Atelier Crenn

At the hands of accomplished Chef Dominique Crenn, guests have rightly come to expect a thrilling meal inside her singular atelier. An exclusive hallmark of dining here is the deeply hospitable and exemplary staff. Originality is the name of this culinary game, enhanced by evolution. Chef Crenn’s full embrace of Californian inspiration is evident now more than ever; the dairy-free, pescatarian menu is built around produce sourced from a partner farm in Sonoma.Trompe l'oeil canapes set the scene for a meal composed of unique bites, like a pairing of celtuce and caviar, and Monterey Bay abalone dressed with mustard seeds and braised cabbage. Pastry Chef/partner Juan Contreras’ desserts conclude the meal as it began, with a procession of creative morsels.

• Dominique Crenn opened Atelier Crenn in 2011 as a personal project tied to her heritage and a poetic culinaria concept.
• The restaurant has three Michelin stars and serves contemporary French cuisine in San Francisco.
• Juan Contreras is the chef pâtissier, and his desserts are part of the restaurant's culinary dialogue.
• Atelier Crenn is certified plastic-free and was the first restaurant in the United States to remove single-use plastics.

Signature Ingredients

• Seafood and fish
• Brittany-inspired bread and brioche
• Produce from Bleu Belle Farm in Sonoma
• Butter and cream from small dairies, including Animal Farm Creamery and San Martin Milk Company
• Flowers, herbs, and other seasonal produce from local and small purveyors

Dining Format

• Seafood-focused tasting menu.
• Vegetable-forward menu available for guests who do not want the full pescatarian menu.
• Wine pairings are offered, cocktails are served next door at Bar Crenn, not in the dining room.

Menu Structure

• Dinner is served as a multi-course tasting experience.
• Dietary accommodations are limited and some requests require advance notice.