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
