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Last month, I went to a special Julia Child tribute menu at Next Restaurant in Chicago. Part of the Alinea Restaurant Group, Next is known for its revolving menu and the ingenuity of its head chef, Grant Achatz. Their current menu is based on Bobby Flay, but right before this, it was a tribute to none other than Julia Child. My first introduction to Julia Child was the 2009 movie Julie & Julia, starring Amy Adams and Meryl Streep, who played Child. I loved the movie and became obsessed with everything, Julia Child. I've watched hours of her videos and read several books she wrote. I've even attempted to recreate some of her recipes, which did not go as expected, but this meal made me want to try again.
The moment you walk into the restaurant, you're transported into what one might imagine a part of Julia's kitchen might look like. A wall of kitchen tools was a backdrop for a polaroid picture they took of every guest that walked in, which was really cute.
Moving onto the food and wine, I did the reserve wine pairing, and each course was accompanied by a well-paired and perfectly served glass of wine. The first course was a tray of hors d'oeuvres paired with an blanc de quatre blancs champagne. The hors d'oeuvres were well curated together, and the crisp sparkling wine paired exceptionally without taking away from the flavor of the food. Following this was a bisque de homard, my favorite dish of the night. The lobster was fresh, and the bisque was delicately flavored. This was paired with a cuvee prestige blanc, a white blend wine with notes of oak and peach that complemented the lobster.
The next course was a halibut meunière, which was a pleasant surprise for someone who doesn't eat much fish. The fish was light and delicious, and the normandy sauce was incredible. This course was paired with a chardonnay, which was more mineral-forward, which I always appreciate in white wine. Following that, to close out the first part of the meal, there was a foie gras with black truffle. Paired with a pinot noir from Sonoma Coast, this was one of the only wines not from France over the night. Following that was a le trou Normand (meaning a pause in the meal) based on a simple cocktail Julia Child's Huband, Paul, used to make with three ingredients: calvados, brandy, quince, and tart cherry. The semi-frozen treat was the perfect palette cleanser and set us up nicely for the next course, the star of the show, Julia's boeuf bourguignon.
The presentation around this dish was my favorite part of the night. The first element was a small old-time TV set up with a video of Julia Child making the dish in her kitchen. Along with that was a small warmer they brought out so they could show us how the dish was prepared by pouring red wine in and creating an aromatic experience with the food. Lastly, of course, was the dish itself. Tender short rib served over a red wine sauce and a side of parslied potato paired with a gorgeous Chateauneuf-du-Pape rouge made this the crown jewel of the meal. Following the boeuf bourguignon was a cheese course, which featured a cheese rose fashioned after Julia's favorite flower, the floribunda rose. It was served over candied yellow rose chips, black peppered frisee, sunflower seeds, pressed apricot gel, and grilled endive. It was a perfect blend of flavors and textures. At our server's recommendation, I ate everything separately and then all of it together. This course was paired with a chenin blanc that complemented the fruit flavors in the dish. The last course was a Charlotte flambée au rhum. This dish was literally set on fire in front of us, which left a delicious caramelized flavor to the dessert. It was served with a butter pecan ice cream, which I loved. Overall, this dining experience was nothing short of fantastic. The meticulously crafted dishes, the perfectly paired wines, and the warm ambiance of the restaurant all contributed to a truly enjoyable evening. I left Next feeling content and satisfied, already looking forward to my next visit.Â