[MUSIC]
I heard that question so
many time.
What is like to be
the first women chef
in United State to
hold two Michelin star?
It's pretty amazing
it's pretty inspiring.
It's great for
my restaurant because the
star belongs to my team.
It's also great because.
Putting us in a position
that, you know,
hopefully can inspire
a lot of female cooks and
chefs out there that,
hey, if she can do it,
we can do it, you know
so, it's a good thing.
[MUSIC]
My name is
Dominique Crenn.
I'm the chef and
owner of Atelier Crenn
in San Francisco.
[MUSIC]
The fact that I didn't
go to school and
learn how to cook it's a
good thing for me because
I can see the world of
cooking differently.
This dish came I was
walking the dog, I saw
a nest sitting on the
branch and I'm like what.
This is pretty cool ,and
then I come back here I
didn't know anything
about the ingredient I
was going to use.
I did a drawing,
basically.
I drew a nest on the
branch with some soil and
then eggs inside, and
I'm like okay, we need
to create a dish, and
then this is how
it came along.
I grew up in France.
I was born and
raised in Versailles.
Both of my parents come
from farmers my dad was
a painter, and he has
a little workshop name
actually, Papa Crenn.
He was about art.
You know, he loved art.
And so that's what I
wanted to create here,
a workshop like.
It's a place where
people come together and
share ideas and
create, so
that's where we are the
reason why I opened this
restaurant it's for him
it's to match my father.
So if you look through
the restaurant you
are going to see a lot of
different painting
that he made.
It's the feeling about
welcoming people,
the warmth of
the dining room,
it's not just its not
really a restaurant.
It's, it's my house.
I think at very young
age my brother and
I were exposed to,
to art.
To literature, to, to
the French culture which
was the world culture.
So it's pretty much
impregnated in,
inside of me.
So the way that I write
the menu is a poem, and
it's a story and
my vision, it's.
To have people
to come here and
show them the story.
I want them to
walk through you know,
my life.
You know life,
life is a poem.
Food also,
is very poetic,
nature is very poetic,
so why should I write a
menu with, describing my
dishes when I can
write a menu where I
can tell you a story and
the dish come with it.
So, that's what it is.
I'm gonna make
a squid dish.
I named the squid
dish when
the broad ocean leans
against the Spanish land.
That's, that's
the squid dish.
It's poetry.
It's poetic.
I just came back from
Spain and I wanted
to recreate the taste and
the emotion when I
was in San Sebastian so
what we have here,
we have the sweetness
of the Japanese squid,
we have the fat of
the lardo then what I
did here, I made a squid
squid ink puree.
So we just gonna put
that on top of it.
And then texture we,
we a little bit of fried
kale and fried garlic.
And then to
finish the dish,
we made a consume of
smokey ham and truffle.
I just wanted to do
like the land and
the water and
I came up with the dish.
I think every time that
somebody eat this dish
they think, what, really?
And then it
comes together.
So.
[MUSIC]
Beside being in
my restaurant,
I love going out,
meet people,
have conversation, eat,
experience new
restaurant and,
I don't know,
conversation.
I just love it.
Mika and
Courtney came last night.
We decided to go out, you
know, in, in the town and
just, eat some
restaurant and
bars, and,
just having a good time.
>> Where we going?
>> You tell me, we're
going to Rich Table?
>> Oh yeah, right.
>> I think we should,
I mean we
should maybe like like
a cocktail or something?
>> Of course.
>> So Mika is great
friend of mine.
Mine.
She's everything
that you want in
kind of a good
girlfriend.
You know?
Courtney has become a
very good friend of mine.
She's the co-chef
of Bar Tartine.
She's so much fun.
[MUSIC]
>> Are you excited?
>> Yeah.
I am.
I am.
>> We're going to reach.
>> I've never been.
>> This is your
first time.
>> Yeah.
I've never been.
>> What do
you mean you've
never been?
>> I don't get out ever.
>> What's wrong with you?
[LAUGH].
>> I just work.
>> You know?
What I like about
Rich Table though is
that you can actually
order the fried sardines.
And you get your
omega-threes.
>> Totally.
>> And then you could
order the porcini donuts,
and you're getting
your vitamin D.
>> Oh my god!
>> [LAUGH].
>> It's like, you
thought it all through.
Oh yeah, so
health oriented, my god!
>> Malfunction.
>> Oh yeah.
