Chefs Greg Biggers, Patrick Fahy, and their team in the Beard House kitchen
Fluke Sashimi with Yuzu–Piment d’Espelette Aïoli, Nichols Farm Radishes, and Smoked Arctic Char Roe
Foie Gras Terrine with Rhubarb, Puffed Rice, Yogurt Powder, and Icewine Vinegar
Swan Creek Farm Rabbit with Mustard Sabayon, Midwest Morel Ragoût, and Golden Cauliflower
Milk-Braised Slagel Family Farm Pork Belly with Maine Lobster, Mick Klug Farm Asparagus, Smoked Blueberries, and Pistachio Powder
Criollo Chocolate with Tonka Bean Ice Cream, Cupuaçu, and Milk Meringue
Mignardises > Salted Caramel Chocolates; Ribbon Candy; and Macarons
Dinner

Modern French Elegance

Greg Biggers

Café des Architectes at the Sofitel Chicago Water Tower

Patrick Fahy

Café des Architectes at the Sofitel Chicago Water Tower

Plush and stylish environs are only part of the draw at this chic new French brasserie in downtown Chicago; the restaurant also boasts an eclectic, modern French menu that’s prepared by two chefs whose combined experience includes stints at Tru, McCrady’s, and the French Laundry.

​Event photos by Tom Kirkman.

MENU

  • Hors d’Oeuvre

    • Truffle Gougères
    • Sesame Sweetbreads 
    • Foie Gras Macarons
    • Champagne Laurent-Perrier Cuvée Rosé Brut NV
  • Dinner

    • Fluke Sashimi with Yuzu–Piment d’Espelette Aïoli, Nichols Farm Radishes, and Smoked Arctic Char Roe 
    • Housemade Goat Cheese with La Quercia Prosciutto, Tomato Chicharrónes, and Green Garlic 
    • Joel Gott Sauvignon Blanc 2010
    • Foie Gras Terrine with Rhubarb, Puffed Rice, Yogurt Powder, and Icewine Vinegar 
    • Château D’Esclans Whispering Angel Rosé 2011 
    • Swan Creek Farm Rabbit with Mustard Sabayon, Midwest Morel Ragoût, and Golden Cauliflower 
    • Château Les Trois Croix Fronsac 2008
    • Milk-Braised Slagel Family Farm Pork Belly with Maine Lobster, Mick Klug Farm Asparagus, Smoked Blueberries, and Pistachio Powder 
    • Château de la Gardine Châteauneuf-du-Pape 2005 
    • Strawberry Sorbet with Green Strawberries, Verjus, and Puffed Quinoa 
    • Criollo Chocolate with Tonka Bean Ice Cream, Cupuaçu, and Milk Meringue 
    • Champagne Laurent-Perrier Demi-Sec NV
    • Mignardises > Salted Caramel Chocolates; Ribbon Candy; and Macarons
    • Take-Home Gift > Caramelized Brioche Loaf with Jasmine–Vanilla Custard Filling 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 04.26.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2014

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Winter’s Tale Thu, 01.09.2014
 
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New York Hot Spot Mon, 01.13.2014
 
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Winter Fancy Tue, 01.14.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Chesapeake Bounty Wed, 01.15.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
 
Greenhouse Gallery Thu, 01.02.2014
 
Midwinter Lunch Fri, 01.17.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Richmond, VA Sat, 01.18.2014
 
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Beard on Books Wed, 01.22.2014
 
Wine Country Enchantment Wed, 01.22.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Farm Harvest Thu, 01.23.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Eat. Drink. Barcelona. Fri, 01.24.2014
 
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Mexico Meets Maine Mon, 01.27.2014
 
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Hamptons Style Tue, 01.28.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Collards and Carbonara Wed, 01.29.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Vintage Brews Thu, 01.30.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
California Heirloom Fri, 01.31.2014
 
 
JBF Kitchen Cam