At Eleven Madison Park, ranked No 1 on the world’s 50 best restaurants list, simplicity and minimalism are driving a culinary revolution. SONAL VED speaks to co-owner and chef DANIEL HUMM about what it takes to stay on top.
In 2012, it was while testing variations of a steak tartare that chef Daniel Humm chanced upon a unique idea. “One afternoon, Alex (one of the farmers) walked in with a crate of plump carrots. I glanced into the kitchen and saw a meat grinder and was immediately inspired,” he says.
What emerged was a vegetarian dish that pays homage to New York’s historic dish. The fifth on his 11-course menu, the carrot tartare course starts out at the producer level, leading to servers clamping a meat grinder on the side of the dining table, and is brought in the room by a cook, while the guests mix and match the condiments. “It’s all about collaboration,” says Humm. For him, collaboration between different elements of a restaurant is as important as the mise en place.
An elegant high-ceiling restaurant with massive glass windows, Eleven Madison Park has so far won eight James Beard Foundation Awards and three Michelin stars, recently climbing up from rank three to become number one on the world’s 50 best restaurants list.
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