Chef Biography
Born in the Burgundy Region of France, Poilevey started learning his trade at age 14 in a series of local restaurant kitchens.
In the mid-1960’s, he moved to London and worked at the Café Royale and the Colony Club. In 1968, he and the late Great Chef Jean Banchet, were recruited to open the Playboy Club & Resort in Lake Geneva, Wisconsin.
Several years later in 1973, he moved to the Chicago area to open La Fontaine Restaurant with several partners, and Poilevey was responsible for the exquisite French cuisine for the next 20 years. In 1993, when La Fontaine closed its doors, Chef Poilevey felt it was time to downsize to something simpler, a 40 seat quintessential French bistro, Le Bouchon.
In 1994 Great Chefs taped him at Le Bouchon for two dishes for their Great Chefs- Great Cities, and one dish for their Great Chefs of America, in one of the smallest kitchens they’ve ever taped in.
Recipes
Roasted Saddle of Rabbit and Potato Galette
Yield: One 10-inch onion tart Serving: 6 Print Roasted Saddle of Rabbit and Potato Galette By Great Chefs April 14, 2014 Fresh rabbit is spread with a mixture of rabbit kidney, thyme, and garlic, then rolled and roasted. It comes to the table as pretty sliced medallions with pan sauce. Crispy potato galette accompanies the […]
Lyonnaise Salad
Serving: 4 Print Lyonnaise Salad By Great Chefs April 14, 2014 “Every bistro has a warm salad full of cholesterol,” says Chef Poilevey. This popular bistro salad shows why. It is dense with flavor; the crisp bacon bits and croutons are a nice contrast for the smooth egg, which is broken by the diner and […]
Onion Tart
Yield: One 10-inch onion tart Serving: 6 Print Onion Tart By Great Chefs April 14, 2014 One of the great French classics, this onion tart is a favorite bistro dish in Paris and Lyon. Ingredients Savory Tart Crust All Purpose Flour – 1 1/2 cup, unbleached Salt – 1/4 teaspoon Unsalted Butter – 3/4 cup […]
Restaurant Information
Phone : 773-862-6600
Address : 1958 N Damen Ave, Chicago, IL 60647