InĢ022, Crenn was featured as an Iron Chef on the Netflix show Iron Chef: Quest for an Iron Legend. In 2010, Crenn competed on Iron Chef America against chef Michael Symon, winning the battle. In 2009, Crenn competed on The Next Iron Chef but was eliminated in the Adaptability Challenge, reaching 7th place overall in the season. Ĭrenn has also been featured in several Food Network shows. Disliking the male-dominated French culinary scene, she earned a bachelor's degree in economics and a master's degree in international business. Ĭrenn's experience on the family farm, her mother's cooking, and her visits to high-profile restaurants developed her culinary tastes. Her mother, a cook with an "adventurous palate, took her young daughter to experience Indian, Chinese, Japanese, and Vietnamese restaurants in Paris." Her father, a politician, would take his daughter along when he dined at Michelin star restaurants with his friend, a food critic for Le Télégramme. She spent many summers in Brittany at the family farm. Dishes highlighting fabulous (local) produce, and I was impressed by the imaginative flavour combinations that often suprised and teased the palate, the brutely sedutive bone marrow dish being unforgettable.Crenn, originally from Locronan, was adopted at 18 months by a French couple from Versailles. Tonight's menu was a succession of skillfully prepared dishes that all had a clear, personal signature. This results in idiosyncratic dishes, that have panache and a dash of playfulness. That said, the focal point at Atelier Crenn is very serious gastronomy, but with Crenn's contagiously energetic and enthusiastic mindset thrown in. At almost all restaurants in the San Francisco and the Bay Area, but at Atelier Crenn in particular, I experienced a real sense of open-mindedness, an open-mindedness that seems to be valued by Michelin too. San Francisco on the other hand, doesn't seem to be burdened by Europe's baggage of tradition. In Europe we are still quibbling about whether or not fine dining ("faine daining" to some) restaurants should have tablecloths and crystal glasses, not to mention all the other preconceptions about Michelin starred restaurants in general.
One of the first things I noticed at Atelier Crenn was the laid-back and buzzing atmosphere. Next to arrive was a "green olive" with a thin crunchy casing and a pistachio ice cream filling, served in a small puddle of Spanish olive oil.
#SHORT MENU ATTELEIR CRENN FULL#
Spring has come and is full of sweet surprisesĭinner started with Spring has come with its cool breeze, a liquid cider bonbon with a thin cocoa butter casing and topped with a crème de cassis puree, quickly followed by a gorgeous dish of well-set Jerusalem artichoke pudding with egg yolk, covered with a thick layer of delightfully popping trout roe.
Watching the beast rest beneath the leaves I revisited my childhood memories, a rebirth of the forest The sea is in me, as strange and mysterious Here, the earth proffers its juicy and tangy, chlorophyll gifts Strolling on the beach, in its whimsically ebullient innocence Where the broad ocean leans against the Spanish land I touch the earth and play, in its cool milky light *I was recognised and Dominique Crenn served us some additional courses. I had dinner with my husband at Atelier Crenn on Wednesday 1 April 2015. Dominique Crenn describes her cuisine as "Poetic Culinaria" and the the multi-course tasting menu is written as a poem. In that same year she was named "The Best Chef in America" by Esquire Magazine and in 2009 Luce won a Michelin star.Ītelier Crenn is open for dinner Tuesday through Saturday and the restaurant offers a seasonal Grand Tasting menu for $220. In 2008 Crenn moved back to San Francisco and took the helm at Luce restaurant at the Intercontinental Hotel. After eight years she left the Manhattan Country Club and became chef at Abode in Santa Monica. Soon after her return to the States, Dominique Crenn took up the position of executive chef at the Manhattan Country Club in Manhattan Beach. The May 1998 riots in Indonesia cut her time in Jakarta short, and she returned to California. In 1997 Crenn moved to Indonesia, to become executive chef at the Hotel Borobudur Intercontinental in Jakarta. In San Francisco she trained for several years in the kitchens of the acclaimed Stars restaurant (now closed), working alongside chefs Mark Franz and Jeremiah Tower, among others. Dominique Crenn is originally from Brittany (in the extreme west of France), but she moved to San Francisco in 1988. The second star followed the next year (2013 guide), making her the first female chef in the U.S. Atelier Crenn opened its doors in January 2011 and that same year in October, the restaurant was awarded a Michelin star (2012 guide). Dominique Crenn is the chef/owner of Atelier Crenn in San Francisco.
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