Nathan Kim

CHEF
Written By Team StarChefs

Obélix | Chicago | July 2024

FEATURED DISHES


Prawn Toast: Crystal Blue Prawn, Bouillabaisse Butter Brioche, Egg Yolk Jam

Terrine au Foie Gras: Hudson Valley Foie Gras, Strawberry-Miso Jam, Rhubarb Relish, Puffed Grains, Tarragon, Fennel Pollen Milk Bread

Loup de Mer: Sea Bass, Braised Artichoke, Tomato Sofrito, Pickled Green Almond, Saffron Mussel Veloute

Dry-Aged Rohan Duck Breast, Buckwheat, Duck Sausage, Ginger-Szechuan Peppercorn Cream Sauce, Pickled Cherries, Butter-Roasted Chanterelles, Pickled Mustard Seed, Shiso


PHOTOS: ALEXANDER ZEREN

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