Saison

I knew that our trip out to visit San Francisco would not be complete without checking out Saison, one of the country’s hottest 3-star Michelin restaurants right now. It was difficult to secure a reservation, which speaks volumes to just how amazing diners must find this lauded establishment given its $345 per person price point.

Here is the menu we had for our diner on December 26, 2014:

Tea - Infusion of herbs from the garden, meyer lemon water

Peppers - Preserved in the wood burning oven, buttermilk

Golden Caviar - Osetra caviar, kelp "water", bacon broth

Lobster - Warmed over the coals, yuzu, salt, lobster vinegar

Mt. Lassen Trout - Trout roe, crispy skin

Dungeness Crab - Crab meat, crab warm custard, innards

Abalone - Grilled over embers, sauce of abalone liver, capers

Radishes - Multiple preparations, clarified butter

Turnips - Sea cucumber sauce

Red King Crab - "Liquid toast", crab

Seaweeds with seaweed vinegar

Black Cod - Pine mushrooms, pine bouillon

Brussels & Cabbage - Blistered in fire, vinegar

Naple Long Pumpkin - Cooked over fire for 3 days

Beets - "Fire in the sky", cooked in its own juices

Toffee - Milk, bread, beer, duck liver

Whole Duck - Grilled near fire, duck innards, grilled bone broth

Red Hawk Mousseline - Cheeses, yali pears, beignets

Ice Cream & Caramel - Cooked in the fire, embers, salted caramel sauce

Persimmon - Overiped persimmon, buckwheat tea

This was definitely one of the most extensive menus I’ve ever had. A common theme throughout the evening was that each course was touched, in some way, by the fire burning brightly in the kitchen. The precision at which an unruly heat source such as a live fire is used to create such delicate courses is amazing. This was also one of the first meals I have had that focused a few courses on just vegetables. This was a truly special evening and one that I will remember for many years to come.

Saison
178 Townsend Street
San Francisco, CA 94107
www.saisonsf.com