Next Restaurant’s Tenth Menu: Chicago Steakhouse
Served January 2014 – April 2014
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Menu 9: Bocuse d’Or
August 31, 2013
Next Restaurant’s Ninth Menu: Bocuse d’Or
Served August 31, 2013 – December 31, 2013
Bonjour
terrine of veal with frisée salad and c-pollini marmalade
Sazerac
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
Poissons
ivory char with coddled eggs, celeriac, and cranberry
Vincent Dureuil-Janthial, Rully 1er Cru 2011
quinault river salmoin with beets, browned butter, and parsley
Potage
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
Fromage
tête de moine with cashews, pear, and milk skin
Château de Montifaud Pineau des Charentes
Desserts
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
Mignardises
truffle of chocolate and hazelnut
piña colada macaron
bitter chocolate taffy
Menu 8: Vegan
May 8, 2013
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
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Menu 7: The Hunt
January 9, 2013
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
Charcu-Tree
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
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