Le Fanal - a Michelin star experience

[Jbpruner]

Yes absolutely spot on ! I can’t agree with you more . I have worked in many Michelin star kitchen over the last 30 years + .

I’m going to San Francisco on the 18th of this month till February 3 .
I am going out to see friends and family. So of them work in Michelin star kitchen. I have reservations at:
Altier Crenn 3* 27th friend work here
Benu 3* 24th friends work here
Quince 3 21 th all in January 2023

I’m super stoked and I tried many times to get into the French laundry but no dice like some said on the thread ..!! If you don’t get on line at 10 am sharp sold out at 10:05 ..!
It’s a lot like trying to get knifes from ToshO on the drop with Bots ..!! Lmao

I'm curious to know what your favorite dining experience was in San Francisco. I've eaten at Quince and Crenn but not benu yet. I have a friend who work in the am team at AC and I did a two day Stage there in November for fun. Super cool team and restaurant.

 

[Philly]

I'm curious to know what your favorite dining experience was in San Francisco. I've eaten at Quince and Crenn but not benu yet. I have a friend who work in the am team at AC and I did a two day Stage there in November for fun. Super cool team and restaurant.

So I just got home last Friday night. I had a really awesome time. They all absolutely blew me away.
So in my opinion….!!! Keep in mind that I am super old school and have bin cooking for 30 years now professionally…! The largest part of my cooking career was at Le Bec Fin .. so it’s safe to say that I am really set in old school French cooking techniques. I love that stuff big time.
Altier Crenn was a lot of molecular gastronomy cooking witch I love and have done my fare share of too ..! I really find that when one is using molecular gastronomy the flavors are more muted and dull to your senses of taste or smell ..!!
Also Benu absolutely blew me away and was awesome..! Let’s keep this real Cory Lee is bad ass and he ran the French laundry restaurant for over a decade before he opened up Benu ..! From my inside information Dominique crenn has had som new talent come in over the last few years and that’s what has gotten her the third star ️ from Michilen..!! So in conclusion I really really was just blown away buy Michael Tusk’s cooking at quince..!! Not only that but the sommelier that’s there right now we worked together in NYC and he worked with a great friend of mine from Craig Shelton kitchen the Rylan Inn ..!! So he took us into the kitchen and fed us three pasta dishes and gave us a 1968 Amarone bolo that was omg wonderfully amazing with the pasta ..! That was covered in French Perigord truffles and the next course was amazing and delicious covered in Alba white truffles..!! His cooking was very farm to table and super delicious and old school French cooking..! He also has a green star ️ from Michelin..! Here look some highlights ..!!
So I loved them all but my heart goes to quince and I would work with him over anything else he was awesome to us and a really great person..!! San Francisco is just so expensive to live in..!! So is NYC that’s why I live in New Jersey now ..!!

 

[Philly]

FYI the blank section is a video from quince kitchen..!! I do not know why but somethings double printed..!! Idk

 

[Jbpruner]

So I just got home last Friday night. I had a really awesome time. They all absolutely blew me away.
So in my opinion….!!! Keep in mind that I am super old school and have bin cooking for 30 years now professionally…! The largest part of my cooking career was at Le Bec Fin .. so it’s safe to say that I am really set in old school French cooking techniques. I love that stuff big time.
Altier Crenn was a lot of molecular gastronomy cooking witch I love and have done my fare share of too ..! I really find that when one is using molecular gastronomy the flavors are more muted and dull to your senses of taste or smell ..!!
Also Benu absolutely blew me away and was awesome..! Let’s keep this real Cory Lee is bad ass and he ran the French laundry restaurant for over a decade before he opened up Benu ..! From my inside information Dominique crenn has had som new talent come in over the last few years and that’s what has gotten her the third star ️ from Michilen..!! So in conclusion I really really was just blown away buy Michael Tusk’s cooking at quince..!! Not only that but the sommelier that’s there right now we worked together in NYC and he worked with a great friend of mine from Craig Shelton kitchen the Rylan Inn ..!! So he took us into the kitchen and fed us three pasta dishes and gave us a 1968 Amarone bolo that was omg wonderfully amazing with the pasta ..! That was covered in French Perigord truffles and the next course was amazing and delicious covered in Alba white truffles..!! His cooking was very farm to table and super delicious and old school French cooking..! He also has a green star ️ from Michelin..! Here look some highlights ..!!
So I loved them all but my heart goes to quince and I would work with him over anything else he was awesome to us and a really great person..!! San Francisco is just so expensive to live in..!! So is NYC that’s why I live in New Jersey now ..!!

