Saison, San Francisco

Photographs from my meal in United states ,San Francisco at Saison, on August 2, 2011.

Portrait of Chef Joshua Skenes, Saison, San Francisco

1st Course: Reserve caviar - Wild white sturgeon reserve caviar, lightly smoked over embers in the hearth. Flat bread cooked in wood-burning oven, topped with smoked crème fraîche, artichoke citronne,

Trio of canapés: Marin miyagi oyster, borage, pressed cucumber, fermented lime, olive oil; tubers, giant carrot purée, parsnip milk, soft poached egg, parsnip chip

Amuse bouche: tubers: giant carrot puree, parsnip milk, puree & crisp of roasted parsnip, salted egg yolk, oxalis tuber & leaves, mallow flower, ice plant flower

2nd Course: Flight of fish - Red sea bream, lobster tail wrapped in white radish, scallop, horse mackerel, ahi tuna belly, striped jack, amber jack.

2nd Course: Rice crackling of river vegetable, shrimp floss, and perilla salt.

Oude Kriek Oud Beersel

3rd Course: Vegetable aspic - Fava beans, peas, zucchini & squash, eggplant roasted over the fire & a crispy chip of the skin, avocado

4th Course: Crustacean - Dungeness ragôut gently warmed in crustacean butter. Santa barbara sea urchin, wild nasturtium leaf roasted over the fire until crisp. Crustacean bouillion of lobste

Jessenhofke, Belgian triple beer

5th Course: Pasternack's rabbit - Hind leg meat, loin, and foie gras combined into a farce wrapped in cabbage. Served with English peas, confit mea

Extra course: Crispy heartbreads dusted with sugar.

6th Course: Nuvola di percora - Warm nuvola di pecora piped into a freshly baked brioche with honeycomb.

6th Course: Nuvola di percora - Warm nuvola di pecora piped into a freshly baked brioche with honeycomb

7th Course: Preserved lemon - lemon preserved on Jan 27, 2011. Candied lemon, perserved lemon cream, lemon sorbet, chrysanthemum petals.

7th Course: Preserved lemon - lemon preserved on Jan 27, 2011. Candied lemon, perserved lemon cream, lemon sorbet, chrysanthemum petals.

8th Course: Melon, sparkling vanilla sorbet, shiso cake

9th Course: Popcorn ice cream

Petits fours: candied raspberries

Portrait of Chef Joshua Skenes with Japanese Fish Identification Book