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Hi.

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

Mar 1

Mar 1 Saison, San Francisco

San Francisco, United States

Photographs from my meal in United states ,San Francisco at Saison, on March 1, 2012.

Entrance to Saison

Entrance to Saison

Glass of Champagne Collett in front of the woodfire hearth

Glass of Champagne Collett in front of the woodfire hearth

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

The hearth

1st Course: Preparing wood sorrel soda, crystalized oxalis

1st Course: Preparing wood sorrel soda, crystalized oxalis

1st Course: Wood sorrel soda, crystalized oxalis

1st Course: Wood sorrel soda, crystalized oxalis

2nd Course: Broth ("dashi"), made from grilled little fish & wil

2nd Course: Broth ("dashi"), made from grilled little fish & wil

Stift Goettweig Grüner Veltliner Messwein

Stift Goettweig Grüner Veltliner Messwein

5th Course: Live scallop, miewa kumquat citronette

5th Course: Live scallop, miewa kumquat citronette

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

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

6th Course: Bluefin robin fish, cured in bull kelp & kissed with

6th Course: Bluefin robin fish, cured in bull kelp & kissed with

4th Course: Shigoku oyster, grilled oyster mignonette

4th Course: Shigoku oyster, grilled oyster mignonette

Chef Joshua Skenes preparing the tails from bluefin robin fish

Chef Joshua Skenes preparing the tails from bluefin robin fish

6th Course: Bluefin robin fish tails

6th Course: Bluefin robin fish tails

6th Course: Bluefin robin fish tail

6th Course: Bluefin robin fish tail

6th Course: Bluefin robin fish tail

6th Course: Bluefin robin fish tail

7th Course: Bluefin tuna hams, smoked and aged for 28 days, cure

7th Course: Bluefin tuna hams, smoked and aged for 28 days, cure

8th Course: Sea urchin, cured in its own seawater

8th Course: Sea urchin, cured in its own seawater

9th Course: Bluefin tuna, torn with an abalone shell, ember roas

9th Course: Bluefin tuna, torn with an abalone shell, ember roas

Pascal Bouchard, 2010 Chablis Premier Cru, Montmains

Pascal Bouchard, 2010 Chablis Premier Cru, Montmains

10th Course: Farm egg, wild golden trout roe, asparagus sabayon

10th Course: Farm egg, wild golden trout roe, asparagus sabayon

Chef Joshua Skenes in the Kitchen

Chef Joshua Skenes in the Kitchen

Val de Mer Saint-Bris Sauvignon

Val de Mer Saint-Bris Sauvignon

11th Course: Crudités, pig fat ravioli (filled with smoked crem

11th Course: Crudités, pig fat ravioli (filled with smoked crem

2010 Sandhi, Santa Barbara Chardonnay

2010 Sandhi, Santa Barbara Chardonnay

Olive bread and house-churned butter

Olive bread and house-churned butter

Etienne Pochon, 2009 Crozes-Hermitage

Etienne Pochon, 2009 Crozes-Hermitage

14th Course: Artichoke citrone, bluefin tuna anchoide, sea lettu

14th Course: Artichoke citrone, bluefin tuna anchoide, sea lettu

12th Course: Brassicas, each leaf dehydrated over the embers, wi

12th Course: Brassicas, each leaf dehydrated over the embers, wi

Saison, San Francisco March 1, 2013 178 Townsend St. San Francisco, CA 94107 +1 (415) 828-7990 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

15th Course: Dorade royale, lightly smoked, bone sauce, wild oni

15th Course: Dorade royale, lightly smoked, bone sauce, wild oni

16th Course: Foie gras toffee, milk, bread, beer, fragrant viole

16th Course: Foie gras toffee, milk, bread, beer, fragrant viole

Marsannay Louis Latour 2009

Marsannay Louis Latour 2009

17th Course: Brent wolfe quail 38 days, roasted over the embers,

17th Course: Brent wolfe quail 38 days, roasted over the embers,

Pain au lait

18th Course: Crushed beets & bone marrow, cooked in each others

18th Course: Crushed beets & bone marrow, cooked in each others

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

19th Course: Wood pigeon aged 28 days, ala ficelle, cured things

19th Course: Wood pigeon aged 28 days, ala ficelle, cured things

18th Course: Crushed beets & bone marrow, cooked in each others

18th Course: Crushed beets & bone marrow, cooked in each others

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

2005 Santenay Domaine Jessiaume Père et Fils

2005 Santenay Domaine Jessiaume Père et Fils

C?te-R?tie 2004

C?te-R?tie 2004

20th Course: Sylvias 109 beef, seared on a log, sauce perigeuex

20th Course: Sylvias 109 beef, seared on a log, sauce perigeuex

Storing wild flowers

Storing wild flowers

21st Course: Parmesan sandwich (imitating a macaron: crispy milk

21st Course: Parmesan sandwich (imitating a macaron: crispy milk

Domaine Sylvain Gaudron Demi-sec Vouvray

Domaine Sylvain Gaudron Demi-sec Vouvray

Forest of wine

22nd Course: Citrus (cured meyer lemon custard, sudachi sorbet,

22nd Course: Citrus (cured meyer lemon custard, sudachi sorbet,

23rd Course: "Nawlins" (named after the Blue Bottle Coffee drink

23rd Course: "Nawlins" (named after the Blue Bottle Coffee drink

23rd Course: "Nawlins" (named after the Blue Bottle Coffee drink

23rd Course: "Nawlins" (named after the Blue Bottle Coffee drink

A Japanese box that keeps fish fresh like none other

A Japanese box that keeps fish fresh like none other

Chef Joshua Skenes presents bluefin tuna hams, smoked and aged f

Chef Joshua Skenes presents bluefin tuna hams, smoked and aged f

25th Course: Yuzu-white chocolate macaron, salted butter caramel

25th Course: Yuzu-white chocolate macaron, salted butter caramel

24th Course: Ancient popcorn ice cream (a really old seed)

24th Course: Ancient popcorn ice cream (a really old seed)

Tuna, fresh from Tsukiji market

Tuna, fresh from Tsukiji market

Take home: Cannelés

Take home: Cannelés

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