Located in the River North space that once launched Bar Louie, Bistro Voltaire will have its grand opening tonight. Started by La Provence Imports owner Ned Boukran and chef Claudine Hubert, a Cameroon-born Parisian chef, its classically French menu reads tres romantique, and its wood interior with writers’ portraits on the wall has that certain je ne sais quoi, so check it out and plan your rendezvous there tout suite.
Pour Commencer / To start
Soupe froide a l’avocat, orange et citron
Chilled avocado soup with orange and lime
Soup du jour
vichyssoise a l’huile de truffe blanche
vichyssoise with white truffle oil
Salade tiede de coquilles St. Jaques et sa crème safranee
Warm scallop salad with a light saffron crème
Salade d’asperge au vinaigre truffee
Asparagus salad with black truffle vinaigrette
Fourme d’Ambert Feuillete de poires, fondu d’echalotes
Puff pastry with pear, melted shallots. Fourme d’Ambert
Flan de foie gras au cassis, casada
Flan of foie gras with cassis and casada
Terrine de canard, cerise, pistache
Duck terrine, cherry, pistachio
La mer (The sea)
Saumon en feuille de brick. pommes dauphinoises, ratatouille
Salmon wrapped in feuille de brick, dauphine potatoes, ratatouille
Dos de cabillaud en croute de noix avec carrotes, confit de citron et gingembre, huile d’ognion vert
Cod crusted with hazlenut, carrot, ginger and lemon confit, chive oil
Trois preparations de moules: roquefort, mariniere et provencale
Mussels prepared three ways: roquefort, mariniere and provencale
La terre (Land)
Pave de boeuf en croute de champignon et ses legumes
Ribeye crusted with mushroom, seasonal vegetables
Magret de canard, fruit de la passion, orange, haricots verts, amandes
Duck breast filet, passion fruit, orange, green beans, roasted almond
Carre d’agneau pique au romarin, minestrone des legumes provenceaux coulis de poivrons grilles
Rack of lamb, rosemary, Provencale vegetable minestrone, roasted red pepper coulis
Caille roti, salade tiede d’haricots, reduction de vin rouge et echallotes
Roast quail, warm fava bean salad, red wine and shallot reduction
A la carte
Pommes truffees
Truffled potatoes
Fromages
Chef’s selection of cheeses
Desserts
Fondant au chocolat a la framboise
Flourless chocolate cake with raspberry filling
Tarte au fruit du jour
Fruit tart of the day
Glace du jour
Ice cream of the day
Crème brulee du jour
Crème brulee du jour
Bistro Voltaire, 226 W Chicago Ave, Chicago, IL, 60610, (312) 265-0911