About the Series
The great city of Chicago blends strong ethnic traditions with urban sophistication and style. A "baker's dozen" of Chicago restaurants and chefs sample the city's cuisine. Among the chefs are Jean Banchet, Gabino Sotelino, Pierre Pollin, Jackie Chen, and Fernand Gutierrez. Classic dishes like Saddle of Lamb with Filet of Beef share the program with Chocolate and Bourbon Pecan Cake and Jean Banchet's Raspberry Feuillete. The Charlie Byrd Trio provides the music. Taped on location.What You'll Get
Appetizer
Seafood P√¢té in Basil Sauce
Bernard Cretier,
Le Vichyssois
Squab Salad with Wild Mushrooms and Quail Eggs
Jean Banchet,
Le Français
Lobster with Noodles, Basil, and Caviar
Jean Banchet,
Le Français
Flan de Foie Gras
Roland Liccioni,
Carlos’
Ravioli of Langoustine
Roland Liccioni,
Carlos’
Entree
Salmon Baked in Puff Pastry
Bernard Cretier,
Le Vichyssois
Roast Sweetbreads with Belgian Endives and Truffles
Jean Banchet,
Le Français
Noisette of Venison with Grand-Veneur Sauce
Jean Banchet,
Le Français
Assiette of Squab with Wild Mushrooms
Roland Liccioni,
Carlos’
Dessert
Tarte au Chocolat
Bernard Cretier,
Le Vichyssois
Raspberry Feuillete
Jean Banchet,
Le Français
Grand Marnier Soufflé
Jean Banchet,
Le Français
Night and Day Cake
Roland Liccioni,
Carlos’
