Choose from Four Options
- $99 for a four-course tasting menu for two, valid Sunday–Thursday ($160 value)
- $189 for a four-course tasting menu for four, valid any day ($320 value)
- $99 for for a four-course tasting menu for two, valid any day ($160 value)
- $189 for a four-course tasting menu for four, valid Sunday–Thursday ($320 value)
France has taken over this intimate Lincoln Park bistro. Crystal chandeliers serve as a twinkling Parisian sky. Candles are street lamps, and an oversized clock looks like it came right from the Giant of Castelnau's wristwatch. A glass of imported French wine completes the mood as diners succumb to the charms of Chez Moi—"my home" in French.
Chef Dominique Tougne makes the perfect host for this romantic setting. He often greets diners with warm smiles and friendly banter right at their tables. Even when the chef can't chat about recipes, his presence fills the restaurant from the dining room to the patio. It comes through in the beurre blanc sauce of his wild mushroom ravioli, and in the spices of his cassoulet—a slow-cooked meat casserole that originated in the south of France. Chef Tougne's celebration of French flavors continues right into dessert menu. When Chicago Magazine named Chez Moi one of the best new restaurants in 2013, they said the gâteau breton salidou "tastes like the biggest and best shortbread cookie on the planet."
Chef Tougne's journey to that accolade began in his native France. In fact, many of his recipes come from his grandmother's restaurant in Bordeaux. His own career started at the age of 14, when he enrolled in culinary school, and in 1996 he became chef de cuisine at Chicago's Bistro 110—a position he held until 2011, when he partnered with former Blackhawks player Cristobal Huet to unveil Chez Moi, a place where Tougne could curate his own menu and goalies could re-stuff their pads with beef bourguignon between games.
From the Groupon Guide
Chef Tougne periodically travels back to France to scout out new culinary trends. Check out our Groupon Guide interview with the chef to find out more about his latest discovery—the rosé pamplemousse.