Mondiale - Goosefoot

Chef Chris Nugent

Wednesday, February 01, 2012


Please join us for a gastronomic gathering at goosefoot, Chef Chris Nugent’s eagerly anticipated first restaurant located in Chicago’s Lincoln Square neighborhood. Mondiale members will join in vinous fellowship with other oenophile friends from the International Wine and Food Society and Les Dégustateurs in this intimate 34-seat restaurant. And, in keeping with goosefoot’s modern American fine-dining BYOB concept, each attendee will be responsible for bringing a fine bottle to share with fellow attendees.

The cuisine at goosefoot is an artful blend of French technique with modern vision crafted from small artisan farm products. Its current multi-course winter menu features dishes like roasted quail with spiced beluga lentils, ginger and compressed apple; chestnut soup with pancetta, root vegetables, white Alba mushrooms and truffle essence; roasted loup de mer with lemon tapioca, French spices and confit leeks; and Angus beef from CDK Farms served with heirloom carrots, the namesake goosefoot, cumin and shallot jus. Chef Nugent’s beverage suggestions for his cuisine are blanc de noirs, pinot nero, wines of burgundy, right bank bordeaux, coffee stout and port. For further information, please visit

Most of you are familiar with Chef Nugent’s work at Les Nomades, where he held the position of executive chef from 2005 to the Fall of 2011. His accolades included Zagat Survey “Number one for food in Chicago”, 2010/2011. Under Nugent’s leadership, Les Nomades received ‘four stars’ from the celebrated Mobil Travel/Forbes Guide, and AAA ‘Four Diamond Award’, 2005 through 2011. Chicago Tribune Dining Awards ‘Best Classic Restaurant,’ Phil Vettel, 2011 – Chicago Sun-Times Restaurant of the Year, Pat Bruno 2010 – James Beard ‘Best Chef-Great Lakes’ semi-finalist, 2010 and 2011.

Seating is limited at goosefoot and reservations will be granted, on a first come, first served basis. Please make your reservations ASAP. Once you receive your email confirmation, I will be happy to consult with you on your wine selection. Let’s break out the good stuff for this wonderful event!