C. Barclay Dodge, chef and co-owner of Aspen’s Bosq.
Erin’s Acres greens, cured duck breast, chanterelles, beets in hazelnut soil and crisp maple leaves
Dodge with his wife and co-owner, Molly.
Much of Bosq’s menu draws inspiration from Dodge and Koppelman’s travels.
Beef tartare, turnip, leek ash, harissa sabayon and kale chicharróns
Sturgeon, celeriac, warm oysters and parsley root with smoked hazelnut milk.
Bosq’s austere interior evokes the natural world.