Wednesday, February 21, 2018 –
6:30 pm Reception
7:00 pm Dinner
1935 N. Lincoln Park West
Chicago, Illinois 60614
Modern and elegant, yet approachable. These words define both the cuisine and atmosphere of The Blanchard. Under Executive Chef Ryan Burns, The Blanchard serves an ever-evolving menu that balances imaginative French techniques with modernist influences. Please join us for a menu created exclusively for the Chaîne by Chef Burns.
A Love Letter to Modern French Cuisine
Modern and elegant yet approachable. These words define both the cuisine and atmosphere of The Blanchard, a Windy City favorite that has been winning accolades since its opening in 2015. It was named a “Best New Restaurant” by both the Chicago Tribune and Chicago Magazine and won a Jean Banchett Award for Culinary Excellence in 2016. Today, under the guidance of Executive Chef Ryan Burns, the restaurant continues to serve up an ever-evolving menu that balances imaginative French techniques and modernist influences.
“I mix classics with that modern influence,” explained Chef Burns. “You will taste it. There is a simplicity with my food. I like to let the ingredients shine and let them be wholesome while adding a bit of flair.”
That flair was on display throughout the menu but was nowhere more evident than in the very first dish: a velvety soft scrambled egg presented in the shell with chive, flax, cream and ossetra caviar. Diners were stunned not only by the rich, delicate flavors of the dish, but also by its elegant presentation.
The wines selected to pair with the menu echoed the key themes of the meal: entirely French but with both classic and modern influences. The lineup included no fewer than three Champagnes in a nod to the event’s post-Valentine’s Day date – one from a producer dating back to 1462 and another from a house formed as recently as 1942.
“The Blanchard is Chef Ryan Burns,” asserted Bailli Beth Roldan to 48 members and guests on February 21, 2018. “Since assuming the helm of the restaurant one year ago,” she continued, “Chef Burns and his team have worked tirelessly to create one of the best restaurants in the city.”