Chef David Bazirgan of Chez Papa - San Francisco, CA

Dungeness Crab Salad with Blood Orange Gelee, Black Caraway Seeds, and Blood Orange Salt

Compressed Persimmon with Raddichio, Hazlenuts, Pomegranate Seeds, Honeycrisp Apple, Heirloom Chicories, and Humboldt Fog Goat Cheese

Compressed Persimmon with Raddichio, Hazlenuts, Pomegranate Seeds, Honeycrisp Apple, Heirloom Chicories, and Humboldt Fog Goat Cheese

Halibut with Truffle Scales, Mushrooms, Melted Leeks, Meyer Lemon Buerre Blanc, and Truffle Air

Halibut with Truffle Scales, Mushrooms, Melted Leeks, Meyer Lemon Buerre Blanc, and Truffle Air

Halibut with Truffle Scales, Mushrooms, Melted Leeks, Meyer Lemon Buerre Blanc, and Truffle Air

Beef Cheek with Red Wine, Micro Carrots, Jerusalem Artichoke, Cauliflower, Brussels Sprout Leaves, and Bearss Lime Zest

Beef Cheek with Red Wine, Micro Carrots, Jerusalem Artichoke, Cauliflower, Brussels Sprout Leaves, and Bearss Lime Zest

Beef Cheek with Red Wine, Micro Carrots, Jerusalem Artichoke, Cauliflower, Brussels Sprout Leaves, and Bearss Lime Zest

Chef David Bazirgan

Chef David Bazirgan and Sous Chef Nicolai Liscomb

Chez Papa

Chez Papa

Chez Papa