Hi @robert,
Interesting, thanks. 
I never saw her earlier menu, but I guess it’s a good thing her food is moving towards something more recognizable.
Curious if you’ve tried Petit Crenn and how it compares to Atelier Crenn?
Petit Crenn is on my list of places to try. It serves relatively traditional French dishes and there’s an a la carte bar menu.
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Great report, @Chowseeker1999! I also had a pear dessert before, likely the one that @PorkyBelly is referring to, and also some eucalyptus ice cream - those were probably the strongest dishes I’ve had there. They briefly even did a dessert tasting menu, which was great for dates. I haven’t been to Crenn in quite a while but I don’t ever remember seeing the brioche + wagyu fat. Your meal seems even more overtly Japanese inspired and a little bit less whimsical then when I last ate there several years ago.
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“more recognizable as food” That’s funny.
Was the contestant asked to pack his/her knives?
Thanks for the great report @Chowseeker1999.
It looks fun and imaginative, maybe not as “delicious-forward” (funny btw), but fun.
I think you and I have similar feelings about steak - we enjoy a nice charred, juicy steak, but it’s not our go to protein. With that said I am not a huge fan of Wagyu. My husband the steak man loves it, but for me it has a little too much chew. Do you think that was the case with this or it just wasn’t a good piece? And thank goodness the fish sauce wasn’t highlighted 
. That’s taking the fish sauce on everything trend too far.
Keep Seeking!
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We got served brioche but i don’t remember it coming with beef fat. fwiw I enjoyed atelier crenn better than petit crenn.
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He had immunity and declined Pepin’s suggestion that he resign.
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Pepin and Crenn. That sounds like a good episode. Was it an old one or am I behind?
Hi @TheCookie,
Thanks. Yah this was a case of just a bad cut. If you haven’t tried it yet, CUT’s A5 is amazing and a better example of a good preparation.
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Okay, got it.
Hah, I’ve been wanting to post on your CUT thread. We went again recently and definitely have thoughts. Still eating and thinking, but not so much reporting. Will soon…
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Wagyu shouldn’t be chewy at all. An example of the purest form of this can be enjoyed at Shibumi in Los Angeles (and probably other spots, of which I am ignorant), where they serve A5 Miyazaki as sashimi. The raw meat itself is like beefy butter properly sourced and sliced, wrapped up in nori with a touch of salt, it’s rather great.
I am guessing that when places mess it up and it is overly chewy, they failed to slice a good cut of the meat and/or failed in the sourcing some other way when working with the meat.
season 11, episode 13
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Thanks!
Yeah @FoodDreams. I think I’m looking at Wagyu all wrong - like it’s a cut rather than a cow. I probably have not had the right cuts.
Drats… we were living downtown for a few months and Shibumi was on our list, but we didn’t make it. We’ll have to correct that soon. Thanks!
Is Wagyu other than rib-eye and NY strip available in the US?
See, I think this is what I’ve had. Because Wagyu tends to be pricey most restaurants probably serve the strip. The Wagyu I’ve had has been full of flavor and not exactly chewy, just not tender enough for me.
d’Artagnan’s “Wagyu” is raised in the US.
I don’t want to turn this into a beef discussion. But if the stock is Japanese what is the difference? Is it the diet or how it’s raised or something else I’m missing?
Good farming practices.