Café des Architectes is pleased to offer an array of events highlighting distinctive offerings and delicious French fare. From Champagne celebrations to special brunch events and French food extravaganzas, we offer a wide range of special dining experiences to delight you.
Upcoming happenings at Café des Architectes include:
- Summer Recipe - Asparagus Tart
- Magnificent Mile Shopping Festival
Magnificent Mile Shopping Festival
From August 22 through September 1, Chicago's famed shopping avenue will kick off the fall shopping season with The Magnificent Mile Shopping Festival . Café des Architectes and Le Bar have joined the celebration with some delicious offerings. After a day of hitting the stores, relax with us!
Café des Architectes - Chef Greg Biggers and Pastry Chef Leigh Omilinsky have put together a delicious three course prix fixe menu for $44 featuring the season's freshest ingredients. Enjoy al fresco dining and the very best in people-watching on the restaurant's outdoor terrace.
Le Bar - Wind down after a day of shopping! Between 3-7 p.m., guests receive a complimentary appetizer with the purchase of two drinks.
The perfect recipe for summertime - simple and elegant!
14 pieces of blanched purple asparagus
1 12 inch by 8 inch piece of puff pastry
1 cup herbed crème fraiche
8 pieces shaved lardo
8 sprigs baby mache
1 hen egg
½ lemon zested
Fresh cracked black pepper
With a large knife indent the puff pastry along each side approximately ¾ inch from the outside. Be careful only to push the knife half way through the dough and keep in a straight line to make a perfect square. This indention will make a “frame” out of the pastry. Brush entire dough with egg wash. Cook pastry in 350 degree pre-heated oven for 6-8 minutes until light brown.
Remove from oven and push the center of the puff pastry down just to break the indention. Cover bottom with crème fraiche and place asparagus down in parallel order. Crack hen egg in the middle of the tart and place back in oven. Cook for approximately 8-10 more minutes until egg is desired doneness and puff pastry is golden brown.
Remove from oven and top with lardo, lemon zest, cracked black pepper, baby mache, and sea salt to taste.