Next: The Alps

Photos from dinner at Next, Chicago on March 24, 2016: The Alps.

As one of Next's broadest themes to date, the winter menu toured five countries: France, Germany, Switzerland, Italy, and Austria. The classical dishes from the initial "French farmhouse" spread along with the pre-dessert bitter greens and fennel-ice salad were the most compelling courses of the meal.  

The Tale of Stone Soup

Stone Soup

Jean-Yves Peron Champ Levat Mondeuse, Savoie, France, 2013

Game pie; foie gras torchon with brioche

Gratin of Beaufort and Trumpet Crozets

Game pie

Gâteau de St. Genix avec du beurre de chèvre

Augustiner-Bräu Edelstoff Lager, Germany

Made-to-order pretzel, sausages and pickles

Pork belly schnitzel with cherry and black walnut

Melting raclette

Raclette

Raclette with potatoes

Raclette with potatoes

The pretzel

Black truffle-infused yellow Chartreuse

The warming yurt: chocolate with black truffle and milk crisp

The top of the Swiss mountain: Preserved summer berries with cognac and honey

Smoked arctic char with cauliflower and juniper

Goulash of beef and Barolo with sour cornbread

Goulash of beef and Barolo with sour cornbread

Into Italy: Bitter green salad with pomegranate and fennel ice

Austrian sweets: Salzburger nockerl

Apple strudel with clove and cinnamon

Counter Culture Pour-over by Richard Alvarez

Coffee