Issue link: https://digital.copcomm.com/i/1013885
august 2018 / the tasting panel / 89 W hen it came time for talented Australian chef Curtis Stone— who made his name on a number of television cooking shows—to open his first restaurant, he aimed high by setting his sights on Beverly Hills, California. He called the place Maude after his beloved paternal grandmother, who started him on the road to becoming a chef. For the first four years of its existence, the 24-seat restaurant offered a new ten-course menu every month: Each centered around a single ingredient, among them almonds, plums, white truffles, and pomegranates. You can PHOTO: RAY KACHATORIAN Maude's Burgundy- centric menu featured dishes like roasted foie gras with peas and morels. Maude owner Curtis Stone and Executive Chef Justin Hilbert, pictured visiting a market in Dijon, create a new menu every quarter by focusing on a specific wine region. PHOTO: RAY KACHATORIAN BEVERLY HILLS' MAUDE EXCELS IN SPOTLIGHTING THE WINE AND CUISINE OF FOUR GLOBAL REGIONS EACH YEAR by Anthony Dias Blue rough the Glass Globe-Trotting RESTAURANT INSPIRATION