EGGS FIVE WAYS — A FRENCH OMELETTE TRANSFORMED WITH TROUT ROE + SALT-CURED YOLK
One of Young’s signature dishes, the omelette at Venteux is filled with a delicate mixture of lightly scrambled egg and Delice de Bourgeon cheese, a soft-ripened triple-cream cow’s milk cheese from the Burgundy region of France. The dish is topped with trout roe and a yeasted hollandaise that brings in elements of fresh brioche bread, sprinkled with grated salt-cured egg yolk and a fine herb salad.
DOVER SOLE MEUNIÈRE — TRADITION MEETS INNOVATION WITH DEHYDRATED BROWN BUTTER
Inspired by Chef Young’s time working at Chicago’s noted upscale French restaurant Henri, the Dover Sole Meunière at Venteux incorporates modern techniques to transform a well known oily dish, into something entirely new. Instead of being bathed in a traditional butter sauce, the anglaise style pan-fried Dover sole is dusted with a dehydrated brown butter powder, then dotted with a lemon puree and topped with caper leaves, umami-forward pickled lemons, parsley oil and a parsley bread crumb.
WHOLE ROASTED DUCK — DRY-AGED IN HOUSE
Duck is one of Chef Young’s favorite ingredients and he dry-ages his version of the whole roasted duck in house to help tenderize it and create a new and distinct flavor. Prepared in the style of Peking duck, but remaining very French in flavor by way of sauce Bigarade (Duck A’la Orange), the duck is brushed daily with a black walnut syrup while dry-aging, finished with sauce Bigarade, orange marmalade, pickled vegetables, and local seasonal options like fermented sunchoke puree and celeriac slaw, as well as savory scallion crepes served on the side.
BRAISED SHORT RIB — FIVE-DAYS SOUS VIDE
The Braised Short Rib at Venteux begins braising in a passionfruit and lemongrass caramel, then is cooked sous-vide for five days until tender. Young then grills the ribs to add a touch of bitterness to balance out sweetness of passionfruit, emulating a barbecue flavor and texture experience. The ribs are served with a slow-cooked onion soubise puree and comte cheese custard and bring to life the classic flavors of a French onion soup. Young finishes the dish with black sesame and house-pickled blueberries and corn, as well as a dusting of portobello and red wine powder and sauce Perigueux.
BAHN MI — A VIETNAMESE LUNCH WITH DUCK LIVER MOUSSE TWIST
A Vietnamese dish that draws from French influence, Young drew inspiration from his time working under acclaimed chef Roland Liccioni, a Vietnamese/Corsican chef known for his French cooking background, to create his homage to this flavorful take-away. The sandwich features a five-day braised short rib, a rich duck liver mousse in place of mayonnaise, Vietnamese style slaw and a mix of fresh cilantro, mint and basil, served between a lightly toasted, housemade baguette.
GRAND MARNIER SOUFFLÉ — AN OLD FASHIONED REIMAGINED WITH FOIE GRAS
A nod to Young’s celebrated history of creating decadent soufflés at Les Nomades, one of Venteux’s signature desserts is the Grand Marnier Soufflé. Inspired by an Old Fashioned cocktail, this dessert boasts angostura and orange bitter creme anglaise, black sesame seeds, cocoa powdered sugar and a rich foie gras to cut the sweetness.
More details on Venteux, Chicago’s hotly anticipated new restaurant opening, will be announced soon. For more information, please visit venteuxchicago.com or follow Venteux at @VenteuxChicago.
ABOUT DONALD YOUNG — Recognized as one of the youngest chefs to be awarded a MICHELIN star in the US, Executive Chef/Partner Donald Young (Crain’s 20 In Their 20s, Jean Banchet Best Service 2019, MICHELIN Guide 2019) is earning wide-spread acclaim as one of the most exciting chefs to watch in the Midwest. Young began his culinary career at age 17, where he worked under award-winning chef Roland Liccioni at Le Francais, famed Chicagoland French restaurant opened by legendary French-American chef Jean Banchet. While pursuing a degree in culinary arts at Chicago’s Kendall College, Young secured a six-month internship in Castres, France, where he studied under acclaimed chef Simon Scott at MICHELIN-starred Bistrot Saveurs. Enthralled with French cuisine, Young followed his mentor Liccioni throughout most of his career, ascending through culinary roles at beloved Chicago restaurants Miramar Bistro and Les Nomades.
In 2017, Young graduated from his role of chef de cuisine at Les Nomades to become co-chef and eventually executive chef at Temporis, a progressive, 20 seat American fine-dining restaurant offering a 10-course tasting menu each evening. The following year at age 28, Young earned Temporis its first MICHELIN star, making him the youngest chef in Chicago to garner this prestigious recognition. In 2019, Young took on the role of executive chef at New American restaurant WoodWind in Chicago’s luxe Magnificent Mile epicenter. There he applied his acumen for fine dining to create simple yet elegant shared plates in a more relaxed setting. Now as executive chef/partner of Venteux, a lively French brasserie located within the landmark 1920s Art Deco Carbide and Carbon high rise building in Chicago, Young marries classic French techniques with self-taught modern cooking. At Venteux, Young takes an unpretentious yet tailored approach in creating a bold contemporary menu that propels guests on an exciting culinary journey somewhere between the Champs-Elysées and Chicago’s famed Michigan Avenue.
ABOUT VENTEUX — A lively French brasserie featuring a swanky oyster and Champagne bar, Venteux is poised to breathe new energy into the heart of downtown Chicago. Backed by an impressive roster of hospitality industry leaders, Venteux is helmed by Chicago native, Executive Chef-Partner Donald Young (Temporis, Les Nomades, Bistrot Saveurs), who is celebrated as the youngest MICHELIN-starred chef in Chicago and one of the youngest industry-wide, in partnership with acclaimed national entertainment restaurant operator, Clique Hospitality (Pendry Hotels, MGM Resorts International, Blackstone Group). The menu at Venteux will offer comforting French fare imbued with a spark of signature creativity courtesy of Chef-Partner Young. Diners can also look forward to playful raw bar renditions and nouveaux savory plates, all perfectly complemented by a robust wine program featuring rare vintages from Venteux’s spirited Champagne bar. Designed by world-renowned design firm Studio Munge, the focal point of the 4,000 square foot restaurant is Venteux’s glowing brasserie, which boasts a vivacious nightlife scene, ideal for date nights, business dinners, and more. Venteux also offers a charming indoor and outdoor café marked by a lush and romantic garden terrace, as well as soaring, floor-to-ceiling windows to take in Chicago’s architectural splendor. Located at 230 North Michigan Avenue, Venteux takes residence within the city’s historic 1920s art deco landmark Carbide & Carbon Building. Venteux will offer weekday breakfast, lunch and dinner service daily, with a vibrant weekend brunch. For more information, please visit venteuxchicago.com or follow Venteux at @VenteuxChicago.