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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 7 of 7)

Hors d'oueuvres at Next: Leek

 


 

LEEK
This time we really have no idea how they get the mushroom—chopped and cooked down with shallots, fines herbes, and cream—into the leek.

 

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