The San Francisco restaurateur and chef is the only woman ever to earn two Michelin stars. She is internationally renowned for her "poetic culinaria," which means that she likes to tell a poetic story through food.
In celebration of her award, here are 16 beautiful photos to take you through the Dominique Crenn dining experience.
Chef Dominique Crenn is the first woman to earn two Michelin stars. She also just nabbed the title of the world’s best female chef by The World's 50 Best Restaurants. She is renowned for her spectacular culinary presentations, like this deconstructed lobster bisque.
She calls her cuisine "poetic culinaria," which means that she likes to tell a poetic story through food.
At Atelier Crenn, diners receive a poem in lieu of a menu.
Verses from the winter menu.
Every line in the poem symbolizes an individual course. "The Sea" features oysters, fish eggs, and sea urchin.
A meal at one of Crenn's restaurant consists of up to 20 courses. Each course pays tribute to her culture, history, or the natural world. "The Forest" is a nature-inspired course from the autumn menu.
The menu changes regularly. "A Walk in the Woods" features wood, acorns and spiced brioche for the autumn menu.
Every dish embodies the mood and bounty of the season. Summer dishes involve honeycomb and flowers, for example.
The only constant on her menu—and a signature dish—is the Kir Breton. It's a twist on Kir Royale, both an aperitif and amuse bouche.
Crenn is a fierce advocate for using organic, local produce and ingredients.
Menus at her San Francisco restaurants are therefore centered around Bay Area resources, like sea urchin and abalone.
Sea urchin in a tub.
Although she is not a vegetarian, Crenn does not serve meat — only seafood and vegetables — at her restaurant Petit Crenn. This is a statement to protest meat industry standards in America.
Fish & chips.
Her motto: "Think before you cook!"
White Chocolate Salsify
Crenn challenges diners to think before they eat as well. When she's cooking, it's often difficult to know what's on the plate. (This is carrot jerky).
Even the most familiar dishes, like beef carpaccio, challenge visual expectations.
Every serving vessel is carefully considered. Crenn uses wine bottles, tree logs and glass compartments to plate. This dessert is served in a golden egg.
Dessert in a golden egg.
She is inspired by "art, strangers, and things I don't know," and hopes diners will feel the same.
An edible "papillion."