Eric Damidot and Patrick Lebeau
NoMI Kitchen at the Park Hyatt | Chicago | April 2018
FEATURED DISHES
Cured Skuna Bay Salmon, Carrots, Herbed Creme Fraiche, Yukon Gold Potatoes, Petite Herb Salad, and Vinaigrette
Butter-Poached Alaskan King Crab, Parmesan Crisp, Leek Étouffée, and Sea Greens
Pork Cheek, Spinach Soubise, Bacon, Potato Chips, and Sorrel
Pan-Seared Scallops, Smashed Fingerling Potatoes, Artichokes à la Barigoule, Licorice Shoots, and Parsley
Roasted Colorado Lamb Loin, Celery Root Mousseline, Celery Root Salad, and Lamb Jus
Photography by Will Blunt
Similar Galleries
