Patrick Chabert's French dinner [3/8/08]

A while back, a group of us enjoyed a splendid dinner prepared for us by Patrick Chabert . Patrick was the sous chef at Le Francais for 16 years, serving under Banchet during the restaurant's glory days.

Now, Patrick does catering, teaches, is a Bocuse d'Or judge, and consults. And once in a while, entertains eager LTHers.

In talking things over with some of those who attended one or more fabulous Chabert feasts, we thought there were a couple of options. One would be having another "bargain" dinner, where for $70 we get five courses with wine, tip and tax included. This is what we had done previously, and the food was great. However, we had also discussed the possibility of having either a second dinner or alternative dinner at a much higher price point, so that Patrick could really pull out all the stops. (I saw him recently, and he was showing me a case of foie gras he'd just gotten in for a party, and I thought that looked like a good starting point for a dinner.)

These dinners would be in Buffalo Grove, if that makes a difference when you think about this.

So, is there any interest? If so, in which option -- moderate, extravagant, or both?

We'd have to have at least 20 people to make this worthwhile, especially at the $70 level. (It's not just the food -- he has to hire wait staff.)

Let me know what you think. And is there a time of year that would work better for you -- like spring, because you have to walk, or not April 15, because you'll be in mourning? Whatever.

I am interested in the more extravagant dinner - a dinner for the ages. I will be out of the country in April and much of May, so January-March would work best for me.

Hi,

I am certainly interested, though I will make a final decision once we know the price. Please don't do it last weekend of January, because then I have to choose between a $10 raccoon dinner or the extravagant blow-out. A tough choice I don't want to have to make.

Regards,

Why not combine them, a la Moto?

Depending on the date you choose, I am interested in either but would lean more toward the more extravagant end. I won't be available from Jan. 30 to March 1. Is this done in your home?

Jean

I believe I would be interested in either schedule permitting and assuming the extravagant one isn't too extravagant.

I would be interested in either. If the more extravagant version involves a decadent amount of foie gras then I would opt for that.
January or February sound good to me.

Jyoti

Definitely interested. Thanks, Cynthia, for getting the ball rolling.

=R=

Jean Blanchard wrote: Is this done in your home?

Jean

No -- it's done at a place called Berutti's on Buffalo Grove Road. The kitchen is very large, and Steve Berutti and Patrick Chabert share it, one to run the casual deli/restaurant and the other for catering. For special events, they push a few four-tops together, whip out the white table clothes, and half of the room becomes the setting for an elegant French dinner.

Here's Cathy2's report from the last time we did this:
http://www.lthforum.com/bb/viewtopic.php?p=79287#79287

Based on early responses, it looks as though March is our best bet. Previous dinners have been on Fridays, but I'll check with Patrick to see if a Saturday is possible, in case the day makes a difference.

Does this help everyone decide if this is an option?

Also, the votes seem to be all "either one" or "definitely extravagant." so I'll get a price on extravagant.

I'd like something in reasonable ($70) range....a weekend with a legal holiday on Monday would be great for me...because BG is a lot of driving for me. JOJO

JOJO,

You then may want to go to Patrick's monthly dinners, which are priced at $70. I think what Cynthia has planned is beyond this price point because she wants him to expand his use of truffles and foie gras.

Regards,

Depending on the date I could be talked into attending this...

This looks delicious. Definitely fois gras.
Before I fully sign up let me know the price.
Please do not make it right before Easter.

You had me at foie gras!

Please add me to the list of interested party-ers, depending on the date and final cost.... Thanks!

Okay -- here's what I've learned from Patrick, both about the bargain dinners and the possibility of a "blow out" dinner.

He is, in fact, still doing the monthly French dinners -- 5 courses with wine for $70 -- check or cash ONLY. These are open to anyone -- but reservations are a must.

The dinners are held at Berruti's Deli in Buffalo Grove -- 771 S. Buffalo Grove Rd., at Dundee. (Patrick operates his catering business out of the back half of Berutti's spacious kitchen.)

The dinners coming up thus far for 2008 are Saturday 1/19, 2/23, 3/15, 4/26, 5/17, 6/7, and on Sunday July 13 for Bastille Day.

The phone number for reserving a place for one of Chabert's French dinners is 847-215-1931.

Of course, any night we can round up 20 people, he'll gladly pull together one of these dinners.

