Atelier Crenn

Abalone with mustard seeds or cabbage

A delicate seafood course showcasing Monterey Bay abalone paired with mustard seeds or braised cabbage

Kir Breton sphere (amuse‑bouche)

A delicate white‑chocolate or cocoa‑butter globe that bursts with apple‑juice or Kir Breton flavors, evoking childhood memories

Steamed crab with squid‑ink crescent moon bread

A subtly briny steamed crab topped with a squid‑ink pain de mie shaped like a perfect crescent moon—visually poetic and texturally delicate

Shrimp or scallop with geometric radish and carrot

A scallop (or shrimp) adorned with radish and carrot slices arranged in a pinwheel—whimsical, precise, and visually striking

Oyster with Thai basil and coconut

Herbaceous, briny and nutty waves of flavor in a beautifully balanced bite

Tomato, melon, truffle

A spring‑like composition of tomato, melon and truffle with refreshing and earthy notes

Petits fours and chocolate selection

An array of petit fours and chocolates—ranging from dragées to pralines with inventive flavors like honey‑chamomile or oolong chocolate

Abalone with kohlrabi rounds

Abalone served with rounds of kohlrabi—elegant but noted by some as forgettable in flavor

Brioche

Amuse-Bouche Plate

Abalone With Crispy Fin And Mushrooms