Crocks of French onion soup and plates of tarte tatin have graced Jean-Claude Poilevey's cozy French bistro, Le Bouchon, for 20 years. Now, Poilevey's son, Oliver, is joining him in the kitchen- and adding a few touches of his own to the menu.
Le Bouchon
1958 N. Damen Ave.
773-862-6600
lebouchonofchicago.com
All entrees served this week through Saturday, June 8 will be $19.93 each in celebration of their 20 years (1993-2013).
Old School:
Onion Tart and Saddle of Rabbit
New School:
Charcuterie plate and Grilled Octopus with Merguez Sausage
Grilled Octopus w/ Merguez Sausage
1 lbs baby octopus
4 merguez sausages
4 T harissa
4oz cherry tomatoes
Fresh basil chiffonade
2 oz frisee lettuce
Court Bouillon:
2 stalks celery
2 carrots
1 onion, roughly chopped
3 qt water
½ bottle white wine
Bay leaves
Fresh Thyme
Preparation
Poach octopus in court bouillon until tender, 2-3 hours. Chill octopus and remove beaks. Meanwhile, roast cherry tomatoes until blistered. Grill octopus and merguez, about one minute.
Assembly
Place a dollop of harissa in center of plate, add octopus and merguez, top with cherry tomatoes, basil and frisee.