Awesome!! I really liked quince too, super flavorful and really well executed. The old cdc of atelier (the guy who helped get them thier 3rd star) just opened a restaurant called Chez Noir in Carmel a few months ago and it looks really good. Corey is super talented and his newest restaurant San Ho Won looks insane. It's an upscale take on traditional Korean bbq.

 

[HSC /// Knives]

I’m having lunch here on Wednesday. Restaurants in Spain start at 1:00 pm for lunch. Report to follow




Sumac menu

 

[Philly]

Awesome!! I really liked quince too, super flavorful and really well executed. The old cdc of atelier (the guy who helped get them thier 3rd star) just opened a restaurant called Chez Noir in Carmel a few months ago and it looks really good. Corey is super talented and his newest restaurant San Ho Won looks insane. It's an upscale take on traditional Korean bbq.

Holly **** Batman
Omg I eat dinner at Chez Noir after I left San Francisco..! Cory is awesome and super talented yes ..!! Small world I know Cory because he worked with one of my best friends..! Michael Franco..! Was the GM at Le Bec Fin for 12 years and then went to
Perse in NYC for Keller he was the captain at Perse for 7 years..!! Him and Corey worked together for years ..! Corey and him are friends..!

So I was told to go there from my friend and also from Michael Tusk when I was at Quince eating in the kitchen..! Michael was shaving truffles on the pasta course and was telling my wife and I all about Chez Nior in Carmel buy the sea ..!! So my wife and I got a AirB&B in Santa Cruz for a week and we spent two days in Carmel by the sea..! We had dinner with Corey one night and then we went to aubergine Carmel ..!! Dinner at both places was amazing ..!
Hands down I know that chez Nior doesn’t have a star yet but he will definitely get one or two next year..!

L’Auberge Carmel has one star ️ so Michelin goes to Carmel by the sea already..!!

So here is a fun story when I got there ℹ introduced myself to Corey and told him that Tusk and I were talking and he told me to come to see him for dinner..! I also told him my friend sent me from Le Bec fin too ..!!
Corey got so excited thinking that I just moved into town and was looking for work ..!! Omg I wish I could afford to move to Carmel by the sea in California..!! My wife and I couldn’t stop entering the idea of it all ..! We have been trying to for the last few years and spent a month last summer in Monterey Bay..!! I was given a really good deal and offer last summer..! We almost made the move ..!! I thought I was going to move to get a restaurant owner a Michelin star ️..! Then he changed his mind and decided to do 300-500 cover a night ..!! Lmfao that’s not going to happen facts they don’t belong in the same sentence ever ..! You know..! (Anyway also that’s what I was referring to when I said in the last message..!!!! That crenn brought in young talent and got her third star ️..! It was exciting and exactly what I was talking about…!! )
So when I was a Chez Nior for dinner Corey made a 12 course tasting menu for my wife and I..!! Here look at some highlights from our dinner at Chez Nior in Carmel by the sea :::and are highlights from Carmel..!
We had an amazing time and we will never forget all the memories and love we shared..!! One for the bucket list..!! Done

 

[Philly]

Awesome!! I really liked quince too, super flavorful and really well executed. The old cdc of atelier (the guy who helped get them thier 3rd star) just opened a restaurant called Chez Noir in Carmel a few months ago and it looks really good. Corey is super talented and his newest restaurant San Ho Won looks insane. It's an upscale take on traditional Korean bbq.

FYI I can confirm that percent pure awareness all day long and Corey is awesome too ..!! I highly recommend you go eat there soon before he gets a star ️..!!

 

[Jbpruner]

FYI I can confirm that percent pure awareness all day long and Corey is awesome too ..!! I highly recommend you go eat there soon before he gets a star ️..!!

Yes!! That is awesome!! Carmel and Monterey are so nice but definitely expensive. Those last pictures look amazing. I need to make it out there soon...I'm only a couple hours away.

 

[Philly]

Yes!! That is awesome!! Carmel and Monterey are so nice but definitely expensive. Those last pictures look amazing. I need to make it out there soon...I'm only a couple hours away.

@ Jbpruner ..!! Absolutely worth it for you to drive down for dinner with Corey..!! Chez Nior is awesome and he does a great tasting menu for dinner..! My wife and I sat outside on the patio for dinner…
The world of Michelin starred kitchens is really really small..! It seems to me like I’m never really more than one person away from being in any Michelin starred kitchens..!!
You know what I mean?? So traveling and working with different chefs is always easier for making the connection and making working with each other easier..!!

So FYI I’m Craig and it’s really awesome to talk with you about shop ..!! Hit me up anytime if you’re interested in talking shop..! Have a great day and I hope you get down there soon for dinner @ chez Nior with Corey in Carmel by the sea ..!!!

