Ahhh… Saison ()

Easily one of the best meals of my life.

Something about perfecting the traditional techniques which evokes warmth and comfort, along with being caught completely off guard with how some of the courses taste made it perfectly balanced.

Standout for me:
– Uni toast – much has been said about this and the expectations are high but it delivers. The perfect bite. I won't ruin the surprise.

• Amuse bouche course – Passion fruit jelly bites – those had a tiny seasonal succulent flower (!!) from Monterey, that looked like it has morning dew on it – a beautiful whimsical and crunchy idea, and the jelly itself caught me off guard – the flavor developed within seconds from sweet, to spicy, to sour. A surprised mouth indeed

• Dry aged ("concentrated") antelope loin and heart was awesome and interesting, and I loved the texture contrast between the two

• Dessert program is great, I prefer the lighter citrus based ones and that was a great finishing note

• Wine pairing – definitely get it, thank me later