Tuesday, June 21, 2011

Next

Next 
Paris 1906 Escoffier at the Ritz
18 June 2011
Kitchen Table Menu for Six

Gougeres 
Cheese Puff with Mornay Sauce

Hors d'Oeuvres
Smoked Salmon Barquette, Soft Quail Egg with White Anchovy, Brioche with Foie Gras and Apricot, Rabbit Boudin Blanc, Pork "Pig Face" Rillette, Leeks with Mushroom Duxelles
Flan aux Oeufs
Egg Custard with Lemon Cream and Perigord Black Truffles
 Caviare-952
Potato Blini, Uruguayan Osetra Caviar, Lemon-Chive Creme Fraiche
Vincent Carré Brut Champagne
Potage à la Tortue Claire-907
Turtle Consommé
Jacques Puffeney 'Vin Jaune' Arbois 2002

Puree Palestine-695
Sunchoke Puree, Fresh Sun Chokes, Fried Hazelnuts and Fried Parsley
Olivier Merlin 'La Roche Vineuse', Macon 2008

Filet de Sole Daumont-1950
Sole Fillet and Crawfish Mousse in Toasted Butter Sauce
Les Heritiers du Comte Lafon Macon-Milly-Lamartine Clos du Four 2006
Suprêmes de Poussin-3130
Chicken in Blanquette de Veau Sauce with Butter Braised Cucumbers filled with Chicken Forcemeat
Domaine Leon Barral 'Jadis' Faugères 2007

Carré d'agneau-2845
Lamb Loin, Braised Tongue, Sweetbreads, Onion Rings, Potatoes Duchesse, Lamb Jus, Choron Sauce, and Fried Tarragon.
Michael&Stephanie Ogier, Côte-Rôtie Rhone 2005
Caneton Rouennais à la Presse-3476
Gratin de Pommes de Terre à la Dauphinoise-4200
Roasted and Pressed Duck prepared table side and served in a a reduction of Jus, Red Wine and Congac alongside potatoes with butter, cream and cheese.
Domaine Brusset 'Tradition Le Grand Montmirail' Gigondas 2000

Salade Irma-3839
Cauliflower, Asparagus, Radish, Nasturtium, Lemon, Chervil, and Tarragon
Sorbet Sauternes
Bombe Ceylan-4826
Rum and Coffee Ice Cream, Chocolate Dome, Brandied Cherries
Soufflé au Chocolat
Ramos Pinto 10 year Tawny Port

Mignardises and Coffee
Beet Pate de Fruit, fennel Shortbread, Salted Caramel, Pistachio Nougat, Almond Tuile

Nightcap at Aviary
Tiki: macadamia, cinnamon, Batavia
*my cocktail contained 1200 cinnamon pearl ice cubes and Leif enjoyed a memorable scotch.
Securing the kitchen table at next took more than a little determination on my part.  After sitting in front of computer for eight hours to purchase tickets and reading countless reviews of the Escoffier menu over the past several weeks, I wasn't sure it would be possible that our experience could meet our lofty expectations. Our meal on Saturday night, however, exceeded every expectation I had and more than lived up to the epic hype swirling around this time-bending shape-shifting restaurant.

We were thrilled the Pettit's and the Frigs were able to round out the party of six required for the kitchen table experience and all of us were beyond excited to enjoy the food and take in the sites and sounds of Chef Dave Beran's kitchen..  None of us had ever sat at a kitchen table before and honestly I cannot think of a more perfect group of people to share this evening with!  It was a divine privilege from start to finish.

Since reviews of the Next experience are not in short supply these days, I will simply say our Paris 1906 meal was one of the best of my life.  The caviar, sunchoke, lamb, and souffle dishes are unique to the kitchen table and were my favorites of the night.  The duck course was a complete revelation and watching Chef Beran carve and press the duck for our table was quite a culinary thrill!  The sauce accompanying the duck, and several other dishes for that matter, left me fighting the urge to lick my plate clean!   Escoffier was clearly a total badass and the chefs at Next have impressively taken his classic cuisine to the next level...a simply astonishing level.

In less than two weeks the restaurant will reinvent itself; say au revoir to Paris 1906 and sawatdee kaa to Bangkok 2032...the futuristic menu is rumored to be an ode to Thai street food. How can we possibly not want to go now that we know what's  Next?

3 comments:

Angela said...

What an amazing night. Thanks for spending the evening with us. It was perfect. Absolutely perfect.

Penny said...

I agree completely....a perfect night!! Thanks so much for enduring what you had to endure to get those tickets. It was what I expected and much more. Can't wait for Thailand:-)

Nubia said...

Though I wasn't as lucky as you all to have the expanded menu, I can honestly say that I still dream about the pressed duck. I don't even really like duck, but it was divine. The dessert, the confit....oh my. A little piece of Parisian heaven!

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