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 4 of 7)

Hors d'oueuvres at Next: Foie

 


 

FOIE
The showstopper: a perfectly circular piece of foie gras terrine inside a slice of eggy brioche. How do they do it? We promised not to tell.
NEXT: PIG »

 

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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.

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