Le Bouchon, La Sardine + Osteria Langhe Join Forces For Belgian Street Food Pop-up at Revival Food Hall

Belgian street food pop-ups are taking on the Loop this summer with Liege Belgian waffles, Belgian duck-fat frites, crepes and more. Continuing to bring Chicago’s chef-driven neighborhood restaurants under one roof, Revival Food Hall has announced the next installment of its rotating pop-up series, as owners of three Chicago dining institutions— Le Bouchon, (Time Out’s 21 Best French Restaurants in America, 2016) Bucktown’s 25 year-old French bistro, La Sardine, a West Loop spot for over 20 years serving classic French dishes and Osteria Langhe, a Piemontese-inspired Italian restaurant located in Logan Square— join forces to launch Petit Bouchon, a Belgian-inspired street food restaurant running from May 6th - August 2nd. 

Known for operating restaurants in Chicago, Partner Nicolas Poilevey, Executive Chef/Partner Oliver Poilevey and Partner/Resident Belgian Aldo Zaninotto are straying from their neighborhood restaurants to debut their first collaborative fast-casual concept as a three-month pop-up in Revival Food Hall. 

Petit Bouchon is a Belgian street food restaurant that started as a passion project between brothers Oliver and Nicolas Poilevey (Le Bouchon and La Sardine), along with longtime friend Aldo Zaninotto (Osteria Langhe). Sparked by Zaninotto, who wanted to incorporate his Belgian roots into a new street food concept, he partnered with the Poilevey brothers whom he met through their late father, Jean Claude Poilevey (original chef and owner of Le Bouchon and La Sardine). With Petit Bouchon, the three will create grab ‘n go foods traditionally found on the streets of Belgium. Each dish will feature influences of Chef Poilevey’s French technique. 

Diners can look forward to an all-new menu featuring savory and sweet crepes such as the Duck Bahn Mi with duck liver mousse, duck confit, cucumber, cilantro and jalapeno and made-to-order Liege Belgian Waffles from Pierre Zimmerman of La Fournette. Diners can also enjoy Belgian duck-fat frites with sauces like garlic aioli or curry ketchup as well as Le Bouchon’s much lauded Raclette burgers and a rotating selection of Belgian beers. 

“We are excited to work together to bring this passion project of ours to life and test out the new concept at Revival,” said Nicolas Poilevey. “Our menu will introduce the Loop (and the rest of Chicago) to all-new fast-casual fare that mixes chef Oliver’s refined French technique with no fuss food. Petit Bouchon will cater to guests who want something with quality flavor and ingredients, but is quick and easy to grab. There is no better way to debut this concept than by introducing it to the thousands of people working in the Loop who come into Revival Food Hall everyday.” 

“As someone who is a frequent visitor at Le Bouchon and La Sardine and has an appreciation for the quality food Chef Poilevey puts out, this seemed like a great opportunity to be able to partner with a talented team such as Nick, Oliver and Aldo” says Bruce Finkelman, Managing Partner at 16” on Center. “ The creation of Petit Bouchon is a great way to give Revival customers an opportunity to experience this talented team in a fast casual setting. Our team is excited to welcome them."