Our next dinner at Trench. May 23. 7pm.
About Les Gourmets of Chicago

Les Gourmets of Chicago is a fine dining & wine appreciation club for men. We meet for formal black tie dinners six times a year with the ladies joining us for our final dinner of the dining year in June. Working with local chefs our food & wine stewards design custom multi-course menus that are matched with wines from our extensive member owned private wine cellar.

Our Recent Dinners

The Menu FIRST King Salmon lightly cured kohlrabi, dill, frozen mustard. SECOND Brassica Razor clams, vadouvan, meyer lemon. THIRD Poached Chicken Matsutake mushrooms, foie gras, purslane. FOURTH Lamb two ways – sous vide, seared belly Summer squash, red bell pepper, nasturtium. FIFTH Chamomile Soda lemon-thyme......

The Menu PASSED HORS D’OEUVRES Tuna Tartare Candied ginger, wasabi aioli. FIRST Veggie Spring Rolls Candied macadamia nuts, pineapple-black vinegar jam. SECOND Arugula Caesar Salad Shallot, cherry tomatoes, brioche crouton. THIRD Seared Scallops Sweet corn succotash, pesto. FOURTH Miso Brined Black Cod Fava bean risotto,......

The Menu PASSED HORS D’OEUVRES Maine Sea Urchin On toast with jamon and avocado. FIRST Bigeye Tuna Crudo With green olive salsa, black olive aioli, and artichokes. SECOND Grilled Lobster With chorizo-saffron bomba rice, sweet peppers, and manila clams. THIRD Roast Breast of Pork With......

The 2015 Ethnic Dinner was at Herb Restaurant. The Menu PASSED HORS D’OEUVRES Herb Spring Roll Pork Tapioca Dumpling Crispy Cigar Roll with veggies & Chicken FIRST COURSE North-Eastern style spicy grilled beef (Nahm Tok) spring onion, shallot, mint, cucumber SECOND COURSE Lemongrass Chicken Peanut......

For our March 2015 dinner, we enjoyed the excellent bistro food of chef Dominique Tougne at Chez Moi. The Menu PASSED HORS D’OEUVRES Tuna Tartare Onion and Bacon Tart Duck Liver Mousse FIRST Winter Squash Soup Soup of pureed winter squash. SECOND Green Lentil Salad......

For our January dinner, we sampled Peruvian and Argentinian specialties at ARTango Bistro. The Menu FIRST Tiradito Peruvian ceviche of sea bass and passionfruit. SECOND Causas Trio of Peruvian potatoes with octopus, shrimp, and scallop. THIRD Duck Breast with fig port sauce Transition from sea......