As for the possibility of an extravaganza, that's no problem at all. He said "name a price," and I suggested $125. He said for that, we could add caviar, lobster, and foie gras to the menu without any problems. He can adjust the price up or down, based on whether or not we want more courses, more exotica, or if we want to bring our own wine.

So if we think March sometime -- perhaps the weekend after his $70 dinner -- or the weekend before -- what kind of parameters would you want to set for the dinner. Remember, the price we set includes tip and tax, so you don't have to think "add 30 percent to that." (But it is cash or check only.) Wine supplied by him or us? (This won't have a huge impact on the cost of the dinner, as Patrick isn't pouring Chateau Haut Brion at these events -- the impact would be on the quality of the wine.) How much do you want to spend?

Minimum number would be 12 people, but more would be better. (That's just for the blow-out dinner -- bargain dinners require a minimum of 20.)

Tell me what you want to drink and spend and I'll arrange it.

And now I'm going to look at my calendar to see which of those Saturday night dinners I can make.

I may be in the minority here, but I am less concerned about the luxe ingredients - truffles, foie gras, caviar, and lobster - than I am about genius. I can get truffles etc. any time that I want. I would prefer to have Patrick produce the most glorious, most creative, most memorable meal that he can think of. The meal that he had always wanted to cook. And ask him how much it will cost.

(I have nothing against truffles, etc., but we shouldn't be ordering them just to have them, but because they are essential for a dish that he would like to cook).

As for wine, probably better to bring our own, unless he wants to pair wine with the courses.

GAF wrote:
(I have nothing against truffles, etc., but we shouldn't be ordering them just to have them, but because they are essential for a dish that he would like to cook).

As for wine, probably better to bring our own, unless he wants to pair wine with the courses.

No -- we wouldn't be ordering specific ingredients -- I actually didn't suggest anything to Patrick, other than money -- he immediately started talking about a lobster chartreuse that he admires and then said he could do more with foie gras and then there is this dish with caviar he loves. So these were his ideas, just off the top of his head. But at his level, luxurious ingredients are a big part of the "dream cuisine" -- having the good stuff to work with is important.

So I think we'll be getting both -- the amazing "fantasy dinner" and the luxury ingredients. But I'll be sure to encourage him to think of what would be fun for him -- while still keeping it within range of enough people that we can actually make our minimum number.

Cynthia wrote:The dinners coming up thus far for 2008 are Saturday 1/19, 2/25, 3/15, 4/26, 5/17, 6/7, and on Sunday July 13 for Bastille Day....
So if we think March sometime -- perhaps the weekend after his $70 dinner -- or the weekend before -- what kind of parameters would you want to set for the dinner.

Cookie Monster wrote:Please do not make it right before Easter.

Just a note for those keeping track of such things: Easter comes very early this year--3/23. So, taking note of Cookie Monster's message upthread, the weekend after the 3/15 $70 dinner would indeed be right before Easter.... I, too, would prefer a weekend other than 3/21-22.

The only time I am not available is the month of February. I would be happy to let the chef do whatever creative things he wishes to do but would, of course, go along with the majority. Thanks for all of the coordinating!

Jean

I am out of town the weekend of Feb 16-17 and easter weekend, any other weekend would be terrific, and your price point is right on for me.

$125 is no problem.

My dates are wide open.

D.

Okay. I just talked to Patrick. We're set for Saturday March 8 -- time to be determined (6:30 okay with you?).

The dinner will be $125 per person, tip and tax included -- but we bring our own wine. (The deal was he could supply either that wait staff or the wine, but not both, at that price point, and I figured bringing wine was a lot easier to manage -- and more interesting!)

If this works for everyone and we get enough people signed up, I'll collect the money ahead of time, just to make sure no one forgets and shows up with a credit card. But we can discuss that after we know we have enough interest.

So -- March 8 -- French Fantasy Feast -- $125 inclusive -- are you in?

Hi,

March 8th also happens to be International Women's Day!

I'm in.

Thanks for organizing this.

Regards,

I'm in for 2 people. Thanks again.

Count me in for 2 as well!

I am in for one.
Thanks for coordinating this.

Jyoti

I'm in!

Thanks for doing the leg-work on this Cynthia!!

Thank you for organizing this!
I am in for 2 ppl as well

Agnes

I am in, party of one.

I assume you will be providing details on the best way of pre-paying for this.

D.