Friday, October 22, 2010

Chefs at Play

Chef Scott Gottlich gives Bijoux guests a peek inside his playful kitchen with a new menu option

As a nod to the ever present playfulness and inquisitive nature of Executive Chef Scott Gottlich and his back-of-the-house team at Bijoux, Gottlich has introduced a new menu to the Bijoux repertoire, Chefs au Jeu, which in French literally translates to “chefs at play."

Gottlich mixes his whimsical modern gastronomy with classical French techniques to create the menu’s playful, yet refined plates. This seven-course feast of the senses enables guests to discover a unique blend of avant-garde and familiar while hopefully discovering something they have never before tasted.

Chefs au Jeu further explores Gottlich’s cutting-edge cooking style with local, seasonal ingredients to include menu items like a beautiful Progression of beets with divine goat cheese with beet threads, an apple and beet roll-up, pressed borscht, a beet meringue and jelly cookie and a glass of ginger beet soda; Maine Lobster with a sphere of béarnaise, Brussels sprout leaves with duxelle and crispy chanterelle; and Hot and Cold Beef with layers of crispy and raw beef carpaccio with onion consume noodles and potato froth.

With 48 hours notice, guests can experience Chefs au Jeu for $145 per person and an additional $65 for wine pairings by in-house sommelier Gina Gottlich. The menu, as per Bijoux tradition, will change daily, will be subject to availability and will only feature the bounty of the season.

Gotllich’s modern gastronomy is also seeping further into the daily a la carte and chef’s tasting menu with items like his Fried Eggplant Salad with spherical mozzarella, herbed coulis, tomato and black garlic vinaigrette or his Valrhona Chocolate Tart with brulee'd banana, shattered meringue and Frangelico ice cream.
"Using modern techniques that blend a little chemistry with classic culinary art makes cooking really fun. We figured, why be the only ones enjoying ourselves? Let's share the fun with our guests," says Gottlich.

Bijoux is located in the heart of prestigious Inwood Village in Dallas, TX. One of the few restaurants in Dallas to earn five stars twice, once in 2006 and again in 2008 by the Dallas Morning News and named one of the “10 Hottest New Restaurants in America” by Bon Appétit, Chef Scott Gottlich impresses with a luxe menu that changes regularly to reflect the season.

Wife, sommelier Gina Gottlich serves as the wine director, expertly pairing every course with distinctive wine selections. The restaurant is open for dinner at 5:30 PM Monday through Saturday. Reservations can be made by calling 214.350.6100.

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