Pastry Chefs Find Bistro Bliss At The Blanchard In Chicago

A Dining Experience 

April 13, 2016

I recently had the great pleasure of enjoying a night out in Chicago with some very talented chefs. Arriving early for our reservation and stepping out of the frigid Chicago night, we were immediately warmed up by the gracious greeting at the hostess desk. We were escorted through the dining room and passed the open kitchen with its impeccably shiny hoods and a staff busily getting ready for service. Décor was simple and elegant with a modern feel. As I left the restaurant selection up to a local pastry chef, Jamie Sue Caudy of the Horseshoe Hammond Casino, I had no preconceived ideas of what our meal was going to be like. I was in for a wonderful surprise! 

The service was spot on. Our water glasses never reached two-thirds full before they were refilled. Dishes were served to each diner simultaneously, and cleared when everyone in the party was finished eating. (One of my biggest dining pet peeves is when servers clear as people are finished eating, inevitably leaving one to dine all by themselves.) Our server was very helpful in suggesting the an excellent 2013 Domaine Bru-Baché Jurançon, a lovely white wine from Southern France that paired beautifully with our meal.

First course of Rillette de Lapin was a very tasty, ample portion with four large pieces of grilled country bread. We couldn’t miss trying the Foie Gras dishes as we were told that these are the Chef’s favorites: perfectly seared foie gras with a confit of quince, brioche butter and a vanilla gastrique – a beautiful marriage of flavors. The Torchon was foie gras sandwiched in a cassis and citron flavored macaron and roasted chestnut butter – a fun and flavorful little presentation.

When we moved on to main dishes, the perfectly prepared Dover Sole Meuniere did not disappoint—2 tender fillets studded with lightly caramelized capers bathed in a classic brown butter sauce. The Cassoulet was perfect for a cold night, with the beans just tender and the flavors of the duck, pork, and ham all perfectly melding together. 

Pistachio Bombe at The Blanchard: Pistachio mousse and raspberry pate de fruit

And then we came to every pastry chef’s favorite part—dessert! We sampled one of each item on the menu, and they were all well-executed and beautifully presented contemporary twists on classic preparations: Moelleux au chocolat with spiced sweet potato, pumpkin caramel and blood orange; pistachio bombe with a pistachio mousse and raspberry pate de fruit; coconut financier with a passion fruit curd, stone fruit, and vanilla ice cream was my personal favorite, but the chestnut Napoleon with caramel apples, cheddar, truffle honey and smoked walnuts also made quite an impression on our group. Finally, a sophisticated take on a s’more: pot de crème au chocolat with a fluffy gianduja guimauve and crisp cacao nib tuile. The many pastry chefs at the table agreed that the desserts were perfectly suited to the classic bistro setting, with the perfectly realized flavors presented in simple and uncluttered style. 

The favorite dessert of the night: Coconut financier with passion fruit curd, stone fruit, and vanilla ice cream.

With impeccable service, charming atmosphere, and excellent food, The Blanchard was a dining experience that I would very highly recommend. Be sure to tell us about your recent dining experiences on our Facebook page, or on Instagram with #auifinefoods, or by email at PastryTeam@auifinefoods.com.