Restaurants
Atelier Crenn
Reservierungen möglich
Atelier Crenn
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.
"We offer a dairy-free, pescatarian menu and our products are sourced from our sustainable, regenerative farm. We work closely with our farmers towards biodynamic practices; produce waste is composted at our farm."