CHICAGO, IL, January 23, 2013 /24-7PressRelease/ -- Joining the other 250 participants, Bistro Voltaire will be part of the city-wide food celebration Chicago Restaurant Week, February 1 to 10. Chef Farid Oualidi has designed a $33 Prix Fixe menu representing the best in French cuisine. ---
Guests will be treated to a sumptuous three course dinner set in the cozy dining style of a traditional Parisian bistro. For the first course, Chef Oualidi presents the Soupe a L'oignon Gratinee as his take on a classic French onion soup. Another starter selection is Moules Marinieres, steamed P.E.I. Mussels with white wine, cream, garlic and parsley. Additionally, Bistro Voltaire's Escargots de Bourgogne, known as being the best in town, is part of the lineup.
The second course includes Chef Oualidi's interpretation of Boeuf Bourguignon. Here he braises beef chuck in Burgundy wine and combines it with pearl onions, carrots, mushrooms, fingerling potatoes and bacon. The Roti de Coquelet is a roasted Cornish hen with Brussels sprouts, carrots, mushrooms and a rosemary demi. For a seafood option, the chef presents Pave de Saumon Grille, grilled Atlantic salmon paired with warm couscous, asparagus and tomatoes in a lemon butter sauce.
Chef Oualidi wraps up this French culinary journey with two decadent dessert options. Gateau au Chocolat is a warm chocolate cake, with raspberry coulis and whipped cream. Another choice is the classic Crème Brûlee known for its rich custard and hard caramelized sugar coating.
Soupe a l'oignon gratinee - Classic French onion soup
Moules marinieres - Steamed P.E.I. mussels, white wine, cream, garlic and parsley
Escargots de Bourgogne - Braised snails, garlic herb butter and puff pastry
Salade Maison - Tender mixed baby greens, goat cheese toast, and house vinaigrette
Boeuf Bourguignon - Burgundy wine braised beef chuck, pearl onions, carrots, mushrooms, fingerling potatoes and bacon
Pave de Saumon Grille - Grilled Atlantic salmon, warm couscous, asparagus, tomatoes, lemon butter sauce
Noisettes de Porc Normande - Roasted pork tenderloin medallions, haricots verts, caramelized apples, sauce normande
Roti de Coquelet - Roasted Cornish hen, Brussels sprouts, carrots, mushrooms, rosemary demi
Gateau au Chocolat - Warm chocolate cake, raspberry coulis and whipped cream
Crème Brûlee - Classic baked custard, caramelized sugar
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