French Fine Dining is Haute Again

Mike Sula

In the spring of 2011, Grant Achatz opened his ever-changing Next Restaurant with a menu in tribute to the great turn-of-the-century chef Georges Auguste Escoffier, author of Le Guide Culinaire, the bible of modern French cuisine that cemented the foundation of Western fine dining. The menu featured extravagantly rich and rococo dishes such as supremes de poussinCarré d’agneau, and ...