>> Thanks Manny.
[MUSIC]
[LAUGH].
>> Hey, chef.
[CROSSTALK].
>> Good to see you.
>> You too.
You guys having fun?
>> Finally [CROSSTALK].
Be here.
>> So I decided
to take Mika and
Courtney to
Rich Table cuz it was,
it's just a restaurant
that I love.
I love Evan and
I thought I was just.
That would be very fun.
This is very
casual a place but
is also the food is so
creative and
it's so yummy.
>> What are you
guys looking for?
>> Good food.
>> Yeah want me to
just pick for you?
>> yeah.
>> Yeah.
>> I'm Evan Rich
the chef and
owner of Rich Table
here in San Francisco.
I know Dominique because
she started coming in
when we first opened.
She's got friends in
town, she brings them in.
She lets me cook for
them, and
we have a good time and
we developed a good
relationship.
We opened this place up
because we wanted our
friends and
family to come and
enjoy what we did for
a living, so we want you
to have a good time when
you come in and eat here.
>> Here you go.
>> Cheers to more
quality time.
>> Yes, yes.
[INAUDIBLE]
>> The cuisine is
pretty eclectic.
It's, it's very much
what a Evan is about.
And it's just very
fresh it's about
the ingredient, and
it's right there.
>> Depending on where
you're from, you know,
things are, are better.
Like out East
the seafood's better, but
here in San Francisco
vegetables are king and
produce kind of
rules what you do.
Ability to
get amazing produce
it's just so easy.
If you don't take
advantage of it,
you're, kind of,
not doing it right.
>> These are the snow
peas with
the sturgeon
in grapefruit.
This is a tartare,
it's got potato and
speckled romaine.
These are.
The asparagus,
the buckwheat in counts,
porcini doughnuts.
>> Yeah.
>> It's healthy vitamin
E.
>> Vitamin E.
[LAUGH].
>> And then sliced
tomato, with pop
sorghum soro, and
then we finished it with
a little white chocolate
a la pascal vargeaux.
>> That's awesome.
>> Beautiful.
>> All right?
>> That wheat grass
looks like so beautiful.
>> Eat up ladies.
>> I've got to
absorb the, alcohol.
[LAUGH].
>> I like that dish
with those snap-peas.
It's very spring dish,
very fresh, very nice.
Oh, oh my god.
>> This is such
a gorgeous dish.
>> You just season it
with a little salt, and
fresh Meyer lemon juice.
So raw greens and
creme fraiche,
just really brings
out like a peppery,
spicy kind of flavor.
We're gonna finish
the dish with
the ruby grapefruits and
then a of flowers.
>> What I love about
this restaurant is,
it's so, it's so
inspiring.
>> And it's nice
because the menu is.
Constantly changing, so
even if you live in
the neighborhood, and
you come here
all the time,
you're not getting
the same dish.
>> Yeah, yeah, yeah.
Yeah.
>> Who
says girls don't eat?
>> Everything
was just lovely.
And I had also two
glasses of wine, so
I can't remember
it that much.
Open your mouth Amy.
[CROSSTALK]
It's sex in your mouth.
[CROSSTALK].
>> Sex in your mouth.
[CROSSTALK].
This is amazing.
Amazing.
>> Cheers.
Yes.
It's my
favorite restaurant
in San Fransisco.
>> [LAUGH].
>> Like, that's awesome.
Let's go.
[SOUND].
>> Time for some cheese.
>> Let's go, let's go get
some cheese right now.
>> Gourmet and More.
>> I know.
Have you
been there before?
>> No.
I can't believe
[CROSSTALK].
>> Oh my god.
They have like,
amazing cheese and.
>> [APPLAUSE].
>> Let's get some cheese.
I know Laurent and
his wife.
Lovely people.
They own a place called
Gourmet and More.
And this is a French
ipisserie and
this is where I
go get my cheese.
I feel that I'm back
to France, cuz all
the cookies and all the
amenity there, it's like
what I grew up with,
so I love, I love them.
Are you going to make,
like, blue cheese
on the slate.
>> Okay.
>> Like, like, like.
L'Etivaz, Comte,
and Gruyere?
>> Oh yeah.
>> Yeah.
>> Three cheese?
>> Should we do four?
>> Four.
>> Four cheese!
>> Give me like
something funky!
>> Funky?
>> Yeah funky!
>> How beautiful!
>> Oh wow.
