Chateau De Pere's French-country theme pays homage to the adventurous spirits of Wisconsin's first known European visitors—17th-century Frenchmen such as Jean Nicolet, Nicolas Perrot, and Toussaint Baudry. The hotel's visitors, however, find much more elegant accommodations than the French explorers did. Built on the foundation of a 19th-century mill, Chateau De Pere houses 36 suites, all with queen or king beds, a seating area, flat-screen TV, and wireless Internet. In king suites, which overlook the Fox River, guests can slip into single whirlpool baths, snuggle beneath rich, floral-printed covers, or cozy up next to the see-through fireplace that divides the bedroom and living-room areas.
In accordance with the France-inspired theme, executive chef and Provence native Sebastien Amoruso serves up French dishes, such as a pesto-slathered panini provence grilled with goat cheese, within Chateau De Pere's restaurant, Café Chanson. In addition to sandwiches, crepes, and burgers, Amoruso and his team also craft traditional French dishes, such as beef bourguignon and a slow-roasted, herb-crusted rack of lamb with rosemary cream sauce. Additionally, beret-clad roosters wake travelers each morning for a complimentary breakfast.
The staff at Big Apple Bagels toasts bread and bakes 18 different flavors of low-fat and low-cholesterol bagels using a classic recipe before slathering them with 10 different flavors of cream cheese or topping them with deli meats, cheeses, or breakfast favorites. The team also bakes cake-like muffins made with soybean oil, which produces a sweet treat low in cholesterol. Fresh-brewed coffee complements both the sweet and savory menu items while fueling heated discussions about the bagel’s natural enemy, time.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
At Ten O One Club, the dinners are hearty Americana?a 14-ounce Angus rib-eye with red wine demi-glace, for example, or a steamed lobster tail. Their lunches, meanwhile, hinge more on sandwiches, from an authentic philly cheesesteak to a burger with blue-cheese crumbles. The ambiance matches the menu featuring tried-and-true decor classics such as exposed brick walls, green-leather booths, and rich, dark wood galore.
A pat of butter dissipates over the golden-brown surface of a stack of pancakes as syrup pools beneath. At Chefo's Pancake House, chefs serve breakfast from early morning until mid-afternoon, with pancakes, eggs, and french toast in two different thicknesses. They're open for lunch too, and all lunch plates come with a cup of the soup of the day. Free wireless internet access means that no one has to go to work; they can just commandeer a table for breakfast, brunch, lunch, and luncher.
In large Old-World style letters, August Weber Haus declares its name on its red sign, followed by the telling addendum "Est. 1865." The restaurant preserves much of its vintage charm while serving a modern menu of fondue treats, more than 100 wines, and more than 30 craft beers. Fondue comprises most of the menu, from appetizers to desserts, but only some of it revolves around cheese. Entrees come with hot sauces or flavored oils, with the uncooked morsels following a certain theme. The Sea entree, for instance, boasts bites of scallops, Canadian lobster tail, ahi tuna, and salmon alongside flavors ranging from garlic butter to wasabi soy.