Next: El Bulli
A selection of photos from the 29-course menu served at Next.
Next: El Bulli | April 18 2012
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Next's menu/context card was printed with the codes employed at El Bulli to describe the experiments used to design the dishes
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Nitro Caipirinha with Tarragon Concentrate
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According to our hosts, Dave Beran gets a kick out of shattering the slate.
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Spherical Olives (2005)
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The contents of these vials change the composition of the drink pairings.
(Personal note: the green vial is a saffron and celery infusion that brought a brighter taste to the coconut/lychee/lime drink I had. The other vials alter the cava to mesh with the next dishes.)ChicagoEl BulliFerran AdriáNext RestaurantGrant AchatzFoodDave BeranNextElBulli006
Black Sesame Spongecake and Miso (2007)
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Carrot Air with Coconut Milk (2003)
See also the New York Times Magazine, August 10, 2003ChicagoFoodNext RestaurantFerran AdriáEl BulliDave BeranGrant AchatzNextElBulli010
Cuttlefish and Coconut Ravioli with Soy, Ginger, and Mint (1997)
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Savory Tomato Ice with Oregano and Almond Milk Pudding (1992)
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Cauliflower Cous-cous with Solid Aromatic Herb Sauce (2000)
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Trumpet Carpaccio (1989)
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Red Mullet Gaudi (1987)
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Nasturtium with Eel, Bone Marrow, and Cucumber (2007) | Sanguis (Half Acre's 2012 Special Brew specifically for Next. - Label design by Phineas X. Jones)
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Civet of Rabbit with Hot Apple Jelly (2000)
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Gorganzola Globe (2009)
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Chocolate in Textures (1997) | Drink pairing (rear): White Chocolate, Blackberry, Black Cherry
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Chocolate Donuts (2010)
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Coffee with Pedro Ximenez and Añejo Tequila Cube
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