My recent meal at Next, Chicago, was extraordinary. The concept of the restaurant changes every three months, opening with Paris, 1906, a meal based on Auguste Escoffier's legendary cookbook Le Guide Culinaire. All the dishes on the menu included the page number from Le Guide Culinaire from which the recipe came. Chef Achatz and Chef Beran's precision and attention to detail made this meal as focused and delicious as the cuisine of the great chefs of traditional modern French cuisine. After two meals at Alinea, one of my biggest complaints was the lack of progression and seemingly disconnected structure of the meal. Next's Paris 1906 menu, on the other hand, was extremely concise and structured, telling a story and sharing the experience of eating in the city of lights at the turn of the century.