Kir Breton coco butter, cassis liquor, apple cider
Uni seems to be making a splash on every menu these days. It was an oceanic delight tempered by a smooth creaminess.
Cinnamon and Cream roasted salsify, cauliflower and white chocolate puree
Not the prettiest thing, but like a sweet potato-y starchy stick in a light vegetal creamy mousse.
I’m not sure if I picked up on the tobacco or coffee here. It was a tasty little oyster bite though.
This was one of my favorite dishes of the night. Every element played so perfectly off each other. I really enjoyed the texture of the squid, good bite but not chewy.
Shima Aji white beet shavings and snow, turnip puree
This was a beautiful presentation with tableside serving of the beet snow. The aji was cured in kombu and light smoked. The subtlety of its preparation really came through in its delicate flavor.
Since I love tomatoes, I kind of almost love any dish that centers on tomatoes. The shiso wasn’t too overpowering.
Definitely one of the tastiest French onion soups. I think the charred onion really brought depth to normally traditional dish. I think the truffle dumpling speaks for itself! Drooool.
Light. Clean. Crisp.
Ehh, this wasn’t that exciting or tasty.
This was strangely tasty. It reminded me of a savory fishy bowl of breakfast grains. Texturally it had so much going on, from crunch, to soft, to wet, to bursting little roe all over the place.
It’s interesting how mustard and horseradish are commonly paired with beef. A job well done here.
Finally! Real bread. So buttery and rich.
Ohh, my favorite dish by far. The broth was so rich but at the same time, delicate. The lobster of course was perfectly cooked. It was claw meat which I thought was different, since usually I’m used to eating the tail. The bits of fried sweetbreads were a nice contrast to the fatty, but distinctly beefy marrow.
It really surprises me how meaty and substantial mushrooms can be. I’m not sure if I picked up on all the fanciness of this dish. It just tasted like a delicious pile of mushrooms.
The guineafowl was nice, but not all that memorable.
fermented rice drink with blue-green algae
I can’t say the desserts were your anything close to your typical chocolate cake and apple pie. I can’t even remember what this tasted like.
the sea (rice, grapefruit, algae and seaweeds)
This was another interesting blend of textures and flavors. Nothing was too sweet or overpower so it was easy to eat the whole thing.
I’ve rarely been impressed by mignardises. They seem like such an afterthought, with no real effort into making it memorable. I’m usually put off by the texture, jellies that are too soft, marshmallows that are, well I dislike marshmallows purely because of its texture, and meringues that are too airy. These were all of those things.
The macarons were aite.
The chocolates were better.
We actually got to meet Chef Crenn and take a tour of the kitchen. It’s amazing how sterile these high end kitchens are. They’re almost like science labs.
Overall, I enjoyed Atelier Crenn though its not the best modern gastronomic fare I’ve had. Sometimes chefs get so caught up in the new, unusual, and pushing the boundaries, that they forget about straight up simple delicious tasting food. I’m not gonna put Crenn in this boat, because there were definitely some good dishes like the squid, lobster, tomatoes, french onion soup, etc but a good chocolate something or fruit focused dessert would have been nice. However, the desserts were just too modern for my tastes and that buckwheat crackers were terrible. I still liked Quince and Gary Denko better though.