 

[Jbpruner]

@ Jbpruner ..!! Absolutely worth it for you to drive down for dinner with Corey..!! Chez Nior is awesome and he does a great tasting menu for dinner..! My wife and I sat outside on the patio for dinner…
The world of Michelin starred kitchens is really really small..! It seems to me like I’m never really more than one person away from being in any Michelin starred kitchens..!!
You know what I mean?? So traveling and working with different chefs is always easier for making the connection and making working with each other easier..!!

So FYI I’m Craig and it’s really awesome to talk with you about shop ..!! Hit me up anytime if you’re interested in talking shop..! Have a great day and I hope you get down there soon for dinner @ chez Nior with Corey in Carmel by the sea ..!!!

Yes!! I agree completely, it's definitely a super small world and a really cool group. My favorite part of traveling is finding new restaurants and connections that have or people whi have worked with or know friends of mine and people I've worked with!

Nice to meet you Craig. I'm Joe, I'll let you know when I make it down for sure! Have a good one!

 

[HSC /// Knives]

So a very soild experience all around. Particularly for €32 menu. Not a lot of choices but the right choices were there. Memorable was the mascarpone cheese and fruit desert. And the prawns spread over a mushroom base. Couscous in the lamb tajine was excellent and I’m not a big couscous fan

Chef Jordi had seen my Instagram and came out to chat. He’s trained around the world.
Restaurant Sumac is about an hour south of where I live in Roses Spain

 

[Migraine]

Core was incredible. Every single little thing was just absolutely flawless.

Pea Gougere. Foie gras parfait and madeira tart. Jellied eel, toasted seaweed and malt vinegar. Lobster roll.

Treacle and rye sourdough with whipped butter.

Steamed Portland crab, sabayon, consommé, caviar

Braised morel, confit and smoked duck, wild garlic, chaga broth

Cornish turbot, grilled mussels, leeks, fennel and pepper dulse

Crispy veal sweetbread, honey, mustard, Norfolk Kohlrabi

Herdwick lamb, sheep's curd, savoury and black cardamom

"The other carrot" - Cream cheese mousse, carrot jelly, carrot sorbet

"Core-teaser" - Chocolate, malt, hazelnut

Warm chocolate tart, Sauternes and Banyuls jellies

 

[cooktocut]

Core was incredible. Every single little thing was just absolutely flawless.

Pea Gougere. Foie gras parfait and madeira tart. Jellied eel, toasted seaweed and malt vinegar. Lobster roll.

Treacle and rye sourdough with whipped butter.

Steamed Portland crab, sabayon, consommé, caviar

Braised morel, confit and smoked duck, wild garlic, chaga broth

Cornish turbot, grilled mussels, leeks, fennel and pepper dulse

Crispy veal sweetbread, honey, mustard, Norfolk Kohlrabi

Herdwick lamb, sheep's curd, savoury and black cardamom

"The other carrot" - Cream cheese mousse, carrot jelly, carrot sorbet

"Core-teaser" - Chocolate, malt, hazelnut

Warm chocolate tart, Sauternes and Banyuls jellies

I’m not sure what this says about me, but out of all that, I want the sourdough

 

[coxhaus]

We have wine dinners next week. We start with a wine festival in Saldo Texas called Caveat for the afternoon then proceed to a wine dinner in the evening and then we get up in the morning for a wine tasting breakfast. And then back home.

 

[camochili]

Core was incredible. Every single little thing was just absolutely flawless.

Pea Gougere. Foie gras parfait and madeira tart. Jellied eel, toasted seaweed and malt vinegar. Lobster roll.

Treacle and rye sourdough with whipped butter.

Steamed Portland crab, sabayon, consommé, caviar

Braised morel, confit and smoked duck, wild garlic, chaga broth

Cornish turbot, grilled mussels, leeks, fennel and pepper dulse

Crispy veal sweetbread, honey, mustard, Norfolk Kohlrabi

Herdwick lamb, sheep's curd, savoury and black cardamom

"The other carrot" - Cream cheese mousse, carrot jelly, carrot sorbet

"Core-teaser" - Chocolate, malt, hazelnut

Warm chocolate tart, Sauternes and Banyuls jellies

Looks amazing. But what else could you expect of such a restuarant...?

 

[Migraine]

Got a table at Dinner by Heston for our anniversary next month and then a table at L'Enclume in November.

Obviously very much looking forward to Dinner, but I am beyond excited for L'Enclume.

 

[HolyDiverScallop]

LOVED Dinner by Heston.