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

This entry was posted in Bocuse d'Or, Dave Beran, Grant Achatz, Menus, Next Restaurant, Recipes. Bookmark the permalink.

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