What is Luxury? Something of perceived value?

San Francisco’s ultra delicious restaurant Petit Crenn

By Barbara Schmidt studiobstyle

Hot, hot, hot. Indeed the restaurant was full the night we were able to dine at Petit Crenn one of three restaurants Chef Dominque Crenn has opened in San Francisco.

One could say that Chef Crenn is a media darling at the moment with all the glowing reviews. Petit Crenn it’s located in the very busy and hip Hayes neighborhood where a lot of new boutiques and restaurants are thriving.

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Kampachi Crudo with yuzu, Matsutake Mushroom and Shiso @PetitCrenn  Paired with Franz Hirtzberger, Grauburgunder Smargd, “Pluris” Wachau 2016

Kampachi Crudo with yuzu, Matsutake Mushroom and Shiso @PetitCrenn

Paired with Franz Hirtzberger, Grauburgunder Smargd, “Pluris” Wachau 2016

The restaurant space is open and predominately white with the kitchen set up as an open bar for viewing. It is an intimate room in an older storefront with lots of natural light. The décor is simple and modern, leaving all the attention to the dishes placed in front of you.

The legendary Petit Crenn omelette folded five times with fine herbs and Royal White Sturgeon caviar paired with Krug Grand Cuvee Brut, Reims MV.

The legendary Petit Crenn omelette folded five times with fine herbs and Royal White Sturgeon caviar paired with Krug Grand Cuvee Brut, Reims MV.

The new trending vegetable Celtuse (asparagus like) from Star Route Farms with Soubise, smoked trout roe, sauce gribiche. Paired with Didier Dagueneau, Pouilly-Fume, “Silex,” Loire Valley 2015

The new trending vegetable Celtuse (asparagus like) from Star Route Farms with Soubise, smoked trout roe, sauce gribiche. Paired with Didier Dagueneau, Pouilly-Fume, “Silex,” Loire Valley 2015

There is a lot of passion here. We watched as apparently new chefs were in training with more seasoned staff. Every detail was important from the placement of each ingredient to how the plate is carried out to the guest.

The respect for the food was so evident as the focus to the dish and each carefully placed ingredient was treated with perfection. Oh, yes the tweezers were out and flying around the plating as dishes were built for presentation. This activity despite the chatter online that the tweezers were put away at Petit Crenn.

Petit Crenn has a set tasting menu and offers wine pairings as well. We especially loved the Kampachi Crudo and the Celtuse. The overall experience felt like French hipster meets organic farmer for a serious lesson in progressive dining.

 Why choose this restaurant? Well, for one we’d watched about Chef Crenn on Netflix’s “Chef’s Table” and found her interesting. Surfing around we found glowing articles about her.

“Cassoulet de la Mer” Black Cod, Salt Spring Museel, Seafood Boudin. Paired with Domainde Montbourgeau, L’Etoile, Vin Jaune, Jura 2010

“Cassoulet de la Mer” Black Cod, Salt Spring Museel, Seafood Boudin. Paired with Domainde Montbourgeau, L’Etoile, Vin Jaune, Jura 2010

Pain de Genes with Meyer Lemon Curd, Clementine and Cardamom Ice Cream Paired with Schlossgut Diel, Reisling Ausles, “Dorscheimer Goldlock,” 2005.

Pain de Genes with Meyer Lemon Curd, Clementine and Cardamom Ice Cream Paired with Schlossgut Diel, Reisling Ausles, “Dorscheimer Goldlock,” 2005.

The very next week after we’d had dinner at Petit Crenn Chef Crenn earned a third Michelin star for her San Francisco restaurant Atelier Crenn. The very first time a woman Chef was awarded such a rating.

Is luxury something of perceived value? Yes, to me luxury is the experience of passion and artistry. Chef Crenn has that passion and artistry in Petit Crenn as well as her other two restaurants.

Review: I highly recommend this restaurant for anyone seeking the current culinary buzz in North America. This restaurant should have one Michelin star.

Barbara Schmidt