Menu Preview from Chef Donald Young and Venteux, Michigan Avenue’s Forthcoming French Restaurant in Chicago Menu Preview from Chef Donald Young and Venteux, Michigan Avenue’s Forthcoming French Restaurant in Chicago
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