Tag Archives: Atelier Crenn

#50 Best Talks Plus A Sneak Peak at the New Angler Restaurant

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A sea urchin dish at Angler in San Francisco.

A sea urchin dish at Angler in San Francisco.

 

A who’s who of the chef world convened at Dogpatch Studios in San Francisco on Wednesday afternoon for “#50 Best Talks,” organized by — what else — “The World’s 50 Best Restaurants.”

If you follow Michelin rankings and are an avid watcher of Netflix’s “Chef’s Table,” you will easily recognize the names on this panel that was all about “Voices for Change”:

  • Gaggan Anand of Gaggan in Bangkok, four-time #1 in “Asia’s 50 Best Restaurants.”
  • Virgilio Martinez of Central in Lima, voted “Best Restaurant in South America” four times in a row in “The World’s 50 Best Restaurants.”
  • Dominique Crenn of Atelier Crenn in San Francisco, voted “The World’s Best Female Chef 2016” by “The World’s 50 Best Restaurants.’
  • Enrique Olvera of Pujol in Mexico City, currently #13 on “The World’s 50 Best Restaurants” list.
  • Daniela Soto-Innes of Cosme in New York City, currently #15 on “The World’s 50 Best Restaurants” and winner of the James Beard Rising Star Award.
  • Lara Gilmore of Osteria Francescana, currently #1 on “The World’s Best 50 Restaurants” list.

50 Best Logo

(Left to Right): William Drew, Gaggan Anand, Dominique Crenn, Lara Gilmore, Daniela Soto-Innes, Enrique Olvera, and Virgilio Martinez.

(Left to Right): William Drew, Gaggan Anand, Dominique Crenn, Lara Gilmore, Daniela Soto-Innes, Enrique Olvera, and Virgilio Martinez.

Afterwards, chefs and attendees headed over to Angler, set to open Sept. 25 on The Embarcadero in San Francisco.

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Atelier Crenn Welcomes the Launch of the 2017 Basque Culinary World Prize

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Chef Dominique Crenn and Joxe Mari Aizega talk about the importance of the Basque Culinary World Prize.

Chef Dominique Crenn and Joxe Mari Aizega talk about the importance of the Basque Culinary World Prize.

 

Most culinary awards pay tribute to what a chef does in the kitchen. The Basque Culinary Prize, on the other hand, honors the achievements of a chef beyond the kitchen.

Now in its second year, the international award is given to someone who has helped improve society in some way through gastronomy. The winner receives $100,000 Euros to devote to a social project of his/her choice.

Last year’s winner, Venezuelan Chef Maria Fernanda di Giacobbe was chosen for building an ecosystem of education, entrepreneurship, research and development in Venezuelan chocolate, including giving opportunities to women in economically precarious situations.

Kir Breton -- a one bite marvel of Creme de Cassis on top of a white chocolate shell filled with apple cidre.

Kir Breton — a one bite marvel of Creme de Cassis on top of a white chocolate shell filled with apple cidre.

Slightly smoked caviar with koji cream.

Slightly smoked caviar with koji cream.

Less is more: ruttabaga cooked in a salt crust and finished in butter, intensifying its root veg sweetness.

Less is more: ruttabaga cooked in a salt crust and finished in butter, intensifying its root veg sweetness.

The kickoff for this year’s nominations was celebrated at a stellar media lunch last Friday at Atelier Crenn in San Francisco. The eight-course repast, complete with Spanish wines, showcased exactly why Chef-Proprietor Dominique Crenn was the first female chef in the United States to garner two Michelin stars.

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