Being served now, the menu looks back at 11 years of the restaurant, breathing new life into some of chef Humm’s classic dishes and allowing people to doff the cap one final time before it closes for renovations in June.
Speaking about the new menu, which will hit 11 of his classic dishes, Humm said: “I’m really looking forward to the retrospective menu this Spring, it’s going to be a very emotional and reflective menu for us to serve. Each dish represents a different point in the past 11 years of my life here, a different stage at the restaurant, and it’s been an amazing process coming up with the list of dishes we wanted to serve here before our renovation. There is a unique narrative that exists and I’m excited for our guests to experience it.”
Below is a mouthwatering look at what’s to come.
Avocado Roulade with Prawns and Wood Sorel. Pic by Francesco Tonelli.
Black Truffle Winter in Provence. Pic by Francesco Tonelli.
Carrot Tartare Wagtouicz.
Suckling Pig Confit of Shoulder with Onions and Rhubarb. By by Francesco Tonelli.
Ricotta Gnocchi with Violet Artichokes and Smoked Pork. Pic by Francesco Tonelli.
Turbot Poached with Zucchini, Saffron Fumet and Tarragon. Pic by Francesco Tonelli.
Milk and Honey. Pic by Francesco Tonelli.
Gougeres. Pic by Francesco Tonelli.
Chocolate Palette with Peanuts and Popcorn Ice Cream. Pic by Francesco Tonelli.
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