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Roast saddle of rabbit came with a cherry pain perdu, “lost bread,” with mustard sauce and fresh cherries and carrots. PHOTOS BY MATT YAN/22ND CENTURY MEDIA
Foie gras chaud-froid, torchon and en brioche features a chilled foie gras marinated in wine, warm foie gras and a brioche bun filled on the bottom with truffle puree and topped with a medallion of foie gras baked inside.
Tiny Lyonnaise and Burgundy-poached quail egg was the perfectly petite beginning to the evening’s meal.
Jacqueline Glosniak, Contributing Editor
10:46 am CDT August 9, 2016
If a trip to France for authentic cuisine is on your bucket list, look no further than your own backyard to have a true taste of France at Winnetka’s newest authentic French restaurant, George Trois.