We couldn't be happier that we've gotten a new CTA station at Damen and it's finally reopened. Making it all that much easier to stop by and see us Monday night. That's us right across the street, waiting for you.
We continue our exploration of dishes that make up classic French cooking. We're working this week on nuances, the origination of classic combinations and coaxing flavors out of seemingly nothing.
We butcher a lot of beef at Trenchermen and it's about utilizing the "trim", what a lot of people would throw out we use to create something delicious. The bones, sinew, cartilage and some of the fat from butchering beef has been roasted, pressure cooked, clarified and repeated to make a beautiful consomme we're serving with beef cheek tortellini. We're finishing with root vegetables that have been cut into brunoise and lightly pickled, a little sliced beef tongue and fresh herbs to finish.
This week we're making sauce Normande. We'll be using fish bones, mussel stock and cider to make the broth, reducing it to a glaze and monteur au buerre to finish. We'll slowly poach the cod in some of the butter sauce and finish with peeled and blanched celery, celery root, fresh sliced apples, cutting celery, lovage a light lemon vinaigrette. Nuance will be important so that all of the texture aren't the same, yet it's not a raw, overly acidic counterpart that battles a delicate butter sauce.
Beef bourguignon, "one of the most delicious beef dishes concocted by man." (Julia Child), is an amazing dish. We're using beef shanks from Dowden Farms in Indiana. Roasted whole and braised with red wine and aromatics, until just tender, we let them cool of in their juices and then clean them up, while reducing the braising liquids to a beautiful glaze. Local cremini mushrooms and cippolini onions finish.
Creme brulee when done right is a thing of beauty, we're pretty sure you'll feel the same way after dipping in to ours with some crispy palmiers.
- hearts of palm, greens, buckwheat goat cheese beignets, Dijon vinaigrette
- smoked salmon, brioche, horseradish cream
- Beef consommé, beef cheek tortellini, fine herbs, brunoise
- Beef bourguignon, cremini mushrooms, cippolini onions
- Grains dish; toasted oats and sprouted lentils with chanterelle mushrooms
- Slow cooked cod Normande, celery, apples, butter
- creme brûlée, palmiers
- Bier a misu