Next: Paris 1906

Photographs from my meal in Chicago at Next, on June 2, 2011.

Entrance to Restaurant

Château d'Orschwir Crémant d'Alsace Brut

1st Course: Hors d'Oeuvres: quail egg with anchovy, rabbit boudin, leeks stuffed with mushroom duxelles, brioche with foie gras torchon and mustard seed apricot jam, truffled egg

1st Course: Hors d'Oeuvres: quail egg with anchovy, rabbit boudin, leeks stuffed with mushroom duxelles, brioche with foie gras torchon, apricot jam, mustard seeds

Domaine de Montbourgeau l'Etoile "Cuvée Spéciale" Jura 2005

2nd Course: Potage à la Tortue Claire

2nd Course: Potage à la Tortue Claire

Olivier Merlin "La Roche Vincuse," Macon 2009

3rd Course: Filet de sole daumont

3rd Course: Filet de sole daumont

Le pain au beurre frais

Domaine Brusset ''Les Travers" Cairanne 2006

5th Course: Caneton Rouennais à la Presse

5th Course: Gratin de Pommes de Terre à la Dauphinoise

5th Course: Caneton Rouennais à la Presse

5th Course: Gratin de Pommes de Terre à la Dauphinoise

Friendly waitstaff

Plating Suprêmes de Poussin

Trouble in the kitchen

6th Course: Salade Irma

The dining room

6th Course: Salade Irma

Graham's Fine Tawny Port

7th Course: Bombe Ceylan

8th Course: Mignardises: Beet pâtes de fruits, salted caramel, pistachio nougat

David Beran

Duck press

Inside the Kitchen

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