Dominique Crenn set up her Atelier Crenn restaurant in San Francisco as a tribute to her father and her golden memories of childhood. She creates -- and recreates -- the Michelin-starred magic five nights a week for diners from around the world.
Warm welcome —
Dominique Crenn set up her Atelier Crenn restaurant in San Francisco as a tribute to her father and her golden memories of childhood. She creates -- and recreates -- the Michelin-starred magic five nights a week for diners from around the world.
Chuck Thompson/CNN
Crenn's take on the classic Basque stew. Created exclusively for Culinary Journeys, her marmitako features (top to bottom): dehydrated garlic chip, dried parsley, kombu, trout, pickled onion, mustard seeds and tomato compote in a dashi stock made with sea cucumber.
Trout marmitako —
Crenn's take on the classic Basque stew. Created exclusively for Culinary Journeys, her marmitako features (top to bottom): dehydrated garlic chip, dried parsley, kombu, trout, pickled onion, mustard seeds and tomato compote in a dashi stock made with sea cucumber.
Chuck Thompson/CNN
In the Atelier Crenn kitchen, Crenn fusses over every detail, as in this photo, plating uni.
Delcious details —
In the Atelier Crenn kitchen, Crenn fusses over every detail, as in this photo, plating uni.
Jeff Scott 2014 Copyright Notes From A Kitchen
You might not have guessed just by looking, but that's a piece of carrot jerky sailing onto your plate.
The most interesting carrot in the world —
You might not have guessed just by looking, but that's a piece of carrot jerky sailing onto your plate.
Jeff Scott 2014 Copyright Notes From A Kitchen
Paintings by Allain Crenn, Dominique Crenn's father, are displayed throughout Atelier Crenn. Most invoke warm sentiments from holidays on the seashore in the Brittany region in northwest France.
Memories of Brittany —
Paintings by Allain Crenn, Dominique Crenn's father, are displayed throughout Atelier Crenn. Most invoke warm sentiments from holidays on the seashore in the Brittany region in northwest France.
Chuck Thompson/CNN
Pigeon in its own jus.
Perfect pour —
Pigeon in its own jus.
Jeff Scott 2014 Copyright Notes From A Kitchen
A typical day in the Atelier Crenn kitchen sees a stream of visits from suppliers of fresh local food and wine amid staff bustle. This afternoon it's a delivery from trusted mushroom/truffle man Antoine Magnani.
Mushroom man —
A typical day in the Atelier Crenn kitchen sees a stream of visits from suppliers of fresh local food and wine amid staff bustle. This afternoon it's a delivery from trusted mushroom/truffle man Antoine Magnani.
Chuck Thompson/CNN
Crenn (and her staff) is rarely seen without her kitchen tweezers, which she uses constantly for close-in work.
Pick and place —
Crenn (and her staff) is rarely seen without her kitchen tweezers, which she uses constantly for close-in work.
Jeff Scott 2014 Copyright Notes From A Kitchen
Crenn's creativity is on full display on this plate of pigeon, raspberry veil and summer offerings.
Plated poetry —
Crenn's creativity is on full display on this plate of pigeon, raspberry veil and summer offerings.
Jeff Scott 2014 Copyright Notes From A Kitchen
"It's not the talent of the chef that determines how good a dish tastes," says Crenn. "It's the talent of the farmers. Chefs are not the rock stars. Farmers are the rock stars."
All about the produce —
"It's not the talent of the chef that determines how good a dish tastes," says Crenn. "It's the talent of the farmers. Chefs are not the rock stars. Farmers are the rock stars."
Chuck Thompson/CNN
That's a pig flying on Crenn's arm. "It's a reminder that anything can happen. We might not be here tomorrow. You have to enjoy life."
Symbolic tat —
That's a pig flying on Crenn's arm. "It's a reminder that anything can happen. We might not be here tomorrow. You have to enjoy life."
Chuck Thompson/CNN