Dominique Crenn grew up in a family that celebrated fine dining both at home and in some of the best restaurants surrounding her hometown — Versailles, France. In fact, the family often dined in the company of her father’s best friend, a well-respected French food critic.
Crenn built on that enviable foundation in the art of appreciating the nuances of fine dining by traveling extensively throughout Europe to immerse herself in a variety of cooking styles and cultures. In 1988, Crenn moved to San Francisco, where she continued to build her résumé working under the tutelage of culinary luminaries Jeremiah Tower and Mark Franz at the celebrated Stars. She later heated up the kitchens of lauded restaurants such as Campton Place, 2223 Market and the Park Hyatt Grill. Crenn was subsequently hired as executive chef of the Yoyo Bistro at the Miyako Hotel, where she obtained an impressive 3-star review in the annual Access San Francisco book during her one-year stint there.
Following her tenure in Northern California, Crenn moved to Indonesia in 1997, where she made history as the first female executive chef in the country when she took the helm at the InterContinental Jakarta. Crenn subsequently returned to California to accept the position of executive chef at the Manhattan Country Club in Manhattan Beach.
Today, the executive chef at Luce in the InterContinental San Francisco focuses on high-end artisanal, sustainable and seasonal New American cuisine. Her efforts, and her belief that imagination and originality are the most important aspects of cooking, earned her a Michelin star in 2009.
Fried Chicken Serves 4
For the chicken:
1 whole Californian free-range chicken
4 cups yogurt marinade (recipe follows)
½ cup rice flour
½ cup finely ground cornmeal
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon cumin powder
Vegetable shortening or lard for frying
Oil thermometer
For the yogurt marinade:
½ teaspoon curry powder
½ teaspoon toasted cumin seeds
1 teaspoon chili powder
¼ teaspoon toasted cardamom seeds
½ teaspoon cubed peppercorn
1 tablespoon Tabasco
2 cups plain yogurt
½ cup heavy cream
1⁄3 cup soy sauce
Salt, to taste
Cut the chicken into 8 pieces. Combine the chicken and yogurt marinade. Cover and refrigerate for 24 hours. Melt the lard or vegetable shortening in a heavy frying pan or cast-iron skillet. Oil should be heated to 325 degrees. (It is very important to check the temperature.)
Combine the rice flour, cornmeal and all the spices in a bowl. Drain the excess yogurt from the chicken. Dredge the chicken in the flour mixture and shake off any excess. Place chicken, skin down, into the heated skillet and cook until golden brown, about 10 to 15 minutes total. (Check the internal temperature of each piece of chicken for doneness; chicken should be 180 degrees.) Drain the chicken on a rack placed over a sheet pan to rid it of excess oil. Serve.
Wild mushroom risotto Serves 4
8 cups mushroom stock, warm
2 cups Acquerello rice
3 tablespoons olive oil
1/2 cup dry white wine
1 tablespoon butter
1/2 white onion, chopped
1/2 pound wild mushrooms
1/3 cup Grana Padano cheese
1 tablespoon truffle butter
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste
Heat 1 tablespoon olive oil and 1 tablespoon butter in a 3- to 4-quart sauce pot. Add onion, sauté until translucent. Add remaining olive oil and Acquerello rice; sauté over medium heat to toast the rice (about 5 minutes). Deglaze pan with the white wine.
Add 1 cup of the mushroom stock, stirring constantly, and simmer until the stock is absorbed. Continue adding stock as it is absorbed, 1⁄2 cup at a time, until all the liquid is absorbed. Just before the rice is done, add the fresh thyme, Grana Padano and truffle butter to the pot. Stir gently to combine ingredients. In a sauté pan, sauté the wild mushrooms with remaining olive oil until tender. Top the risotto with the mushrooms. Season with salt and pepper, to taste. Serve.
Nutella pots de crème Serves 10
5 cups milk
2½ ounces 70 percent dark chocolate
1½ cups Nutella
4 whole eggs
6 egg yolks
7 tablespoons sugar
Bring milk to a boil. Remove from the heat. Add Nutella and dark chocolate. Let stand for 5 minutes, and then blend together with an immersion blender.
Whip eggs, yolks and sugar together by hand until well blended. Pour hot milk mixture slowly into egg mixture while whisking. Strain the mixture and pour into ramekins placed on a large, flat cake pan. Flood the cake pan with hot water, halfway up the side of the ramekins. Cover the whole pan with aluminum foil. Bake at 325 degrees for 30–40 minutes. Remove from the oven and let cool 30 minutes. Refrigerate until ready to serve.
Read This Next
All Reads on This Topic
Read Them All
Introducing
FX Excursions
FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.
#globility
Insta FeedDaily
Mar 21, 20234 Lesser-Known Museums to Add to Your Madrid Trip
With some of the world’s most iconic artists hailing from Spain, narrowing down which museum to visit when in Madrid can be challenging. Often, the fun of visiting a museum goes away when feeling pressured to see absolutely every famous work of art in a museum. Instead of venturing to one of Madrid’s larger and more well-known museums, choose one of these lesser-known museums for an equally enriching (and less-crowded) experience:
Daily
Mar 21, 20237 Hotels Prepare to Celebrate the Coronation in London, Ireland, Scotland
The coronation of King Charles III will be held Saturday, May 6, and seven hotels around London, Ireland and Scotland will get in on the festivities with different offers and amenities.
Daily
Mar 20, 2023Luxury La Casa del Playa, Riviera Maya, Opens Estero Restaurant to Guests, Area Visitors
The 2-year-old La Casa de la Playa, an exclusive, award-winning luxury boutique hotel by Grupo Xcaret, recently announced the opening of its signature Estero restaurant to the general public.
Sponsored Content
Share Your Travel Preferences with Global Traveler in a Short Survey & Win
Learning more about our readers’ travel habits and preferences ensures Global Traveler delivers the content you desire. As the travel industry has adapted and changed over the last few years, it’s more important than ever to connect. To best meet your short- and long-term travel content needs, please help us!
Slideshow
Mar 20, 20237 Reasons to Put Montevideo, Uruguay, on Your Travel List
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Montevideo, Uruguay, with us.
Blue Zone Culinary Tour of Sardinia
Daily
Mar 20, 20235 Great Hotel Terraces and Rooftops
Daily
Mar 17, 2023March 2023
Mar 16, 2023Arctic Adventure: Embark on an Eco-Friendly Expedition in Greenland
Is Greenland really green?
Sponsored Content
Enter to Win $500 and Get Six Months’ Free Access to the New GT App
Now through May 8, sign up for a free six-month trial of the Global Traveler app and be automatically entered for a chance to win a $500 gift card of your choice for Amazon, Apple or American Express.
Daily
Mar 16, 20235 Reasons to Stay at the World’s Largest Equestrian Hotel in Ocala, Florida
Everyone has most likely heard of popular horse-racing destinations like Louisville, Kentucky; Freehold, New Jersey; New Orleans, Louisiana; and Saratoga Springs, New York. But horse and horse-racing enthusiasts know Ocala, Florida, is the place to be for winter and spring racing. Now, fans of the sport can enjoy horse events and luxurious accommodations at The Equestrian Hotel, a new property spanning 380 acres, first opened in June 2021.
ShareThis