ChicaGourmets!
invites you to
"The Best New Restaurant in Chicago"
(according to Chicago magazine, May 2004)
Pluton
873 North Orleans, Chicago
Wednesday, June 16, 2004
6:30 PM Reception
ChicaGourmets! hosts
Don Newcomb and Jim Price
Newly-opened Pluton features creative fine dining from Chef Jacky Pluton in a lovely contemporary space. Rooted in classical European technique, Pluton offers the best available culinary ingredients and classic yet inventive techniques in an upscale environment.
Dining tables feature Christofle silver, Bernardaud china, and Riedel stemware, all placed upon luxurious off-white linens imprinted with the Pluton logo, and paired with chocolate brown and deep green banquettes and rich red fabric chairs. The kitchen sports a Chaudronnerie de l’Isere stove, only the second in the US to be imported from France. (Take a tour of the kitchen after dinner and see this marvel.) The restaurant features degustation dining and an impressive 400+ bottle wine list.
Chef Jacky says, "My goal is to create and offer the perfect dining experience—the best ingredients, perfect flavors, a beautiful room and a welcoming and knowledgeable staff." Pluton is destined to become a classic for luxe dining in Chicago. Be among the first to enjoy Chef Pluton’s culinary creations. Join us, and share the pleasure.
Price is $115.00 per person, for members, or $125.00 for non-members, inclusive.
Please make checks payable to ChicaGourmets!
Your check is your reservation and must be received by June 9th, 2004. No refunds after June 9th, 2004.
We urge you to reserve today. Most ChicaGourmets! events sell out before the deadline.
Reserve your place now. Contact ChicaGourmets! at
reservations@chicagourmets.com,
or by mail at
ChicaGourmets!, Mail Boxes Etc. PMB 347, 47 W. Division St, Chicago, IL
Chef Jacky Pluton’s Menu
1st Course
Turnip and Rosemary Soup with Duck Confit, Buckwheat Tuile
2nd Course
Seared Atlantic Salmon, Unagi Brandade, Baby Watercress and White Rice Bouillon
3rd Course
Twelve-hour Lamb Shoulder, Aligot Potatoes and Pea Compote
4th Course
Peppery French Toast with Herbs Crème Fraîche
5th Course
White Chocolate-Coconut Pyramid with Fruit Minestrone
Wines
2002 Chablis Domaine Bachelier
2000 Bordeaux Beau-Rivage
1976 Colheita Porto Smith Woodhouse