Pete Coenen
Cherry Circle Room | Chicago | March 2018
FEATURED DISHES
Scrambled Eggs, Runny Yolk, Osetra Caviar, Gribiche, and Crème Fraîche
Beef Tartare, Guajillo Chile Emulsion, Salsa Verde, Quail Egg, L’Amuse Gouda, and Grilled Ciabatta
Foie Gras Pâté, Apple Purée, Smoked Duck Gelée, Pickled Mustard Seeds, Hazelnuts, and Brioche
Seared Sturgeon, Golden Osetra Caviar, Turnip Velouté, Potatoes, Apples, Turnips, and Burnt Lemon Oil
Photography by Will Blunt
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