At Addison Grand Del Mar (or Addison del Mar, how they call it), Grand Chef William Bradley (acclaimed by Relais & Châteaux) combines local ingredients with contemporary French Michelin Star style influences. This Forbes 5 star restaurant in San Diego offers a truly fine dining experience for everyone who is looking for an authentic and “farm to table” cuisine.
In this restaurant documentary, you will see chef William Bradley at work. William Bradley explains how to be a good chef and gives advice to young chefs.
He is a control freak (in a good way) and truly passioned person that is looking for perfection and naturalité. The Addison’s tasting menu is truly a Five Star Diamond menu that worth 3 Michelin stars. But Michelin guide is not present in California, so there are no Michelin stars. But this is not a problem. The restaurant is fully-booked almost every day. Dining experience from MasterChef Bradley is a true culinary journey through the world.
When you start the tasting menu, you have things that are very crisp, chilled, light, hight acid. And the move through, to have other variations of fish. Just a good menu with a lot of textures, flavours and very well balanced.
Addison featured tasting menu:
Poached Alaskan King Crab, featuring golden osetra caviar from Northern California, a shellfish from beurre blanc
Pickled Asian pear, Santa Barbara sea urchin and the champagne emulsion
Avocado mousse, sliced cucumber, ponzu vinaigrette and sesame croustillant
Gently baked wild caught Scottish king salmon dusted in fennel pollen, with hibiscus tea poached beets and green apple.
Musquee de Provence, aged gouda, toasted rye and crispy shallots.
Breaded sweetbread, potato puree, Iberico ham, and lovely veal reduction to finish the dish
Calotte de boeuf (the cap of ribeye), grilled on butcher’s butter from France along with the mushroom crouton, potato croustillant and beef tartar in sauce bordelaise.
Chef William Bradley quotes from the video:
“A definition of an exceptional restaurant is the one that has an identity. I think we really focus on the tasting menu that has a proper progression”.
“Service is such a key thing to haute cuisine, because with great service it elevates the meal to another level”.
“The backbone of what we do in cooking here is French. In term of technique and discipline. We got a lot of influences from different chefs. It’s a great melting pot of cultures here”.
Friday’s exclusive: “Villa Lalique: the path to the Michelin stars [2019]”
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