At Chicago's Next, executive chef Dave Beran and chef-owner Grant Achatz offer diners an idea of what it might be like to judge France's most illustrious cooking competition with their Bocuse d'Or menu.
"The menu's really written like a classic French menu, where there's a series of canapes at the beginning, and then it moves into more substantial courses, cheese, and desserts," said Beran. "What we did was, we looked at classic French dishes and flavors, and rethought their presentation. So like the salmon dish, it doesn't look like anything you'd recognize, but at the end of the day it's salmon and brown butter and lemon."

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