https://restaurant.kitmarshal.site Kit Marshal’s Commentary on . . . Eating Well in Asia and Beyond . . . Gastronomic Discoveries . . . Wine News Tue, 30 Oct 2012 07:02:43 +0000 en hourly 1 https://wordpress.org/?v=4.2.34 https://restaurant.kitmarshal.site/grant-achatz-about-to-open-new-restaurant-called-next-chicago/ https://restaurant.kitmarshal.site/grant-achatz-about-to-open-new-restaurant-called-next-chicago/#comments Fri, 25 Mar 2011 17:31:52 +0000 http://www.restaurantdiningcritiques.com/?p=10405 Culinary Tidbits . . . It sounds like an attention-getting scheme to me, although next month when Grant Achatz opens a new restaurant in Chicago called “Next”, if in fact it opens, could be the most burdensome ever in culinary history. “My idea of fun seems to be more work,” he said; he will remain in charge of Alinea, his acclaimed restaurant nearby, while he is refining the new menu, which will be painstakingly reproduced from the classical French repertoire: whole lobes of foie gras baked in brioche, clear turtle soup with Madeira, duck pressed and sauced with its own blood and marrow, as served at the Tour d’Argent in Paris for more than 200 years.
These dishes, will be served for all of three months. Next will then morph into an entirely different restaurant, and again into something different three months after that.

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