>> Which one is this?
>> That's L'Etivas.
It's like 6000 feet.
And it's cooked
in copper.
Raw milk, one village.
>> Oh wow.
Oh.
>> It's incredible.
>> I know.
>> Oh my god.
>> Cufflink's is amazing.
>> Why are you here now?
This is my place.
>> Oh, man.
>> Yeah, this is-
>> You
should come here often.
>> Oh my God.
This is like,
how old is this?
>> Three years old.
>> Really?
>> Oh my God.
>> Wow.
Look at this.
>> I'm going to try
to pull it to cut it.
>> Okay.
Show us how it's done.
>> Wow.
[CLAP] Woohoo!
>> Smell this.
>> Do you get excited
about this still?
Yes.
[LAUGH]
>> Oh my
god.
>> It's not even
that salty, and.
>> Sweet and creamy,
and crunchy.
>> Sweet and creamy,
and crunchy and
crushed a lot, in my, and
crushed all in my mouth.
It's amazing.
>> Wow.
>> All right so let's go.
All right let's get
going right now.
Let's do it.
Let's do it.
Hey, look at this.
>> Nice.
>> We got a stash.
>> Yeah.
>> Chocolate?
>> We decided to
go one more place.
And it's a new place
called Trou Normand.
Trou Normand.
And I'm very interested
about this word,
Trou Normand because
in the past I
used to call my pad
cleanser Trou Normand.
And nobody understood
what he was.
And for an American
bar to use the word
Trou Normand I was I
wanted to know the story
behind it and obviously
you know it's a drinking
You take a little nip of
brandy between meals.
As far as, like,
you have a long dinner.
>> It's called a Trou
Normand because you're
making a hole in your
stomach for more food.
You're making a hole in
your stomach for
more food.
>> Yeah.
When I heard about you
guys, the, the name.
I was like, whoa.
I used to do
a Trou Normand with,
with my first
[INAUDIBLE] that I used.
It was like, about
you know, and apples.
>> Yeah.
>> That was you know,
the, the,
the palate cleanser.
>> Mm-hm.
>> And
I'm like,
I know that word.
>> Thank you.
Wow those cocktails
were incredible.
>> Yes!
I love Mason Brandy.
>> I'm feeling next
to happy right now!
Some grilled cheese.
>> Yeah.
I wasn't [INAUDIBLE]
>> Where?
>> Yes we are.
[CROSSTALK].
>> We are pretty
much here.
We've got some, we've
got grilled cheese for
the entire
San Francisco Bay area.
Oh my god.
That is my
favorite cheese.
I think it went,
pretty, pretty great.
Everybody was,
like, working.
I'm not sure about Mika.
But, once again,
she's, she's,
she's not in the kitchen.
She's a writer.
[LAUGH]
>> Oh my God.
She's such a girl.
Look at the way
she's shredding.
Oh my God.
Oh my God.
Okay.
She is such a girl.
That is crazy.
[LAUGH].
Oh yeah, what's up baby?
[SOUND].
Oh yeah, oh yeah.
>> Oh yeah.
>> Oh yeah.
>> Hey, I'm gonna put the
first greek sandwich in
the oven.
Chef ha,
how does it look?
>> That looks amazing.
>> That looks good.
Oh, man overboard.
[NOISE].
>> Hope you guys didn't
scrub this down yet.
>> Okay.
Let's,
let's open the beer
right now.
Where you have the beer?
Woh, what do you mean?
I was not drunk
yesterday.
Was I?
>> You start
a fire over there.
>> Oh, shit,
look at this!
Oh my god.
This is good TV.
>> Maybe I was,
I was I was having fun
and I hope I hold myself
properly, because I am
a very proper person.
Oh my god look at
that shit man,
oh my god look at this,
oh shit.
Wow, this is very
nice that was fun of
course, yeah,
you know we had a couple
of glasses of wine,
you know we were just
having fun, I was happy.
>> Are you really
a proper person?
>> I am.
>> Really?
>> On TV, yeah.
[NOISE].
>> Oh yeah baby.
[NOISE] First of
all thank you so
much for tonight.
Thank you for
coordinating.
Thank you for Mika.
And then the food
was amazing Evan.
Come on let's do it.
[CROSSTALK].
>> Evan.
Evan.
Evan.
Evan.
>> Serious, good night.
Thank you.
>> Good night.
[MUSIC]
