Atelier Crenn

2019-11-02

Today I went to eat dinner at Atelier Crenn.

FIGURE 1 Champagne at Bar Crenn.

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  • Original date: 2019:11:02 20:44:29

1 Savoury courses

FIGURE 2 Each meal at Atelier Crenn begins with a menu in the form of a poem. Each line above the divider is a savoury dish, and every pair of lines below is a dessert.

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  • Original date: 2019:11:02 21:13:26

FIGURE 3 Fall has come with its cool breeze, i.e. an aperitif with an explosion of cider and creme de cassis inside a thin sphere of white chocolate topped with a jam.

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  • Original date: 2019:11:02 21:16:48

FIGURE 4 See the efflorescing beaut twitch rosy cheeks rises, i.e. oyster with rose. Notice it is blurred due to people shaking the table. Kinda sour.

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  • Original date: 2019:11:02 21:21:23

FIGURE 5 Spoon for rose oyster.

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  • Original date: 2019:11:02 21:20:34

FIGURE 6 With a most adored gift from Neptune, this aureate bloom, i.e. sea urchin and geoduck on a koshihikari rice cracker, topped with a citrus cream.

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  • Original date: 2019:11:02 21:26:58

FIGURE 7 Warriors ashore bathe in brilliance as luminous as its gilded crown, i.e. lobster tartare topped with a grape gelee with dried and hydrated seaweed. The “gilded crown” was a lime and ginger foam. The outer ring of dark green powder is seaweed.

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  • Original date: 2019:11:02 21:35:51

FIGURE 8 Lobster soup.

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FIGURE 9 To bury in fallen leaves my treasures of the earth and sea, i.e. Trout roe buried in pumpkin seeds, oils consisting of nasturtium oil, pumpkin seed oil, and butter; truffle and vinegar jellies.

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  • Original date: 2019:11:02 21:49:14

FIGURE 10 In the snowy stillness lie the Gemini, perfectly whole, i.e. trout covered with creamy trout “snow”, frozen cream, topped in grated dehydrated trout. Inspired by Chef Dominique’s visit to London and her experience with fish and chips.

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  • Original date: 2019:11:02 22:04:41

FIGURE 11 Spoon for snowy gemini.

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  • Original date: 2019:11:02 21:58:31

FIGURE 12 Fried truffle-shaped fish skin sphere that is supposed to resemble the chips part of fish and chips.

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  • Original date: 2019:11:02 22:05:27

FIGURE 13 By the shimmer of black pearls, trembling in the ashen cloud, i.e. caviar and some rice based thing that is like sake.

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  • Original date: 2019:11:02 22:14:21

FIGURE 14 Mother of pearl spoon for caviar.

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  • Original date: 2019:11:02 22:11:42

FIGURE 15 Crackers for eating caviar with.

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  • Original date: 2019:11:02 22:15:19

FIGURE 16 Bread. Extremely soft. Easily pulled apart with hands.

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  • Original date: 2019:11:02 22:31:49

FIGURE 17 Butter infused with parsley, tarragon, and other herbs.

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  • Original date: 2019:11:02 22:32:48

FIGURE 18 An armored gent listens, beneath the bluff, i.e. abalone underneath a dehydrated cabbage or something, in a green parsley oil. Abalone was laid atop of some sauerkraut-like substance. Abalone is known as “truffle of the sea” in French cuisine.

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  • Original date: 2019:11:02 22:34:47

FIGURE 19 Fancy artisanal knife recycled from the suspension coils of a 1955 Chevy truck.

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  • Original date: 2019:11:02 22:45:29

FIGURE 20 As delicate creatures of green and blue surface to bloom, i.e. a black cod with miso. Very soft and delightful texture.

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  • Original date: 2019:11:02 22:48:50

FIGURE 21 For a melody faintly heard in a golden haze, the light of fog, i.e. a new type of brandade, or cod mashed potatoes, in a foam form factor, reminiscent of San Francisco fog. The foam was celery root.

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  • Original date: 2019:11:02 23:06:10

FIGURE 22 Spoon for the potato thing.

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  • Original date: 2019:11:02 22:55:56

FIGURE 23 Cod soup in a cast iron cup. Made with cod bones and steeped with some of the “rejected” flowers for aromatic purposes.

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  • Original date: 2019:11:02 23:18:50

2 Dessert courses

FIGURE 24 Espresso Crenn.

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  • Original date: 2019:11:02 23:38:24

FIGURE 25 Bashful revelers emerge underfoot from the dulcet earth, i.e. a novel sort of pavlova — meringue filled with ice cream.

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  • Original date: 2019:11:02 23:40:36

FIGURE 26 To the steadfast rhythm of a gentle passion so unyielding, i.e. a beet “pavlova” meant to be eaten with your hands, brittle shell with creamy inside.

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  • Original date: 2019:11:02 23:41:39

FIGURE 27 From the earth, and the water, heirloom lips; The taste that we chase every summer will last until the winter, i.e. a tomato sorbet with basil sorbet inside, and slices of a dense and intensely flavoured dehydrated strawberry. There was also dehydrated basil cake on the bottom, and the stem of the tomato is edible chocolate.

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  • Original date: 2019:11:02 23:53:00

FIGURE 28 Fall has come and is full of sweet surprises, sweet bounty, thanks, i.e. chocolate, ginger, and nuts in a hand carved from chocolate. The server warned us not to “bite the hand that feeds you”.

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  • Original date: 2019:11:03 00:06:50