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Sun-Times file Bernard Cretier was part of a wave of French chefs who arrived in Chicago in the 1960s and 1970s, slicing and dicing the city’s meat-and-potatoes identity from the stockyards into a culinary destination. For 38 years, Mr. Cretier operated Le Vichyssois restaurant in far northwest suburban Lakemoor, drawing diners from downtown Chicago and Wisconsin who’d feast on his pâtés, pumpkin soup, Dover sole, salmon en croûte and tarte au chocolat. His demi-glace was gastronomic gold, imparting meaty umami to any dish. Made with veal bones, carrots, celery, wine and seasonings, it took more than 25 hours to simmer and reduce.

United statesFrance generalEl salvadorBernard cretierPierre billotteAlain maesLe vichyssoisFrancois cretierPaul bocuseLeigh uhlirJennifer kuisleYoung bernardPierre troisgrosDean at kendall college of culinary artsKendall collegeCulinary arts