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Evan Sung

Here’s a gorgeous and striking look into the Eleven Madison Park’s (ranked #1 on the World’s 50 Best Restaurants list) new menu that debuted last night for the reopening of their newly renovated restaurant. Instead of overly ornamental dishes being plated, chef Daniel Humm takes a refreshingly minimal approach on his plating style.

Humm says. “Back in the day, I could just say, ‘Oh, this element is one inch from here, and this is half an inch.’ Today, it’s much more about feeling — it’s harder to explain how to make something look organic and beautiful.”

Read more about the menu on Grub Street.

 

Evan Sung

The spread of fall hors d’oeuvre by chef Daniel Humm. © Evan Sung

Evan Sung

A salad of marinated clams and fennel by chef Daniel Humm. © Evan Sung

Evan Sung

King-trumpet mushrooms cooked in seaweed and then dehydrated, with a mushroom purée and pine nuts by chef Daniel Humm. © Evan Sung

Evan Sung

Foie Gras and Cabbage by chef Daniel Humm. © Evan Sung

Evan Sung

Seared foie gras and beets by chef Daniel Humm. © Evan Sung

Evan Sung

Smoked sturgeon cheesecake with caviar by chef Daniel Humm. © Evan Sung

Evan Sung

Smoked Sturgeon Cheesecake by chef Daniel Humm. © Evan Sung

Evan Sung

Lobster with potato and chanterelle by chef Daniel Humm. © Evan Sung

Evan Sung

Tilefish with parsnip and crème fraîche by chef Daniel Humm. © Evan Sung.

Evan Sung

Whole roasted kabocha squash wrapped in bacon by chef Daniel Humm. © Evan Sung

Evan Sung

A main course of dry-aged veal with winter greens by chef Daniel Humm. © Evan Sung

Evan Sung

Celery Root by chef Daniel Humm. © Evan Sung

Evan Sung

Seasonal sides of kale, Brussels sprouts, and potato by chef Daniel Humm. © Evan Sung

Evan Sung

Pear and variations of cranberry: mousse, ice cream, and cranberries glazed in cranberry syrup by chef Daniel Humm. © Evan Sung

Evan Sung

Cookies and Cream dessert by chef Daniel Humm. © Evan Sung

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