Le Grand Fooding Exquisite Corpse

Top toques from 13 restaurants turn a Surrealist parlor game into a marathon bacchanal.

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  • Photograph: Dale May

    Chef: Hugue Dufour (M. Wells)
    Shift: Sept 24 9pm--1am
    Menu highlights:
    * Big balls of fried oysters and fish
    * Corn party plate with lobster butter and popcorn
    * Salmon creamsicle

  • Photograph: Piet de Kersgieter

    Chef: Kobe Desramaults (In De Wulf, Belgium)
    Shift: Sept 24 1--5am
    Sample dish: West Flemish salted beef, served alongside roasted and pickled onions and beets prepared with buttermilk and bay leaf

  • Photograph: Jolie Ruben

    Brooks Headley of Del Posto

    Chef: Brooks Headley (Del Posto)
    Shift: Sept 25 5--9am
    Sample dish: Vegan chocolate staff meal

Photograph: Dale May

Chef: Hugue Dufour (M. Wells)
Shift: Sept 24 9pm--1am
Menu highlights:
* Big balls of fried oysters and fish
* Corn party plate with lobster butter and popcorn
* Salmon creamsicle

The year of the pop-up restaurant is primed to reach its peak at this marathon bacchanal: Thirteen top international chefs will take over Honey Space gallery for a nonstop 52-hour feast, with each toque presiding over a four-hour shift. In the tradition of exquisite corpse—a collaborative artistic process developed by the French Surrealists—each participant must add a new ingredient to a dish made during the preceding seating (they do the riffing ahead of time). We've got our eyes on Canadian chef Hugue Dufour; by the looks of his menu, he'll be whipping up the sort of madcap grub we'll be missing after his LIC restaurant, M. Wells, shutters at the end of August.

148 Eleventh Ave between 21st and 22nd Sts (legrandfooding.com). Sept 23--25. Each time slot $100, includes four courses and a half bottle of Veuve Clicquot champagne. Reservations required.

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