Behind the Line: Greg Biggers
Topic: Inspirations
Culinary Inspirations
Time to crack open the ol' 1876 meats encyclopedia. Vintage cookbooks: ever use them for restaurant recipe inspiration?
- Greg Biggers
- Executive Chef
- Café des Architectes
- Chicago, IL
Of course. I think more than exact recipes for me it's more about getting general inspiration from the kinds of books.
Recently posted to On The Menu
Smoked Salmon Pastrami Benedict
- Café des Architectes
- Chicago
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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
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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
