Gavroche has launched its brunch service, offered every Saturday and Sunday from 11 a.m. to 2 p.m. The newly opened restaurant brings a selection of sweet and savory dishes under the direction of Owner Jason Chan, Executive Chef Mitchell Acuña and Pastry Chef Christine McCabe.
Gavroche’s brunch embraces the restaurant’s commitment to craftsmanship and ingredient-driven cuisine, offering a menu that pays homage to French tradition while embracing modern creativity. Expect a selection of prepared dishes that highlight simplicity, some of which include the Crispy DLT, crispy duck confit, house-made croissant, Polanco Caviar aioli, butterhead lettuce and heirloom tomato; Foie French Toast, lavender orange marmalade, foie gras crème patisserie stuffed brioche, foie gras mousse, vanilla whipped cream, satsuma mandarins and mint; Fried Chicken Clafoutis, whole buttermilk poussin, far Breton with dates, and cinnamon date syrup; and Gavroche Gravlax, citrus cured Ora King Salmon, whipped horseradish crème fraiche, cucumber ribbons, pickled pearled onion, crispy salmon skin and dill everything bagel house made croissant.
Brunch items are complemented by a curated list of boutique wines and brunch cocktails, one of which includes the Parisole with Pearls with Tempus Fugit Gran Classico, Ghia Aperitif, Paris Sparkling Rosé and Aperol Pearls.
Gavroche has launched its brunch service, offered every Saturday and Sunday from 11 a.m. to 2 p.m. The newly opened restaurant brings a selection of sweet and savory dishes under the direction of Owner Jason Chan, Executive Chef Mitchell Acuña and Pastry Chef Christine McCabe.
Gavroche’s brunch embraces the restaurant’s commitment to craftsmanship and ingredient-driven cuisine, offering a menu that pays homage to French tradition while embracing modern creativity. Expect a selection of prepared dishes that highlight simplicity, some of which include the Crispy DLT, crispy duck confit, house-made croissant, Polanco Caviar aioli, butterhead lettuce and heirloom tomato; Foie French Toast, lavender orange marmalade, foie gras crème patisserie stuffed brioche, foie gras mousse, vanilla whipped cream, satsuma mandarins and mint; Fried Chicken Clafoutis, whole buttermilk poussin, far Breton with dates, and cinnamon date syrup; and Gavroche Gravlax, citrus cured Ora King Salmon, whipped horseradish crème fraiche, cucumber ribbons, pickled pearled onion, crispy salmon skin and dill everything bagel house made croissant.
Brunch items are complemented by a curated list of boutique wines and brunch cocktails, one of which includes the Parisole with Pearls with Tempus Fugit Gran Classico, Ghia Aperitif, Paris Sparkling Rosé and Aperol Pearls.
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