The World’s 50 Best: Saison (San Francisco)

 

Here we go, I’m back to talk about my last 3-Michelin Stars experience…and it was quite an intriguing experience. I am talking about the contemporary american food landmark in San Francisco: Saison.

Ranked n.37 in the World 50 Best Restaurants list in 2017 and awarded 3-Michelin Stars under the guidance of Chef and Owner Joshua Skenes, Saison proposes an interesting foodie experience in an informal and relaxed atmosphere that makes this 3 Stars restaurant quite unusual compared to the standard. Basically the kitchen is in the dining room so you can breath the daily life of a michelin star brigade (including the shouts, pressure and organization of the work)…in restaurants like Cracco in Milan for example you could have the privilege to reserve a private room “within” the kitchen, in other cases like Geranium in Copenhagen you will have one course served at the Chef’s table…here at Saison all the guests live this experience for the entire dinner. Also the music in background is familiar, with cult songs from the 80s and 90s.

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Courses are intriguing, furthermore you always know what you eat (which for me is always a plus) and above all the quality of the ingredients is superb. Last but not least the wine pairing was really “diverse” and for this reason memorable.

If you have the chance, don’t miss the opportunity to try an aperitif at the bar. Quality is high and creations are superlative. I tried the Manzanita Bark Negroni, an interpretation of one of my favorite drinks with Barolo Chinato instead of classic red vermouth and a flavor of smoked dried apple (smoking operation is conducted in front of you). Very Good.

Our tasting menu had the following creations:

  • Saison Private Batch Caviar (one of the chef’s signature dishes) paired with Champagne Agrapart Brut 7 Crus
  • Spot Prawn paired with Dönnhoff Riesling Oberhäuser Leistenberg Kabinett 2016

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  • Box Crab paired with sake Yamada Everlasting Roots Tokubetsu Junmai

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  • Ratatuoille paired with Alain Graillot Croze-Hermitage Blanc, Rhône, 2015
  • Barbequed Quail paired with Domain Dominique Mugneret Nuits-Saint-Georges 1er Cru Les Boudots, Burgundy, 2014

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  • Pronghorned Antelope, with a broth made of the grilled bones paired with Copain Syrah Hawk Butte, Yorkville Highlands, California, 2011
  • Grilled Pineapple, fruit and tea paired with Château Lafaurie-Peyraguey Sauternes, Bordeaux, 2005

All in all a great food experience that combines some normal dish (like the grilled prawn) with other unusual proposition (at least for the european standards) like the antelope and a wine pairing that comes from japanese sake to californian syrah. As said above across the board what you take aways form Saison is the excellent quality of all the ingredients and the magnificent way they are prepared and cooked and also a simple grilled prawn can leave you with your mouth open.

 

 

 

 

 

 

 

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