Tuesday, January 7, 2014

Chicago: Next - Bocuse d'Or

terrine of veal with frisee salad and cipollini marmalad

osetra caviar with whipped beurre blane and pine nut

mousse of darden ham and madeira aspic - Paul Bocuse

souffle of prawns

Servers walking around the restaurant displaying main dishes such as Trout, Pheasant and Beef

Rose dipped in liquid nitrogen

custard of califlower with verjus rouge, rose, and foie gras

charred lettuce, bottarga, bonito, and peanut

orange, cranberry, calendula

ivory char with coddled eggs, celeriac, and cranberry

quinault river salmon with beets, browned butter, and parsley

consomme of roasted mushrooms - Paul Bocuse

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

ribeye of beef with boudin vert, roasted carrot, sauce bearnaise, and potato marrow

tete de moine with cashews, pear, and milk skin

ice cream bombe in the style of apple pie

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

truffle of chocolate and hazelnut
champagne macaron
bitter chocolate taffy

Our last meal of 2013 was the Bocuse d'Or menu at Next Restaurant in Chicago. For those of you who are not aware of this restaurant, read about it here. It took me two years to score tickets to this restaurant. Tickets are scarce but I'm glad I didn't give up.

Before arriving in Chicago, I had a cold which could have been disastrous. Luckily I was able to taste the bold favors and punch of salt from the Bocuse d'Or menu. The dishes from Paul Bocuse was outstanding. 
I think the Next crew could have taken this theme a step further and have the servers dressed up in chef's whites and toque. The cow bells were a nice touch but given the cost of the meal, they should have went all out. The one dish that really stood out was the river salmon on a log. When it came to the table, it smelled like Jesus Christ. The incense that was burned beneath the log gave off the fragrance that you normally smell during church Mass. I was tempted to do the sign of the cross before eating the dish.

Would I come here again? Maybe. The Trio, January 20, 2004 menu sounds interesting. Right now I'm focused on our European trip in 10 weeks. I can't wait to share our itinerary. 


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