Unpretentious and authentically French, Chez Moi offers a unique dining experience that will please the most discerning palettes. Located on the corner of Halsted and Dickens in Lincoln Park, the interior is modest and cozy. Restaurant owner and Chef Dominique Tougne from Alsace came all the way to the U.S. with dreams of furthering his skills and simply spreading the joy of French cooking. With several accolades under his belt, this French born Chef eventually purchased the 40-year-old restaurant space with a goal to cook in his own signature style of authentic French cuisine and to make people happy. With every spoonful I took I became confident that he was realizing that dream.
The moment I took my first bite of bread I was transported to France. Made fresh daily by La Fournette (a French Bakery), it is served in a typical French style albeit with locally sourced butter. Luckily, as I was dining it was brought to my attention that La Fournette owner Pierre Zimmerman was sitting just a few tables away. At the end of the meal I had the chance to speak with him. He shared with me, “Chef Tougne was my first customer in the United States and I’m still chasing him to pay for the bill, invoice #1!”
Very soon I learnt that not only Chef Tougne had a great sense of humor and ‘joie de vivre’ about him, but he also prefers to work with partners that share the same way of life, which you can taste in his food.
As I read the menu, I wanted to order everything. I was immediately attracted to the warm Bacon and Onion Tart, which exceeded my expectations…light and ever so fluffy and buttery with smoky bacon, it was a perfectly savory delight. As I was falling in love with this light but flavorful tart, our cheerful and particular server Liz presented us with Lobster Bisque Mussels.
The Commis-débarrasseur (bus boy) Frederico insisted that I have more bread to go along with the dish and I am so glad he did. It was the perfect sponge to soak up all of the flavorful bisque that was neither salty nor heavy as you would expect from a typical bisque, I honestly don’t know how they managed to create such a light consistency while capturing the flavors of the ocean in perfect harmony. This unique preparation of mussels was unlike anything I have ever tasted, to say the least.
Chef Tougne came out and chatted with our table as he would with his devout fans…you can see him speaking with his guests politely throughout the evening making the whole dining experience more regal yet friendly. It was inspiring speaking with him and easy to see that he has a true passion for what he does. “You have to be honest in this business and even if you only do one thing you must do it right,” he stated. He is a Chef that believes in innovation, “I am a builder, not a destroyer, I believe in building people up and not tearing them down, I like to move forward.” And move forward we did. With that approach to life, you would only expect to taste his passion for food in every menu item he’s built.
The Sautéed Foie Gras at Chez Moi is a revelation. Served on top of polenta and sautéed mushrooms, it was rich and crisp, instantly melting in my mouth. Unlike most Foie Gras that you would normally order at other restaurants, this Fois Gras beats even those my guest had in South West France, the hub of Fois Gras worldwide. The duck liver seemed to have been flash fried or pan seared and he added some Tougne magic to it, so it arrived in our mouths and left our taste buds dancing with pleasure. The bordelaise sauce added an element that brought it to the next level. I highly recommend this dish, no matter what you decide to order!
In continueing with the Lobster Moule theme, we thought we’d try out the decadent Lobster Ravioli and Maine Scallops Duo. The dish was surprisingly light and refreshing and the lobster was flavorful but not overwhelming. The ravioli pasta was sensibly cooked and the portions adequate. Everything on the plate was well balanced and thoughtfully prepared. I have only realized much later that with all the above indulgence, I would have had this as a main meal and felt very satisfied. I, however, did not want to stop eating.
Just when I thought the meal had hit its pinnacle, I was served a duck leg confit and sautéed duck breast that truly showcased Chef Tougne’s skillset – the man knows his duck. This was another decadent dish that instantly melted in my mouth — it felt like Christmas morning. The sautéed butternut squash and wild mushrooms added a welcomed earthiness to the plate, and the flavor of the Grand Marnier Sauce was unparalleled. The chef’s goal was to create something very festive — rich, sweet but also savory, it captured the every essence of Southern French cooking…it was a splendid finale.
