Saison (french word for spring) http://saisonsf.com/ is this lovely little restaurant in the French tradition tucked away in the back of T
he Stable Café http://stablecafe.com/ on Folsom Street in the Mission. You enter the restaurant through the industrial kitchen that connects The Stable Café with Saison. The dining room is inviting in the modern farmhouse style; a large communal dinning table in the center of the round surrounded by tables of four; the dining room seats roughly 30 people. The walls are adorned with artwork and the tables all have simple floral arrangements.
It was this past Sunday evening when my husband, a friend and I dinned at
Saison. We had a long, leisurely delightful meal and a magical dining experience! We had the wine pairing with our meal, I was a little concern because our friend is Brian Duncan http://www.bin36.com/brian.html wine director at Bin 36 in Chicago http://www.plumtv.com/videos/2009-food-wine-classic-video-bin-36s-wine-director-brian-duncans-grand-tasting-tent-picks/index.html, he know his was around wine and food and Saison delivered
! The food is fresh Saison claims “each morning our menu is crafted from scratch. We source all of our ingredients from the surrounding land and our network of small farms, ranches and fisherman” and it taste like it!
The food was so beautiful, simple, clean and precise in its presentation and flavor profile. Every course left us speechless and satisfied beyond belief waiting to experience the next plate. After every course I proclaimed it my favorite; the oyster and egg stood out. Brain said that the dessert was the best he ever had in his life!
Menu
Little leeks, Sweetwater oyster jus, wild caviar
Bailly-Lapierre Cremant de Bourgogne, France
Our farm EGG, smoked butter & golden trout roe
Garden vegetables & herbs cooked various ways
C
an Feixes Penedes, Spain 2008
Roots
stewed with bonito, caramelized flowering rabes
Domaine Seguinot Bordet Chablis, Burgundy France 2007
Crimson BEET aigre-doux, hibiscus & bone marrow
Poggio Argentiera Morellion de Scansano, Tuscany, Italy 2008
Poularde, whole-roasted with podi spides, almond milk, natural jus
Copani Pinot Noir “ tous ensemble” Mendocino 2007
Point Reyes Inverness, sun-toasted walnuts
Satsuma Creamsicle
Chocolate-walnut crumble, salted caramel ice cream
Saison is so very refreshing like spring, although it is expensive the meal and the experience was worth every cent! Chef Joshua Skenes is a master a shinning star on the culinary scene in San Francisco. I can’t wait until my next experience at Saison!
he Stable Café http://stablecafe.com/ on Folsom Street in the Mission. You enter the restaurant through the industrial kitchen that connects The Stable Café with Saison. The dining room is inviting in the modern farmhouse style; a large communal dinning table in the center of the round surrounded by tables of four; the dining room seats roughly 30 people. The walls are adorned with artwork and the tables all have simple floral arrangements.It was this past Sunday evening when my husband, a friend and I dinned at
Saison. We had a long, leisurely delightful meal and a magical dining experience! We had the wine pairing with our meal, I was a little concern because our friend is Brian Duncan http://www.bin36.com/brian.html wine director at Bin 36 in Chicago http://www.plumtv.com/videos/2009-food-wine-classic-video-bin-36s-wine-director-brian-duncans-grand-tasting-tent-picks/index.html, he know his was around wine and food and Saison delivered
! The food is fresh Saison claims “each morning our menu is crafted from scratch. We source all of our ingredients from the surrounding land and our network of small farms, ranches and fisherman” and it taste like it!The food was so beautiful, simple, clean and precise in its presentation and flavor profile. Every course left us speechless and satisfied beyond belief waiting to experience the next plate. After every course I proclaimed it my favorite; the oyster and egg stood out. Brain said that the dessert was the best he ever had in his life!
Menu
Little leeks, Sweetwater oyster jus, wild caviar
Bailly-Lapierre Cremant de Bourgogne, France
Our farm EGG, smoked butter & golden trout roe
Garden vegetables & herbs cooked various ways
C
an Feixes Penedes, Spain 2008Roots
stewed with bonito, caramelized flowering rabesDomaine Seguinot Bordet Chablis, Burgundy France 2007
Crimson BEET aigre-doux, hibiscus & bone marrow
Poggio Argentiera Morellion de Scansano, Tuscany, Italy 2008
Poularde, whole-roasted with podi spides, almond milk, natural jus
Copani Pinot Noir “ tous ensemble” Mendocino 2007
Point Reyes Inverness, sun-toasted walnuts
Satsuma Creamsicle
Chocolate-walnut crumble, salted caramel ice cream
Saison is so very refreshing like spring, although it is expensive the meal and the experience was worth every cent! Chef Joshua Skenes is a master a shinning star on the culinary scene in San Francisco. I can’t wait until my next experience at Saison!
chef joshua & brian
2 comments:
Hi, I hope you liked the Morellino Di Scansano, which is one of my wines. It's always very nice to know that someone on the other side of the world is drinking your wine, expecially in a nice place such as this restaurant.
Thanks Gianpaolo
I can't wait to try this place, it sounds truly amazing. Hey nice profile pic! :)
Hungry Dog
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