My adventures recreating Next Restaurant’s food at home

Menu 9: Bocuse d’Or

Next Restaurant’s Ninth Menu: Bocuse d’Or

Served August 31, 2013 – December 31, 2013


terrine of veal with frisée salad and c-pollini marmalade

Hors d’Oeuvre

osetra caviar with whipped beurre blanc and pine nut

mousse of darden ham, and madiera aspic — Paul Bocuse
Domaine Maestracci E Prove, Corsica 2011

soufflé of prawns

custard of cauliflower with verjus rouge, rose, and foie gras
Domaine Weinbach Gewurztraminer, Alsace 2010

charred lettuce, bottarga, bonito, and peanut


ivory char with coddled eggs, celeriac, and cranberry
Vincent Dureuil-Janthial, Rully 1er Cru 2011

quinault river salmoin with beets, browned butter, and parsley


consommé of roasted mushrooms — Paul Bocuse
Matin Calme Mano a Mono, Roussillon 2011

Volaille & Viande

pheasant smoked in hay with grilled baby leek, caramelized onion, and sauce blanquette

ribeye of beef with boudin vert, roasted carrot, sauce béarnaise, and potato marrow
Château Fourcas Hosten, Bordeaux, Listrac-Medoc 2003


tête de moine with cashews, pear, and milk skin
Château de Montifaud Pineau des Charentes


ice cream bombe in the style of apple pie
Domaine de l’Alliance, Sauternes, Sauternes 2009

a cube of squash with huckleberry, butter pecan ice cream, and pecan oatmeal cookie


truffle of chocolate and hazelnut

piña colada macaron

bitter chocolate taffy

Posted in Bocuse d'Or, Dave Beran, Grant Achatz, Menus, Next Restaurant, Recipes | Leave a comment

Menu 8: Vegan

Next Restaurant’s Eighth Menu: Vegan

Served May 8, 2013 – August 24, 2013

Somewhat surprisingly, Next Restaurant’s eighth menu explored an entirely plant-based menu in 23 courses. The menu evolved slightly over its run, with different dishes coming and going, depending on the availability of ingredients.

starter and burnt avocado
passion fruit, yerba, pineapple

sprouted tempeh

autumn leaf

frozen baked potato

nori dumpling

leek and banana

earl grey rambutan

baby artichoke

fermented apples and lichen

lily pond
celery, crab apple, meyer lemon

rice yogurt and white asparagus

salsifies with oyster and dandelion
strawberry, rhubarb, black pepper

swiss chard and douchi

kombu atoll
tamarind, aloe, pea

cherry blossom and almond

spaghetti squash bolognese

mushroom cart
huitlacoche, blueberry, bell pepper

red onion | inspired by Stupek
mango, galangal, kaffir lime

curry roasted cauliflower

olive oil jam and bitter chocolate

hibiscus and pistachio
malt, bitter chocolate, black sesame

sweet potato nest

steamed crepes

Posted in Dave Beran, Grant Achatz, Menus, Next Restaurant, Nick Kokonas, Recipes, Vegan, Vegan Food, Vegan Recipes | Leave a comment

Menu 7: The Hunt

Next Restaurant’s Seventh Menu: The Hunt

Served January 9, 2013 – April 28, 2013

Next Restaurant’s foraged hunter/gatherer menu.

“With this menu we want to explore facets of hunting beyond basic ideas of game meats and hunting as sport, broadening our outlook to include fishing, foraging, and preservation. And because hunting and the outdoors are inseparable, the menu embraces nature throughout…”

Hen of the Woods
Movia Lunar, Slovenia 2008

Catch of the Great Lakes

Château du Tariquet VS Classique, Bas-Armagnac

Cellar Aged Carrots & Onions
Pierre Gaillard Les Gendrines, Côtes du Rhône, 2011

Duck Tongue, Cider Vinegar

Sturgeon & Caviar
Peique Godello, Bierzo 2011

Woodcock Jolie
Pierre Damoy Gevrey-Chambertin, 2009

Pressed Squab

Fallen Leaves & Kidney
Gulfi Nerojbleo, Sicilia 2007

Bison & Béarnaise

Marrow Brûlée
Disznókó Tokaji Aszú 5 Puttonyos, Hungary 2005

Maris Otter

Tire D’érable
Passion House Nicaragua Las Brisas

Posted in Dave Beran, Grant Achatz, Menus, Next Restaurant, Next Restaurant Tickets, Recipes, The Hunt | Leave a comment

Menu 6: Kyoto

Next Restaurant’s Sixth Menu: Kyoto

Served September 15 – December 31, 2012

Next Restaurant’s Japanese kaiseki (“chef’s choice”) tasting menu.

corn husk

chestnut, apple, white miso, hay aroma
Gewurztraminer juice, lemon verbena, green tea

Japanese maple forest
yuzu pear, dulse seaweed, bibb lettuce

sashimi, shiso, tamari
ginger, white soy, cucumber, ??ne

abalone, cucumber, red sea grapes

anago, maple dashi, shimeji mushroom

matsutake chawanmushi, pine
sweet potato, hojicha, buckwheat honey

ayu, wasabi leaf, cured yolk
Hitachino Nest classic ale

chrysanthemum, oyster leaf, eggplant, shiso leaf

soup, rice, pickles
apple, barley, red date

roasted fig, yuba, emperor II
wasabi, honeydew

toasted soy

Updated 24 Sep 2012

Posted in Dave Beran, Grant Achatz, Index, Kyoto, Menus, Next Restaurant, Recipes | Leave a comment