Manresa 15-Year Anniversary Events

Manresa and Relais & Châteaux Announce
“The Residency” in France

Since the beginning of my career, I’ve been inspired by the people, culture, ingredients, and cooking of France. It’s the place where I was first exposed to the “art of the table” and “joie de vivre” as a young cook, two philosophies that have since shaped my perspective in my chosen métier. For this reason, it makes sense to pay tribute to the country and its culture, which has influenced me in such positive ways, on the 15th anniversary of Manresa.

I’m thrilled to announce we’ve decided to partner with Relais & Châteaux to host “The Residency,” a collaboration between the Manresa team and some of the most legendary culinary houses in France, which all mirror our commitment to quality, excellence, and a truly generous spirit of hospitality.

For nearly two weeks, we’re closing the doors at Manresa to take our team on the road for a series of meals in the city of Paris at the two-Michelin star Le Taillevent, in the countryside of Provence at the two-Michelin star L’Oustau de Baumanière, and near the beaches of Marseille at the three-Michelin star Le Petit Nice.

At each stop, our team at Manresa will collaborate with the host chef and his team for a “four hands” dinner. Menus are already being planned with inspiration taken from local products of the respective French regions and the thoughtful “sense of place” from the California Coast that Manresa is known for.

We are honored to be working side-by-side with these talented teams to create a memorable event and we hope to see you in France for The Residency.

Please visit the restaurant websites or call the numbers below to inquire about reservations.

• September 28 and 29 at Le Taillevent in Paris, France
For dinner reservations please visit http://bit.ly/2uwTPKp.

• October 4 at L’Oustau de Baumanière in Les Baux-de-Provence, France
Dinner reservations will be available soon. Please visit baumaniere.com for details on booking.

• October 6 at Le Petit Nice in Marseille, France
Reservations for lunch and dinner can be made by emailing contact@passedat.fr or calling +33 491 592 592.

Follow our journey on Instagram @ManresaCA
#manresaresidency
#manresa15anniversary
#relaischateaux

 

Welcoming Guest Chef Niko Romito to Manresa,
November 11 & 12

“Easily one of the best meals I had this year was at Chef Niko Romito’s three-Michelin star Reale in Castel di Sangro, Italy. His cooking is deceptively simple in the presentation and reveals thoughtful, emotional and provocative ideas under the surface, a style I greatly admire. I’m honored that he’s agreed to join us in our kitchen as part of our 15-year anniversary celebrations at Manresa. We’ll collaborate for two nights on a 10-course menu showcasing each of our culinary styles.” –Chef Kinch

A self-taught cook with deep roots in Italy, Chef Romito took the helm at Reale in 2000 turning a bakery into a restaurant that is now highly regarded throughout the world.

Please call us to reserve your table on November 11 or 12. The 10-course menu ($425 per guest) can include an optional wine pairing ($275 per guest).

Reservations are available now by phone only.

We hope to see you then.

Congratulations Manresa!

Congratulations to the Manresa team for being recognized by the Michelin Guide for the seventh consecutive year, earning two Michelin stars. This designation denotes “excellent cuisine, skillfully and carefully crafted dishes of outstanding quality” and Manresa is one of six San Francisco Bay Area restaurants to receive this honor. For information on where to purchase the 2013 Michelin Guide, click here.

Manresa on Newsstands Now

Manresa and Love Apple Farms are featured in the August issue of Bon Appétit magazine online and on newsstands now. Read about the inspired partnership that is leading the way for a new California cuisine.

 
The Michelin Garden
Plenty of chefs start their day at the farmers' market, but now the truly-obsessed are micromanaging their own microgreens—none more so than Manresa's David Kinch, who selects every seed
By Daniel Duane / Photographs by Peden and Munk

Love Apple Farms owner Cynthia Sandberg

"It's about having 110 to 130 tomato varieties," says Kinch. "And that's not an exaggeration, by the way."

 Just picked herbs, green coriander seeds, micro chard, and other delights.

Kinch's inspiration comes not from the ethics of sustainability but from the relentless hunt for great ingredients.

Kinch, Nicolas Delaroque, and John Paul Carmona compose a course.

Try four of Kinch's best recipes:
Intro to the Garden Beignet How-To story
Beginning of Garden Beignet How-To slideshow
Garden Beignet recipe
Recipe for the Roasted Cucumber Sandwiches
Recipe for the Shizuka cocktail
Recipe for Melon Soup

Michelin Friends

David Kinch and Marc Veyrat in Mougins, France. Photo courtesy of Chez Pim.

David Kinch met up with fellow chef Marc Veyrat in Mougins, France, where Kinch was participating in the Festival International de la Gastronomie de Mougins. Veyrat has achieved six Michelin stars for his restaurant La Maison de Marc Veyrat and his former restaurant La Ferme de Mon Père. Kinch has just received two Michelin stars for Manresa for the third consecutive year in the Michelin Guide, San Francisco, Bay Area and Wine Country 2009.

Michelin Stars

For the second consecutive year, Manresa was awarded two Michelin stars by the Michelin Guide, San Francisco, Bay Area and Wine Country 2008.

Manresa was named one of the 100 Best Farm-to-Tables Restaurants in America by Gourmet magazine in the October 2007 Restaurant Issue as one of the best places in America where true local flavor is always on the menu: "David Kinch has always been a fascinating chef whose Catalan- and French-inflected food continually pushes the boundaries. Today, the food at Manresa is as rewarding as ever, but when Kinch decided to have biodynamic vegetables grown especially for him at Love Apple Farm, his restaurant became more focused, his food more exciting. The restaurant now has an international reputation; this year, three-star chef Alain Passard came all the way from Paris to cook with Kinch."