Got the opportunity to go to Atelier Crenn for the first time and try the new tasting menu and it was great. Some notable dishes are included but the full meal is [here](https://www.instagram.com/p/Cpm3YKpr9rm/?igshid=YmMyMTA2M2Y=). The food was great and the service was very casual, maybe the most laid back fine dining experience I’ve had but it wasn’t inattentive. The downside to the meal was probably the main courses – felt a little flat to me but overall I thought it was worth visiting.
cherryblossom1949 on
I am comparing your menu with the menu I had a year ago and only see few dishes that are the same (kir breton, oyster, abalone-btw, what a great combination with sauerkraut, black cod). The meringue dessert was similar but it was made to look like avocado toast. Oh and leek tart looked different (with gold flakes on top).
TiredCoffeeTime on
Ah so jealous.
I’m surprised to see that the menu seem to have changed more than usual. If you look through older posts/threads/reviews, the menu often seem to focus on smaller changes while keeping several dishes the same (Kir Breton, Rose Oyster, Geoduck tart, Crab Tartare, Abalone etc).
I think this is my first time not seeing the Crab Tartare in the first 4/5 dishes in recent menus.
3 Comments
Got the opportunity to go to Atelier Crenn for the first time and try the new tasting menu and it was great. Some notable dishes are included but the full meal is [here](https://www.instagram.com/p/Cpm3YKpr9rm/?igshid=YmMyMTA2M2Y=). The food was great and the service was very casual, maybe the most laid back fine dining experience I’ve had but it wasn’t inattentive. The downside to the meal was probably the main courses – felt a little flat to me but overall I thought it was worth visiting.
I am comparing your menu with the menu I had a year ago and only see few dishes that are the same (kir breton, oyster, abalone-btw, what a great combination with sauerkraut, black cod). The meringue dessert was similar but it was made to look like avocado toast. Oh and leek tart looked different (with gold flakes on top).
Ah so jealous.
I’m surprised to see that the menu seem to have changed more than usual. If you look through older posts/threads/reviews, the menu often seem to focus on smaller changes while keeping several dishes the same (Kir Breton, Rose Oyster, Geoduck tart, Crab Tartare, Abalone etc).
I think this is my first time not seeing the Crab Tartare in the first 4/5 dishes in recent menus.