An Annotated Dish from Grant Achatz’s Upcoming Restaurant, Next

Take a peek at Chef David Beran’s work-in-progress hors d’oeuvres selection

(page 3 of 7)

Hors d'oueuvres at Next: Rabbit

 


 

RABBIT
Typically made with veal and pork, this boudin blanc is bunny, served on a toast point with strawberry jam (rhubarb to come in season) and mint.
NEXT: FOIE »

Share

Advertisement

comments
3 years ago
Posted by MsMsChicago

Isn't the address of Next 453 W. Fulton, not 435?

3 years ago
Posted by J.T.

Whoa; thanks for catching that. Address fixed -- 953 W. Fulton, not 935 W. Fulton.

3 years ago
Posted by JDemoga

Mornay sauce is not a bearnaise sauce but rather a bechamel. Bearnaise sauce is in fact a variation of a hollandaise sauce.

3 years ago
Posted by J.T.

Good grief! Thanks, Jdemoga. Fixed.

Submit your comment