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Mexican restaurant

Red pepper with a squirt of hummus

Entertaining. Tomatoes, olives, mozzarella and cucumber skewers inserted into a half a head of lettuce.

Make your own delicious Homemade Ricotta in less than 15 minutes... You'll never buy store ricotta again


Daniel Boulud

Boulud Appetizer

Boulud Lumiere - Clear gelee of tomato essence with an avocado cream and piquillo pepper puree cleanses my palate with a gentle hit of acidity and it is followed by the first course of Watermelon and Dungeoness Crab Salad with a Horchata Sorbet and Shiso Cress. Whilst I love both crab and watermelon, I didn't feel the two worked particularly well together. The watermelon proved to be too sweet for the delicate crab meat and in my opinion overpowered it somewhat; a little acidity courtesy of some lime juice would have improved it greatly for my palate.

Daniel Boulud prepared passed hors d'oeuvres

Salmon and Celery. Chef David Feau.

Yellowfin Tuna Belly with Compressed Green Apple and Argan Oil. Chef David Feau.

The final savory of the night was labeled a stew but the flavors were so genteel and refined that it hardly felt like one.  Starting with rabbit two ways, confit and mousse, the dish also features foraged flowers, peas, assorted greens, and even a piece of foie gras for good measure.  The mousse is superb, the texture akin to a fish cake but so much more robust.  The confit augmented by the foie provides most of the savoriness which in turn is countered by the grassy peas and peppery bite of the greens.

The first course was a delightful study in fish roe featuring wild Oscetra caviar, trout and shad roes, and bottarga (mullet).  Aside from the caviar, the eggs are presented on a thin flatbread crisp made in the restaurant's outdoor wood fire oven.  The topping of herbs and flowers brighten the dish immensely both visually, texturally, and on the palate.

Brassicas bouillon of toasted grain and quail egg is one of the dishes customer enjoy at the newly remodeled Saison

Peas in various forms made up one dish at Saison.

Garden radishes, pigs ear and nasturtium honey, is part of the menu at the newly remodeled Saison

The dish titled 'Walk in the forest' is presented with three kinds of mushrooms, herbs and pine meringue at Atelier Crenn

'The sea' comes with sea urchin, prawns, abalone, mussels, gnocchi and an edible interpretation of sand at Atelier Crenn

"Le Jardin du Printemps" is an innovative dish presented at Atelier Crenn in San Francisco.

Pan Sauteed Amadai with Lily Bulb and Yuzu Citrus Broth

La Tomate: Chilled Gazpacho with Croutons

Atelier Crenn

Sake and Harissa-Marinated Cod with Sunchoke Puree, Dehydrated Black Olive, Cippolini Onion, Shishito Pepper, and Crystalline