CHICAGO (WLS) --Culinary connoisseurs are invited to indulge in all things French during the 2nd Annual la carte French Food Festival. It begins Wednesday, October 19, 2016 and lasts 11 days with events all over the Midwest; including Kansas, Indiana, Minnesota, Nebraska, Wisconsin, and Illinois. French and French-inspired restaurants and businesses will feature exclusively crafted prix-fixe menus and special offers.
In Chicago, the Chez Moi restaurant is hosting a highlighted event: Yelloween. Chef and Owner of Chez Moi, Dominique Tougne, joined ABC 7 to give a small taste of what he's cooking up for the event.
To wrap up the 11-day French Food Festival la carte, stop at Chez Moi in Lincoln Park and enjoy specially priced Veuve Clicquot Champagne by the Glass or Champagne cocktails like the "Great Pumpkin" made with Grand Marnier Semifreddo and Veuve Clicquot.
Indulge in the last night of the Delicious Pumpkin Themed Menu. They will also be raffling a gift bag Courtesy of Chez Moi and Veuve Cliquot.
EVENT: French Food Festival a la carte
Highlighted Event: Yelloween - Join Chez Moi & Veuve Clicquot and Toast the final evening of French Food Festival a la carte!
Date: October 30 2016
Hours: 5-10 p.m.
Address: 2100 N. Halsted, Chicago
Admission/ Ticket Prices: No admission prices and event is open to the public. No registration is required.
Links: www.chezmoichicago.com, www.alacartechicago.com
Chez Moi Facebook, Twitter .
Ala Carte Chicago Facebook, Twitter and Instagram.
Lake Trout Grenobloise, Wild rice, Mini Pumpkin
Courtesy of Chef Dominique Tougne, Chez Moi
1 boneless lake trout
1 oz cooked wild rice
1 mini pumpkin
3 oz butter
1 Tsp. olive oil
2 pinch micro green
1 tsp. pine nuts
1 tsp. capers
1 pinch chopped sage
Salt and pepper to taste.
Cut the top of the mini pumpkin, remove the seeds from inside, then cook until soft in hot water. Keep hot and keep the wild rice hot.
In a sauté pan, melt the butter with olive oil and sauté the trout over high heat about 2 minutes on both side.
Display the trout on a plate skin side down. Add the mini pumpkin that you will fill up with wild rice on the plate.
Keep hot. Deglaze the sauté pan with the juice of a half lemon then add capers, chopped sage, pine nuts, and butter.
Cover the trout with the sauce, finish with micro greens and serve hot.