Saison Winter 2011

Saison Winter 2011


2 of my 3 perfect meals ever are at Saison.  Joshua presented purity of all the best ingredients of the day, the way dinning should be.

eggs - white sturgeon

Thomas Keller's last mind-blowing meal he had.

eggs - golden trout

egg - chicken

 CRU - shigoku oyster, in its ember roasted juices

shrimp chip

 bluefin - torn w/ scallop shell

bluefin head cheese, tonnatto, beach herbs

bluefin spine 

(purity of ocean flavor)

brassicas 3.0 

(perfection)

 wood-fire oven baked olive bread

  crustaceans - lobster tail grilled over a bed of seaweeds & wild fennel

foie, white chocolate, olive, bread, beer - the texture

wood pigeon, 38 days, fall fruits, chili, olive 

crispy skin, tender juicy meat, even the fat between skin and meat was perfect in flavor

four story hills BEEF 109 cut, 30 days, beef fat vinaigrette

 just right amount of acidity to bring out the prime rib

Nid d'abeille 

always our fav. miss Matt

 Lemon 1:27

NAWLINS - coffee and beignets 

sorry miss beignets pix. too good to wait

popcorn ice cream 4.0

always my fav but I never knew this can be improved with a hint of salt 

chef made a menu for us afterwards.  

Saison Nov 2011

In the process of perfecting purity
We are glad to do the early tasting as always.

Egg, perfect

Cru

Oyster, pure ocean

Tuna torn with scallop shell

head of tuna

Tuna spin, purity of ocean flavor

bluefin head cheese

brassicas 3.0, perfection

crustaceans

crustaceans

poached egg w certified white truffle

wild spotted deer

four story hills BEEF, 30 days, beef fat vinaigrette

 salad

Matt's id d'abeille is our fav cheese/ dessert

 New pastry chef's NAWLINS is great addition to a beautiful line up of desserts.

Lemon 1:27                                  Matt's popcorn ice cream deserve an ice cream shop 

SaisonSF March 2011

coconut and white chocolate mousse

Matt Tinder's dual texture coconut mousse and white chocolate mousse playfully tease the roof of your mouth and tongue

SaisonSF Jan 2011

I love Josh's delicate creation.  Beautiful and harmonic flavors give us enjoyment every bite.  Well designed courses surprise us all the time.  Plus Matt's delightful desserts, Saison is my favorite place in SF Bay area.

wild fluke

river vegetable, olive oil, citrus

brassicas various ways

toasted grains, bonito

sea urchin

potato, chestnut, coffee

liver mousseline

winter fruits, hibiscus

crushed beet raviolo

bone marrow, walnut, vinegar, honey

Josh's special foie gras 

petaluma chicken

artichoke olive lemon

hand-chopped roasted chicken with foie gras was perfectly rolled in green leaf and steamed.  Josh outdo his previous perfection of roasted milk-fed chicken.

citron salad

green tea, smoked sesame

Matt continue to roll out surprises every dinner.  The only thing repeated is my favorite popcorn ice cream.   

lemon sorbet

green tea, basil, milk

nid d'abeille

brillat savarin, vanilla milk