Chez Panisse

  

In California there is a view that food should be organic, local, and eaten in its purest form; not hidden under fancy sauces or “engineered” using modern technology. This perspective of food is all to the thanks to Alice Waters, the pioneer of Californian cuisine.

As a northern Californian resident, I am lucky enough to have access to Chez Panisse whenever I please (if seating permits). Yesterday I found myself sitting upstairs in the café, indecisive as ever over what to order from the Lulu Peyraud inspired menu. The verdict came out to be zucchini salad, wild king salmon, and wildflower honey ice-cream. Everything tasted as it should be, simple, delicious, and pure.