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Thursday September 5, 2013 MYT 2:10:00 PM
Thursday September 5, 2013 MYT 3:46:14 PM
Time-lapse video shows the making of the menu.
FOR the next instalment of chef Grant Achatz’s Chicago pop-up restaurant, where menus change every three months, diners will get a preview of how the world’s most important culinary competition goes down.
After recreating the menu from the now-shuttered mythical Spanish restaurant El Bulli; serving a gourmet multi-course vegan meal; and hunting for their food, Next restaurant will replicate the Bocuse d’Or, a prestigious cooking competition which takes place every two years in Lyon, France.
Also described as the culinary equivalent of the Olympics, the Bocuse d’Or is a flag-waving competition that brings honour to countries as well as individual chefs.
The competition requires teams to prepare a beef and fish platter. This fall, diners at Next will get a glimpse into what it takes to produce a gold medal-winning meal with trout, pheasant and beef dishes plated in excruciating detail.
A time-lapse video of the making of a Bocuse d’Or menu will run for three months starting this week.
In other fine-dining videos this week, the makers of an innovative ice cream maker for Spanish restaurant El Celler de Can Roca – ranked the No. 1 in the world by Restaurant magazine – shows viewers how pastry chef Jordi Roca makes his gelato-filled warm brioche sandwiches. – AFP Relaxnews
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