clock menu more-arrow no yes

Filed under:

MenuWatch

nextbocuse150al.jpgNext executive chef Dave Beran reveals details about the restaurant's upcoming Bocuse d'Or menu, including some of the difficult techniques that go into the dishes. "There's things set with different hydrocolloids and there's a souffle. There's no trickery to that, it's just straight-on Bocuse. There's one chef who basically spends the whole night whipping egg whites." [Chicago Reader]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day