Main content starts here, tab to start navigating

Upon arriving to San Francisco in the early 90s, Chef Dominique Crenn found the coastal landscapes of Northern California to be welcoming, bringing back memories of her formative years spent in Brittany. Petit Crenn embodies the cooking of her mother and grandmother, one that relied on the bounty of their garden and the cold waters of Northwestern France. Through this, the rich heritage of Breton cuisine is married to the abundance of seafood and produce in the San Francisco Bay Area.