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  • Le Bouchon - LTHForum. com
    Chicago culinary chat Home of the Great Neighborhood Restaurant (GNR) award
  • Le Bouchon - LTHForum. com
    Le Bouchon remains one of my favorite places in Chicagoland, warm professional service, delicious on the plate, fairly priced with the best Salade Lyonnaise this side of Lyon I could happily make a satisfying meal from LB's fantastic baguette, butter with a swipe of Dijon plus Salade Lyonnaise
  • LTHForum. com - Bistro Bordeaux, Evanston
    Bistro Bordeaux, Evanston Bistro Bordeaux, Evanston LTH Home > Chat > Eating Out in Chicagoland > Bistro Bordeaux, Evanston
  • LTHForum. com - Obelix - French Bistro River North
    After many trips to Le Bouchon, we had our first dinner last night at Obelix: foie macarons, gougeres, foie taco, duck sausage, duck breast, and tete de cochon We both thought the meal was excellent Since we were full, we only ordered a couple of the bite sized desserts, but they inadvertently brought out the Baked Alaska, which was also very
  • LTHForum. com - The Rest of Las Vegas
    Burgers, Buffets and (male) Bombshells I missed a couple of places on my list, especially “World Famous” Lotus of Siam and Memphis Championship BBQ, but I think, with Bouchon and high roller steak dinner at Craftsteak, I had made good choices
  • A Guide to Napa Valley - as compiled by Illinois visitors
    Chicago culinary chat Home of the Great Neighborhood Restaurant (GNR) award
  • LTHForum. com - Mariscos San Pedro in Pilsen
    From the folks behind Le Bouchon, Obelix, and Taqueria Chingon comes a new Mexican seafood restaurant in Pilsen, Mariscos San Pedro Consistent with the rest of their spots, I found this place to be fantastic
  • LTHForum. com - Best French restaurant in Chicago right now
    Thanks everyone for your suggestions We went to Le Bouchon and are glad we did, not just because of the fire but because it was a fine meal The highlight were the scallops - there were three large scallops and beautifully cooked We ranked the roasted chucked somewhere below where Bistro Campagne used to make it and slightly above recent efforts
  • Exploring A Cookbook: Ad Hoc At Home by Thomas Keller
    The recipe starts with Keller’s stock There are as many ways to make stock as there are to roast a chicken Every cook aims for the same goal, but has a few small tweaks in the process along the way Fortunately, I was already familiar with - and, in fact, a devotee of -- Keller’s method of stock-making from the Bouchon cookbook Keller
  • LTHForum. com - Kikis Bistro [was Bistro Kiki]
    Chicago culinary chat Home of the Great Neighborhood Restaurant (GNR) award





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