Where else? 
  SANTÉ Restaurant Review — 2015 
December 2015 Issue / Vol. 3, No. 23                                                                                                                      
Sonoma, California

AAA 5-Diamond/NYT 3-Star
Executive Pastry Chef David Blom

Sheana Davis

Chef Devin Pinto

Jeff Barba: Why he converted an award-winning wine list to all South-American labels.

Leaf Organic Vodka
Water makes the difference

Michael Robb
on Arizona Wines

Pie Shy?
Ken Haedrich can help!

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Santé, Fairmont Mission Sonoma Inn & Spa | FOODIES WEST Restaurant Review
You start with the ingredients. The quality of the ingredients and the seasonality are of utmost importance to a chef. Andrew Cain, chef de cuisine at Santé These days, seasonal is a given. Diners want it and expect it. At Sonoma Valley’s Santé, it’s a way of life. A rhythm, rather than a vibe. Santé’s stars (including Michelin) and diamonds chef de cuisine, Andrew Cain, explains: “You can have two restaurants on the same block and they both have great service and wine and such. The only thing that separates me from the next guy is the quality of my ingredients. So, if I have better ingredients than he does, then I might have a leg up considering everything else is on par with your staff, the service, the wine, and all those things that go into it as well.” Some of the ingredients get delivered so fresh, they’re still warm from the sun-drenched fields. No pale shoulders, or chemicals and preservatives, on the strawberries sent from neighboring Watmaugh Strawberries. Moments-old micro-greens arrive from the Mini Farm just up the road in Kenwood. Young local farmers provide vegetables. “We’re blessed in this area to have pretty much everything at our disposal,” Cain said. “This area, in Sonoma in particular, has tons of creameries. A plethora of wonderful fresh dairy items. All organic dairy. All organic eggs.” Cain uses a local organic butter made of the milk from grass-fed cows for the bread service. But he also sets out France’s famous Beurre d’Echire, made with at least 84-percent butterfat. Cain serves the latter because he’s “doing the French Wine Country thing” at Santé. “I think,” Cain said, “in the town of Sonoma, this is the closest you’re going to get to a really spot-on French meal. The techniques we use are French. The terminology on the menu is French. The ingredients are certainly as local as possible, but we’re utilizing French techniques.”