16 incredible dishes from the world’s best female chef

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Buddha hand cured in pomegranate, quince and chamomile bud
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Dominique Crenn

Chef Dominique Crenn of Atelier Crenn and Petit Crenn was recently named the world’s best female chef by The World’s 50 Best Restaurants.

The San Francisco restaurateur and chef is the only female chef in the United States 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 renowned for her spectacular culinary presentations, like this deconstructed lobster bisque.

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Ed Anderson, Atelier Crenn

She calls her cuisine “poetic culinaria,” which means that she likes to tell a poetic story through food.

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Honeycomb presentation.
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Ed Anderson, Atelier Crenn

At Atelier Crenn, diners receive a poem in lieu of a menu.

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Verses from the winter menu.
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Dominique Crenn

Every line in the poem symbolizes an individual course. “The Sea” features oysters, fish eggs, and sea urchin.

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“The Sea”
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Ed Anderson, Atelier Crenn

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.

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The Forest
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Ed Anderson, Atelier Crenn

The menu changes regularly. “A Walk in the Woods” features wood, acorns and spiced brioche for the autumn menu.

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Spiced Brioche
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Ed Anderson, Atelier Crenn

Every dish embodies the mood and bounty of the season. Summer dishes involve honeycomb and flowers, for example.

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Honey
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Ed Anderson, Atelier Crenn

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.

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Kir Breton
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Ed Anderson, Atelier Crenn

Crenn is a fierce advocate for using organic, local produce and ingredients.

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Ed Anderson, Atelier Crenn

Menus at her San Francisco restaurants are therefore centered around Bay Area resources, like sea urchin and abalone.

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Sea urchin in a tub.
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Ed Anderson, Atelier Crenn

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.

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Fish & chips.
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Ed Anderson, Atelier Crenn

Her motto: “Think before you cook!”

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White Chocolate Salsify
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Ed Anderson, Atelier Crenn

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).

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Ed Anderson, Atelier Crenn

Even the most familiar dishes, like beef carpaccio, challenge visual expectations.

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Beef Carpaccio.
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Ed Anderson, Atelier Crenn

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.

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Dessert in a golden egg.
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Dominique Crenn

She is inspired by “art, strangers, and things I don’t know,” and hopes diners will feel the same.

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An edible “papillion.”
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Dominique Crenn, Instagram