garyalanfine:
Atelier Crenn - San Francisco - June 2011 - Amuse - Frozen Split Pea Soup, Dried Beet, Mushroom Consomme
garyalanfine:
Atelier Crenn - San Francisco - June 2011 - "Walk in the Forest," Textures and Aromas of the Wild
garyalanfine:
Atelier Crenn - San Francisco - June 2011 - Foie Gras and Spring Nuances
garyalanfine:
Atelier Crenn - San Francisco - June 2011 - New Potato "Memoire d'Enfance," Pea Sprouts, Peas, Mint, Basil and Comte Crisps
garyalanfine:
Atelier Crenn - San Francisco - June 2011 - "Le Jardin" and It's Soil, Pickled Vegetables
garyalanfine:
Atelier Crenn - San Francisco - June 2011 - Asparagus, Orange, Trout Caviar, Lard, and Goat Hollandaise
garyalanfine:
Atelier Crenn - San Francisco - June 2011 - The Sea, An Interpretation of Aquatic Flavors - Mussels, Oysters, and Artic Char
garyalanfine:
Atelier Crenn - San Francisco - June 2011 - Duck, Spring Garlic, Strawberry, Rhubarb, Smoked Buckwheat
garyalanfine:
Atelier Crenn - San Francisco - June 2011 - Pork, Purple Asparagus, Kumquat "marmalade" and Wild Ramps
garyalanfine:
Atelier Crenn - San Francisco - June 2011 - Carrot "Cake," Peas, Walnut