Visiting the Bay Area without visiting at least one of the restaurants that we’ve read dozens of reviews for, was not an option! The choice between the French Laundry and Saison was easy. The one is known worldwide but seems to have “settled”, the other is continuously innovating, has recently moved to new premises and, although criticised for its over the top prices, is deemed to be the best restaurant in USA.
Saison’s chef Joshua Skenes is focusing on high quality ingredients (most of which are locally sourced) and offers two seasonal menus, with the longer one (25 dishes) being our choice. The highlights of the evening were the three cru dishes, the sea urchin, the “cookie”, the rhubarb, the wood pigeon and the walnut ice cream. Overall this was a very good meal and the high quality of the produce justified the “damage” (in calories and dollars)!
White sturgeon caviar
Cru – cherry blossom sea bream