Chef Lee worked under Chef Thomas Keller at The French Laundry for 8 years and was chef de cuisine for the latter half. Being classically trained in French cooking, his 2 Michelin Star restaurant benu is an eclectic and creative mix of Asian inspired Californian cuisine expertly executed with French, Asian and New American techniques.
Other Cuisine
It is known as the first Moroccan restaurant to receive a Michelin Star, I wouldn’t celebrate it as that. Some of the Tasting Menu courses seemed New American and I was more intrigued with Mourad’s creativity and techniques than I was with his “New Moroccan” flavours. Aziza is ahead of the game and almost before its time.
It received James Beard Award nominations for the restaurant, Chef Mourad, and his Pastry Chef Melissa Chou. The restaurant and team is still on the rise and it’s a strong collaboration. The dessert menu should not be missed and Melissa’s talent is contributing to Aziza’s 1-Michelin Star rating.
The Tasting Menu was riskier and more exciting than the a la carte menu, and without trying the Tasting Menu I would have missed out. It wouldn’t have been bad, but I wouldn’t have been surprised and my dining experience would not have reached full potential. The flavours of Morocco were not always obvious, but the food still good.
Mourad’s personality came out in the Tasting Menu. His creativity is best expressed in his Tasting Menu and I wasn’t expecting it to get as intense as it did. He is a real chef who is passionate about cooking and the menu was progressive, artistic, and innovative to Moroccan cuisine.
This city is synonymous with food and good restaurants. People visit just to eat and it is truly a treat to be in San Francisco. It is home to some of America’s “Best Restaurants” and my main purpose for this trip was to judge Cathay Pacific’s Noodles of Asia contest, but I couldn’t help but to extend my stay…
I got to drive the boat, have spot prawn sashimi for breakfast, kiss a live octopus, and then eat one cooked 5 ways for lunch… next to the 24 lbs of spot prawns we caught that morning. And between the docking of the boat and lunch I got to see a mother goose hatch her eggs! Last Saturday was hard to beat.
Come with an open mind and don’t come seeking authenticity, although they don’t take you for an idiot. This is more French style Vietnamese food with modern Canadian flair. Vietnam was a French owned colony and her inspiration also comes from living in Canada for over thirty years. The style is different, so come with the right mind set.
