This year @nextchicago will be offering not 3, but 4 menus. Did anyone guess correctly on the menu themes? 🇫🇷🎈 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Next: French Cuisine Classique | January 20th – April 1st ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Next: French Nouvelle | April 7th - June 24th ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Next: Alinea 2005-2010 | June 30th – September 30th ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Next: Alinea 2011-2015 | October 5th – January 13th ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ . . . .
The term “Nouvelle Cuisine” was first coined in the monthly magazine Le Nouveau Guide launched by André Gayot, Henri Gault and Christian Millau. Unlike “Cuisine Classique” it is lighter, showcasing more decadent and delicate flavors balanced by acidity. New technique, modern equipment, and an inventive style of plating are what make the squab dish on our @theworlds50best menu so interesting. (📸Photo by: @ahemberger) . @bornburgundy@alanmileykovsky . . . .