Restaurants

Son joins father at cozy, French bistro Le Bouchon in Bucktown

Friday, June 07, 2013

Le Bouchon in Bucktown is celebrating 20 years in Chicago, an anniversary few restaurants make.

Crocks of French onion soup and plates of tarte tatin have graced Jean-Claude Poilevey's cozy French bistro, Le Bouchon, for 20 years. Now, Poilevey's son, Oliver, is joining him in the kitchen- and adding a few touches of his own to the menu.

Le Bouchon
1958 N. Damen Ave.
773-862-6600
lebouchonofchicago.com

All entrees served this week through Saturday, June 8 will be $19.93 each in celebration of their 20 years (1993-2013).

Old School:
Onion Tart and Saddle of Rabbit

New School:
Charcuterie plate and Grilled Octopus with Merguez Sausage

Grilled Octopus w/ Merguez Sausage

1 lbs baby octopus
4 merguez sausages
4 T harissa
4oz cherry tomatoes
Fresh basil chiffonade
2 oz frisee lettuce

Court Bouillon:
2 stalks celery
2 carrots
1 onion, roughly chopped
3 qt water
½ bottle white wine
Bay leaves
Fresh Thyme

Preparation
Poach octopus in court bouillon until tender, 2-3 hours. Chill octopus and remove beaks. Meanwhile, roast cherry tomatoes until blistered. Grill octopus and merguez, about one minute.

Assembly
Place a dollop of harissa in center of plate, add octopus and merguez, top with cherry tomatoes, basil and frisee.

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