 Le Vichyssois Restaurant Review: Owner-chef Bernard Cretier continues to make culinary music at his charming country French restaurant and gallery. Certainly one should consider starting with its luxurious namesake, served hot or cold. Then move smartly on to a luxury seafood dish, Dover sole with vermouth sauce or salmon en croûte with dill sauce in particular. When in the mood for duck, know it’s always a good choice here, namely when it's prepared with sherry vinegar sauce. Vegetable accompaniments add oomph to the seasonally inspired entrées. In our experience, though, the desserts aren't always exceptional. When available, the four-course bistro menu is a bargain. Service, as one would hope and expect, is professional. Want to try your hand at some of the creations at home? Sauces and containers of demi-glace are available for purchase.
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Le Vichyssois Restaurant is one of GAYOT's 2013
| Top 10 Chicago French Restaurants
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