San Francisco | Truffle Season! A Michelin Star Worth the 2-Hour Drive

🍾 As a loyal fan of Robuchon, my expectations were sky-high for One65 — led by the legendary Chef Claude Le Tohic, formerly of the three-Michelin-starred Robuchon in Vegas. With a glittering resume that includes a James Beard Award and earning a Michelin star within just one year of opening, this meal was absolutely worth the long drive! ☺️ Even more touching — my amazing friend remembered my love for fine dining and secretly booked us a table during white truffle season. Sharing beautiful food with the right person? That’s next-level happiness. 🥂🍷 The wine pairings were impeccable, and the pacing of the meal was flawless. We added white truffles to several courses — exquisite food, wonderful wine, and an experience I didn’t want to end! 🥐 One65 continues the Robuchon tradition of unlimited bread service: classic baguette, matsutake brioche, sesame bread, canelés… Crispy on the outside, soft inside, rich with butter, and filled with the aroma of matsutake — all served with butter from the chef’s hometown of Bretagne. A carb-lover’s dream! 🫣 🥒 Amuse-bouche: Shiso tempura with lemon cream and pickled cucumber, finished with a touch of green apple — refreshing and appetizing! 🌽 First Course: Brentwood sweet corn purée with geranium — cool, slightly tart, and beautifully balanced with the corn’s sweetness. 🦞🥗 Seafood & Caviar Salad: Absolutely divine! Lobster, scallop, and golden Osetra caviar — tender, sweet seafood meets creamy, salty caviar, accompanied by dashi gelée and radish, all framed with edible flowers. A visual and flavorful feast! The Champagne pairing elevated it even further — pure brilliance. 🐟 White Truffle & Black Cod: Autumn calls for white truffles! Alaskan black cod, delicate and buttery, topped with freshly shaved white truffles. Notes of garlic, walnut, and hazelnut — an unforgettable dish. 🥩 Lamb Trio: Perfectly seared lamb chop — crispy outside, juicy inside — plus Moroccan-style lamb pie and lamb sausage. The spices complemented without overpowering, letting the lamb’s natural flavor shine. 🍷 Paired with Burgundy wine — I was in heaven! 🍐 Dessert: Walnut biscuit, figs, Calvados sabayon, and sorbet… served with a glass of fortified sweet wine. Pure joy. 🍮 And finally — a tribute to the Robuchon dessert cart! Unlimited French pastries — help yourself! 🌟 In summary: 🥹🥹🥹 Did I just taste the spirit of Robuchon right here in SF? 😍 Chatting with the chef was a delight — my happiest meal since moving here. I’ll definitely be back! #SanFrancisco #SFfood #SFMichelin #FrenchCuisine #SFfineDining