Three MICHELIN Stars : Exceptional cuisine, worth a special journey!
Our highest award is given for the superlative cooking of chefs at the peak of their profession. The ingredients are exemplary, the cooking is elevated to an art form and their dishes are often destined to become classics.
Very good standard. Our best addresses.Excellent wine list.
The kitchen’s footprint is as large as the dining room’s in this grandiose brick warehouse, where the cooks themselves often attend to diners. As you savor each course, you’ll have a full view of Chef Joshua Skenes and his team tending the live-fire hearth that’s the soul of Saison’s culinary philosophy. Smoke, embers, and flame add a captivating depth to two of the restaurant’s signature dishes: briny house-smoked caviar served “breakfast sandwich” style with egg custard and flaky biscuits, as well as butter-drenched bread topped with a lobe of perfect sea urchin. The richness of this cuisine is offset by delicate items, all of which portray strong Japanese influences—imagine a gentle tea of house-grown herbs. Then a visually arresting plate of radishes in a vinegar poaching liquid is juxtaposed with rustic barbecue quail for a perfect example of Skenes' storytelling. As can be expected from such a culinary temple, the audience is wealthy, refined, and each detail, from the cashmere blankets to the Zalto stemware, is carefully considered. Yet the kitchen's passions remain pure at heart: a concluding sundae with smoked caramel and grilled peanuts will transport you to childhood pleasures.
- MICHELIN guide inspectors