Behind the Line: Greg Biggers
Topic: Inspirations
Culinary Inspirations
Are you ever inspired by a non-cookbook or non-food movie?
- Greg Biggers
- Executive Chef
- Café des Architectes
- Chicago, IL
Everything inspires me. My brain is always going back to how what is happening or what is on the screen can relate to my cooking.
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
