a glass of Cabernet Franc.
Now it was time to see what came off the grill – or in this case, OVER IT:
This McFarland Springs Trout actually “smokes” above the grill, so it’s smoky good without any grill marks, and is served with Grilled Brassicas, Nasturtiums one Sauce Vierge – incredible!
I love salmon, and this Trout was a rich, smooth variation.
Next up: a two part dessert:
First up was an Asian Pear Sorbet – with Goat Cheese, Candid Walnut, and Long Pepper – then, a velvety rich taste of the holiday!
We finished with a festive holiday Buche de Noel – Birch Cremeux, Chocolate Dacquoise and Cranberry
What I enjoyed about these deserts is that they weren’t so big and overwhelming – after all, we had a completely satisfying meal up to that point – so these were a delicious finale.
Afterwards, we spoke to James Aptaken, who is Culinary Director for the Crenn Dining Group – we had a mutual friend and it was so great to meet him and hear all about the exciting things going on at all of the Crenn restaurants!
We had already tried her signature restaurant, and it was phenomenal…remember some of those dishes?
This is, indeed, three Michelin star dining – see our entire meal, and our picture with Chef Crenn, by clicking on my story here:
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Again, bravo to the entire Crenn team – let me know your favorite dish based on my pictures!
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A feast for the eyes as well.
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Yes, the Chefs create beautiful dishes!
Wow, unique and outstanding
Great to have an open kitchen, and the food looks excellent. My wife was reading this over my shoulder, and she kept saying “Yum” 🙂
Best wishes, Pete.
What an amazing experience. I love being able to watch the chefs cook.
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These dishes look amazing, John. mustard ice cream is very unique.
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It is, Robbie…more on that to come soon!