Andrew Algren
Cherry Circle Room | Chicago | March 2018
FEATURED PAIRINGS
Scrambled Eggs, Runny Yolk, Osetra Caviar, Gribiche, and Crème Fraîche paired with Blanc de Blancs, Saint-Chamant, Champagne, France, 2008
Beef Tartare, Guajillo Chile Emulsion, Salsa Verde, Quail Egg, L’Amuse Gouda, and Grilled Ciabatta paired with Gamay, Domaine Chignard, Beauvernay, Juliénas, Beaujolais, Burgundy, France, 2014
Foie Gras Pâté, Apple Purée, Smoked Duck Gelée, Pickled Mustard Seeds, Hazelnuts, and Brioche paired with Furmint Blend, Aszú 5 Puttonyos, Disznókő, Tokaji, Hungary, 2008
Seared Sturgeon, Golden Osetra Caviar, Turnip Velouté, Potatoes, Apples, Turnips, and Burnt Lemon Oil paired with Pinot Noir/Chardonnay, Brut Rosé, Egly-Ouriet, Champagne Grand Cru, Champagne, France, NV
Photography by Will Blunt
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