When Grant Achatz and Nick Kokonas announced plans for their latest Next menu - a Bocuse d'Or theme - the following trailer whet the appetites of food lovers all over the world.
The restaurant has gained a reputation for amazing themed dinners changing every 3 months with Vegan,elBulli and The Hunt among some of their most exciting. Their latest Bocuse d'Or menu - a throw to the world famous cooking competition named after the famed French chef Paul Bocuse - features a whole list of classic french style dishes with Achatz saying that one person's job is to literally whip eggs all night ready for souffle.
With places for the dinner selling through the Next ticketing system in record time and the restaurant having a reputation for serving truly amazing tasting menus - Next has become one of the hottest reservations in the world. .
You may not be lucky enough to dine there but here's a look at some of the dishes photographer by Michael Gebert who spent four hours in the kitchen with executive chef Dave Beran and his team. You can see even more wonderful pics by Gebert on Chicago Reader.
Roasted filleted trout skeletons picture by Michael Gebert.
Ham mousse in a Madeira aspic picture by Michael Gebert.
Savory prawn souffle picture by Michael Gebert.
Cauliflower custard with a thin layer of Alsatian rosé and squiggles of foie gras picture by Michel Gebert.
Mushroom consomme baked under a bread shell picture by Michael Gebert.
Pheasant smoked in hay with roasted vegetables and a gelled sauce blanquette picture by Michael Gebert.
Rib eye rolled with boudin vert, with the bearnaise gel and a marrow bone piped with potato picture by Michael Gebert.
Apple pie version of an ice cream bombe picture by Michael Gebert.
A cube of squash that's actually a box filled with sweeter items, surrounded by dabs of huckleberry pickling juice (gelled) and huckleberry yogurt, pecan cookie, and butter pecan ice cream picture by Michael Gebert.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.