Bistro Voltaire, located at 226 W. Chicago Ave, is one of many restaurants participating in Chicago’s Restaurant Week, February 1 to 10. Chef Farid Oualidi has designed a $33 Prix Fixe menu representing the best in French cuisine.
Be treated to a delicious three course dinner set in the cozy dining style of a traditional Parisian bistro. For the first course, Chef Oualidi presents the Soupe a L’oignon Gratinee as his take on a classic French onion soup. Another starter selection is Moules Marinieres, steamed P.E.I. Mussels with white wine, cream, garlic and parsley. Bistro Voltaire’s Escargots de Bourgogne, known as being the best in town, is also part of the lineup.
The second course includes Chef Oualidi’s interpretation of Boeuf Bourguignon. He braises beef chuck in Burgundy wine and combines it with pearl onions, carrots, mushrooms, fingerling potatoes and bacon. The Roti de Coquelet is a roasted Cornish hen with Brussels sprouts, carrots, mushrooms and a rosemary demi. For a seafood option, the chef presents Pave de Saumon Grille, grilled Atlantic salmon paired with warm couscous, asparagus and tomatoes in a lemon butter sauce.
For dessert, there are two decadent options. Gateau au Chocolat is a warm chocolate cake, with raspberry coulis and whipped cream. Another choice is the classic Crème Brûlée known for its rich custard and hard caramelized sugar coating.
Bistro Voltaire Restaurant Week Menu
First Course (Choice of)
- Soupe a l’oignon gratinee
Classic French onion soup
- Moules Marinieres
Steamed P.E.I. mussels, white wine, cream, garlic and parsley
- Escargots de Bourgogne
Braised snails, garlic herb butter and puff pastry
- Salade Maison
Tender mixed baby greens, goat cheese toast, and house vinaigrette
Second Course (Choice of)
- Boeuf Bourguignon
Burgundy wine braised beef chuck, pearl onions, carrots, mushrooms, fingerling potatoes and bacon
- Pave de Saumon Grille
Grilled Atlantic salmon, warm couscous, asparagus, tomatoes, lemon butter sauce
- Noisettes de Porc Normande
Roasted pork tenderloin medallions, haricots verts, caramelized apples, sauce normande
- Roti de Coquelet
Roasted Cornish hen, Brussels sprouts, carrots, mushrooms, rosemary demi
Desserts (Choice of)
- Gateau au Chocolat
Warm chocolate cake, raspberry coulis and whipped cream
- Crème Brûlée
Classic baked custard, caramelized sugar