Marinated Striped Bass with Compressed Green Strawberries, California Caviar, and Brown Rice
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Braised Radishes, Pickled Pearl Onions, Compressed Cucumber, and Crispy Chicken Skins
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Braised Radishes, Pickled Pearl Onions, Compressed Cucumber, and Crispy Chicken Skins
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Braised Radishes, Pickled Pearl Onions, Compressed Cucumber, and Crispy Chicken Skins
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Crispy Shirako with Cardoons, Marble Potatoes, and Green Garlic Emulsion
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Crispy Shirako with Cardoons, Marble Potatoes, and Green Garlic Emulsion
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Lamb Ribeye, Braised Lamb Cap, Fresh Tumeric-Poached Chanterelles, English Peas, Pearl Onions, Lamb Sauce, Rendered Lamb Belly, and Black Lentil Puree
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Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Meringue, Compressed Green Strawberries, Mint, and Hibiscus Soup
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Goat Yogurt Panna Cotta with Rose Gelee, Strawberry Meringue, Compressed Green Strawberries, Mint, and Hibiscus Soup
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Hazelnut, Pastry Cream, Poached Pear, and Hazelnut Nougatine
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Hazelnut, Pastry Cream, Poached Pear, and Hazelnut Nougatine
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Chocolate Sorbet, Vanilla Ice Cream Sandwich with Ginger Snap, Almond Granita, and Gingered Cherries
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Chocolate Sorbet, Vanilla Ice Cream Sandwich with Ginger Snap, Almond Granita, and Gingered Cherries
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Dried Apricot Souffle with Spiced Rum Ice Cream, Prune Puree, and Coffee Mousse, and Chocolate Napolean
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Chef Mourad Lahlou, Chef de Cuisine Louis Maldonado, and Pastry Chef Melissa Chou of Aziza - San Francisco, CA
Photo: Will Blunt | March 2010
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