Sofitel Chicago Magnificent Mile - Luxury hotel - French Dining is Haute Again - Plate Magazine

French Dining is Haute Again - Plate Magazineby Mike Sula, 17.11.2016

…In subsequent years, more chefs have opened restaurants that emphasize traditional French haute cuisine, with all the bells and whistles of formal serviceware, lockstep precision service and the spectacle of tableside presentations that can easily be considered throwbacks…

 

WHAT’S OLD IS NEW AGAIN

 

…At nearby Café des Architectes, Greg Biggers serves foie gras with fewer fireworks but no less flavor. He sears his foie, then serves it with crispy rabbit confit croquettes, plated with poached apple, parsley purée, roasted garlic aïoli and the salami he makes in-house.

 

“When I started coming up, all the cookbooks were about French technique, and that was what everyone started with and then gravitated towards,” he says. “We do want to preserve that heritage and that style of food, but I want to do it in my style and do it in a modern way. We ask ourselves, ‘How can we take these Old World techniques, do them in-house, but present them in this modern way?’”

 

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