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Welcome to my blog. I document my adventures in food, travel, and coffee.

Aug 8

Aug 8 Saison, San Francisco

United States, San Francisco

Photographs from my meal in United states ,San Francisco at Saison, on August 8, 2012.

Wood-burning oven

Wood-burning oven

1st Course: Rhubarb Soda

1st Course: Rhubarb Soda

Inside the kitchen

Inside the kitchen

2nd Course: Grilled Peas and Parmesan, pea bean flowers

2nd Course: Grilled Peas and Parmesan, pea bean flowers

3rd Course: Sea urchin & reserve caviar, ember roasted chicken g

3rd Course: Sea urchin & reserve caviar, ember roasted chicken g

4th Course: Cherry blossom sea bream lightly touched with coal,

4th Course: Cherry blossom sea bream lightly touched with coal,

5th Course: Fish from Kyushi (cross between fluke and herring) l

5th Course: Fish from Kyushi (cross between fluke and herring) l

6th Course: Live scallop torn in half, roe citronette, kumquat

6th Course: Live scallop torn in half, roe citronette, kumquat

7th Course: Live octopus, sauce made from octopus brain, local f

7th Course: Live octopus, sauce made from octopus brain, local f

9th Course: Aged blue fin tuna hams, aged sea urchin

9th Course: Aged blue fin tuna hams, aged sea urchin

8th Course: Tuna spinal fluid

8th Course: Tuna spinal fluid

11th Course: Slow-poached egg with rago?t of leeks roasted over

11th Course: Slow-poached egg with rago?t of leeks roasted over

10th Course: Wild nettles, Pacific king salmon (cured and smoked

10th Course: Wild nettles, Pacific king salmon (cured and smoked

11th Course: Slow-poached egg with rago?t of leeks roasted over

11th Course: Slow-poached egg with rago?t of leeks roasted over

12th Course: Vegetable crudité (fermented anchovy, Iberico ham

12th Course: Vegetable crudité (fermented anchovy, Iberico ham

13th Course: Pain au lait, butter

13th Course: Pain au lait, butter

14th Course: Fig, slowly cooked in a bouillon made from fish bon

14th Course: Fig, slowly cooked in a bouillon made from fish bon

15th Course: Tokyo turnips cooked in milk, sea urchin lightly cu

15th Course: Tokyo turnips cooked in milk, sea urchin lightly cu

16th Course: Albacore tuna, fish brain gelée

16th Course: Albacore tuna, fish brain gelée

18th Course: Sylvia's raw beef and tuna, both aged 48 days

18th Course: Sylvia's raw beef and tuna, both aged 48 days

17th Course: Brassicas. Quail egg, stew of toasted grains (emmer

17th Course: Brassicas. Quail egg, stew of toasted grains (emmer

19th Course: Monterey bay abalone roasted over the fire in a sau

19th Course: Monterey bay abalone roasted over the fire in a sau

20th Course: Dungeness Crab in a broth made from its own brain,

20th Course: Dungeness Crab in a broth made from its own brain,

21st Course: Foie gras, toffee, milk, bread, beer, coffee, dehyd

21st Course: Foie gras, toffee, milk, bread, beer, coffee, dehyd

22nd Course: Pasternak Rabbit, chocolate, rabbit, beet "blood,"

22nd Course: Pasternak Rabbit, chocolate, rabbit, beet "blood,"

23rd Course: Blue fin tuna and bone marrow roasted over the fire

23rd Course: Blue fin tuna and bone marrow roasted over the fire

Saison, San Francisco August 8, 2012 2124 Folsom Street San Francisco, CA 94110 +1 (415) 828-7990 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

25th Course: Gabietou Cheese with honey and almond

25th Course: Gabietou Cheese with honey and almond

24th Course: 30-Day Mendocino Lamb slowly roasted over the ember

24th Course: 30-Day Mendocino Lamb slowly roasted over the ember

Saison, San Francisco August 8, 2012 2124 Folsom Street San Francisco, CA 94110 +1 (415) 828-7990 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

26th Course: Preserved Citrus, lemon, chamomile foam

26th Course: Preserved Citrus, lemon, chamomile foam

27th Course: Strawberry, olive oil cake

27th Course: Strawberry, olive oil cake

28th Course: Pop corn ice cream

28th Course: Pop corn ice cream

30th Course: Smoked canelés

30th Course: Smoked canelés

29th Course: Salted caramels, pistachio macarons, and plum pate

29th Course: Salted caramels, pistachio macarons, and plum pate

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