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- CHRISTMAS Eve & Day FEAST By Chef Didier –
All are pre-cooked but might need to be reheated, instructions are included.
Pick up at Cook Au Vin, 2256 North Elston Ave., Chicago il
ChefDidierDurand@yahoo.com Cell: 773-620-3986
WHOLE GOOSE ENTRÉE: ( price includes described vegetable sides, gravy, and surely, some leftovers too, plus some bones for a great soup! )
-10 lbs. Whole Goose w/ Chestnut Stuffing (Serves 8+) $279.00
Potato-Cauliflower Au Gratin, Honey Nut Squash Polenta, Grilled Root Vegetables, Herb Gravy
-½ Goose w/ Chestnut Stuffing (Serves 4+) $ 149.00
Potato-Cauliflower Au Gratin, Honey Nut Squash Polenta, Grilled Root Vegetables, Herb Gravy
-¼ Goose w/ Chestnut Stuffing (Serves 2+) $ 75.00
Potato-Cauliflower Au Gratin, Honey Nut Squash Polenta, Grilled Root Vegetables, Herb Gravy
INDIVIDUAL ENTREES
(Priced per person, all listed vegetables and sauce included)
-Roasted 4 Bones Rack of Lamb, Medium Rare,
Potato-Wild Mushrooms Au Gratin, Butternut Squash Polenta Cake, au Jus. $39.00
-Traditional Cassoulet de Toulouse, lots of Meats Confits, Northern Beans, Many Sausages, and Brioche Crumbs. $29.00
-Grilled Boneless Large Local Duck Breast, Crushed Navy Beans scented with Truffles, Roasted Gorman Farm Potatoes, Roma Tomatoes, Orange Sauce $34.00
-Rotisserie Suckling Pig, Potato-Wild Mushrooms Au Gratin, Roasted Gorman Farm Potatoes, Green Peppercorn Sauce $36.00
ADD-ONS: APPETIZERS & SALADS
-Wild Mushroom Soup, Garnished with Mushrooms, Tomatoes & Chives $9 (12oz)
-Bistrot Salad: Mixed Lettuces, Marinated Red onions, Shredded Veggies, Toasted Walnuts, Goat Cheeses, Balsamic-Honey Vinaigrette on the side $9.00 each
ADD-ONS: DESSERTS
-Caramelized Tahitian Vanilla Creme Brulee $9 each
-Bittersweet Chocolate Mousse with Berries & Caramelized Mixed Nuts $ 9 each
AND THE BUCHE DE NOEL or Christmas Log!
Each genoise is flavored with: Expresso, Vanilla & Chocolate Butter Creams, sold by the inch, decorated.
6” for $ 29, 10” for $ 42, 16” for $ 65
You can email, text, or call me for questions
Please fill in the reservation, times & credit card forms at chefdidierdurand.com
Pick up will be at Cook Au Vin, 2256 North Elston Ave, Chicago. Check times
Chef Didier’s
Cyrano’s On-The-Go!
Pick up at Cook Au Vin Bakery, 2256 North Elston Street Chicago
CHRISTMAS EVE & DAY RESERVATION FORM 2022
Order must be in ASAP ( to guarantee availability ) or by:
Monday, December 19 at Noon
Name ______________________________________
Phone #_____________________________________
LARGE GOOSE ENTREES ( includes sides, stuffing & gravy ) :
10 Lbs Goose ( serves 8+ ) @ $279_______
½ Goose ( serves 4+ ) @ $149________
¼ Goose ( serve 2+ ) @ $75____________
INDIVIDUAL ENTREES ( includes veggies and sauce ): How Many?
4 Bones Rack of Lamb @ $39.50_________
Traditional Toulouse Cassoulet @ $29__________
Grilled Large Boneless Local Duck Breast @ $34.00_________
Fresh Rotisserie Suckling Pig @ $36.00___________
ADD-ONS: How Many?
-Bistrot Salad each @ $9.00_________
-Wild Mushrooms Soup each 12oz serving @$9__________
-Crème Brulee @ $9.00 __________-Chocolate Mousse @ $9.00__________
BUCHE DE NOEL!
6” for $29 How Many?______________10” for $42 How Many?______
16” for $65 How Many?______
(Circle the time pick-up time!)
Pick-up time (every half hour also available ) for Saturday, December 24
1pm___2pm____3pm___4pm___
Pick-up time (every half hour also available ) for Sunday, Dec 25
12pm_____1pm _____2:00 pm_____3pm______
Credit Card # (Last 4 digits, only ) ______________________
(Bring the card with you) Expiration date/year______________
Cash/check accepted.
Name shown on card_____________________________
Digits in the back_________________________________
Zip Code associated with the card________________________________
You may email this form to chefdidierdurand@yahoo.com Or you may phone it, and questions to Chef Didier & Staff at 773/620-3986 All prices, plus sales taxes
www.chefdidierdurand.com
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