VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 104 of 139

A Love Letter to Modern French Cuisine BY STEPHANIE M. BLASER, Vice Chargée de Presse MODERN, ELEGANT, APPROACHABLE. These words define both the cuisine and the atmosphere of the Blanchard, which has garnered accolades since open- ing in 2015. Today, under the guidance of Executive Chef Ryan Burns, the restaurant offers an ever-evolving menu that blends imaginative French techniques and mod- ernist influences. "I mix classics with that modern influ- ence," explained Chef Burns. "…There is a simplicity with my food. I like to let the ingredients shine and let them be wholesome while adding a bit of flair." At the Chicago Bailliage's dinner on February 21, 2018, that flair was evident in every course but particularly in the first dish: velvety-soft scrambled egg in the shell with flax, cream, and caviar. The wines echoed the key themes of the meal: entirely French but with both classic and modern influences. The lineup included champagnes in a nod to the event's post-Valentine's Day date; one was from a producer dat- ing back to 1462, and another was from a house formed as recently as 1942. "The Blanchard is Chef Ryan Burns," Bailli Beth Roldan told attendees. "Since assuming the helm…Chef Burns and his team have worked tirelessly to create one of the best restaurants in the city." G CHICAGO The Blanchard February 21, 2018 SOFT SCRAMBLED EGG Flax, Cream, Osetra Caviar Billecart-Salmon Blanc de Blancs Brut Grand Cru Brut N.V. OYSTER PARFAIT Smoked Milk, Citrus, Granité, Charcoal Oil Infusion J. Lassalle Cuvée Angéline Brut Millésimé 2007 GRILLED BUTTER-COOKED BLACK COD Brandade Purée, Salt Spring Mussels, Sabayon Domaine Jacques Prieur Volnay Premier Cru Santenots 1996 STEAK BORDELAISE Broccolini, Garum Hollandaise Château Rauzan-Ségla Grand Cru Classé Margaux 1989 MANGO SORBET, BRAZIL NUT PRALINE, AND POT DE CRÈME Château Rieussec Sauternes 1990 PHOTOS BY LORENZO TASSONE Conseiller Gastronomique Provincial Christopher Koetke and Conseiller Gastronomique National Mon Roldan. Executive Chef Ryan Burns. Chefs, staff, and Chicago confrères. Eden Kaminski, Conseiller Gastronomique National Mon Roldan, Executive Chef Ryan Burns, Bailli Beth Roldan, Vice Chargée de Presse Stephanie Blaser, and Vice Chargé de Médias Sociaux John Blaser. BAILLIAGES 2 0 1 9 v 1 :: G A S T R O N O M E :: 103

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