Last week, Next Restaurant released its first in what I assume will be an endless series of digital cookbooks featuring the recipes of all the courses of each incarnation of the restaurant.  They are currently in the midst of their third iteration of the menu, called ‘Childhood’. Prior to that was a ‘Tour of Thailand’.  And before that, the opening salvo to their concept, ‘Paris, 1906’.

Why Paris in 1906?  Kinda random, right?  No, not for these guys.  As they state in the opening of their iCookbook:

Cesar Ritz and Auguste Escoffier opened the Ritz Hotel in 1906.  A new upper class thrived; visiting the Ritz, along with restaurants such as Maxim’s, became something more than just dinner.  Part fashion show and part social scene, the restaurant was now the entertainment.

Paris, 1906 — Escoffier at the Ritz was an easy choice as our opening menu at Next.

Ah, Escoffier.  As Heston Blumenthal said, “We eat how we eat because of Auguste”. They decided to go boldly into the future by acknowledging the past.  I, too, have a fondness for what I jokingly refer to as Industrialist Cuisine.  And there is one dish on their menu in particular that exemplifies the restaurant as entertainment theme circa 1906: Caneton Rouennais à la Presse.  Why? Because they used a big old brass contraption to press an entire duck to get at its juices.  Entertainment, indeed.
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