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60 Seconds of Magic From San Francisco's Quince

Watch a 21-course meal at the Bay Area restaurant in only one minute.

Welcome back to 60 Second Tasting Menu, a series of fast-paced visual tours through the stunning, elaborate, and technically advanced menus currently on offer at restaurants around the country.

This episode highlights Quince in San Francisco. With two Michelin stars and a beautiful, newly renovated space, the restaurant is known for its seasonal tasting menus inspired by Northern California as well as French and Italian regional cuisine. Here, 21 courses from chef Michael Tusk.

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Kumquat confit and black olive aioliRice chip
Sea urchin and passion fruit

Potato terrine
Smoked onion and scallion
Petite radish
Fluke tartare and meyer lemon
Feuilles de brick
Smoked salmon and crème fraiche
Skewer of beet
Gorgonzola and hazelnut
Parmesan cream
Savoy cabbage
Duck confit and violet mustard jelly

Beausoleil oyster
Passion fruit, buckwheat, celery

Parmigiano-reggiano, cardoon, extra vecchio balsamic vinegar

Russian caviar
Smoked eel, artichoke, horseradish

Cauliflower bianco
Pecorino romano, pine nut, meyer lemon

Truffled farm egg
Puntarelle, radish, chicory

Diver scallop
Cauliflower, brown butter

King crab
Pumpkin, mandarin, coriander

Black salsify
Sorrel, almond, bergamot

Foie gras
Perigord truffle, rhubarb, celery

Black sea bass
Allium, ruby beat, banyuls vinegar

Spot prawn, perigord truffle

Perigord truffle, leek, green asparagus

Faggotini, wild nettle, extra vecchio balsalmic vinegar

Carrot, chanterelle mushroom, swiss chard

Meyer lemon, moscato d'Asti

Passion fruit
Coconut rocher, bearss lime, guava

Valrhona Guanaja mousse
Goat milk, grapefruit, rosemary


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