It was in June of last year that BLVD, the buzz of Chicago opened its doors in the West Loop, a previously seedy neighborhood turned into the haunt for up and coming chefs. At the kitchen’s head and creator of the restaurant’s menu: chef Johnny Besch.
Duck liver parfait with elder flower gelée, spiced pumpkin seed and flowers recipe by chef Johnny Besch, BLVD, Chicago.
Potato gnocchi, crème de parmesan and chestnut crisps, by chef Beatriz Gonzalez Potato gnocchi, crème de parmesan and chestnut crisps, by chef Beatriz Gonzalez
The sparkling Cheffe Béatriz Gonzalez puts us in appetite with her potato gnocchi à la crème de Parmesan
For eight years now, this bakery world champion has been a reference for chefs and local customers whom he delights with his Brioche with Champagne.