Chelsea Olsen
Frances | San Francisco | April 2019
FEATURED DISHES
Chicories, Trevino, Endive, Radicchio, Preserved Citrus Vinaigrette, Blood Orange, Pickled Spring Onions, Duck Fat, Turnips, Crispy Duck Skin, Gold Sesame, and Oxalis
Linguini, Brown Butter, Onion Scape, White Wine Sauce, Cured Egg, and Pangrattato
Cauliflower Steak, Trumpet Mushroom Confit, Lentil, Piave Vecchio, and Medjool Date
Bavette Steak, Green Garlic, Shiitake Mushrooms Jus, and Barley
Photography by Kim Van Liefferinge
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