Behind the Line: Greg Biggers
Topic: State of the Industry/Trends
Trends, the Restaurant and You
What current trends leave you scratching your head, and why?
- Greg Biggers
- Executive Chef
- Café des Architectes
- Chicago, IL
Cupcakes and bone marrow.
Recently posted to On The Menu
Smoked Salmon Pastrami Benedict
- Café des Architectes
- Chicago
- Subscribe
Smoked Salmon Pastrami Benedict: ($20)
“Everyone loves a Benedict, it’s usually a best-seller on any brunch menu,” says Chef Greg Biggers. “I wanted to take th...
more »Posted 06/27/12 - Share this entry
Hudson Valley Foie Gras Terrine
- Café des Architectes
- Chicago
- Subscribe
Hudson Valley Foie Gras Terrine: ($18)
Chef Greg Biggers accompanies Foie Gras Terrine with smoked blueberry, puffed rice and garlic chips. The dish showcases a nice contrast of textu...
more »Posted 06/13/12 - Share this entry
