{"id":9952,"date":"2019-03-22T12:00:09","date_gmt":"2019-03-22T11:00:09","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=9952"},"modified":"2023-01-26T12:28:43","modified_gmt":"2023-01-26T11:28:43","slug":"un-gaulois-a-chicago-dominique-tougne","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/","title":{"rendered":"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

DOMINIQUE TOUGNE, LA VO\u00dbTE and CHEZ MOI, CHICAGO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

This epicurean ensures to have \u201cfallen into the pot\u201d during childhood. Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves, if he didn\u2019t confide that he has a little nostalgia for traditional French gastronomy \u2026 with a Perigord accent to support this. He is now in charge of two tables, including \u201cChez moi\u201d, his so French bistro! Interview with a chef who doesn\u2019t count his time or words when it comes to sharing.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

What has been your best encounter in the kitchen ?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Cuisine, it\u2019s a love story. It was Jacques S\u00e9n\u00e9chal at the Niko, who made me love this job. A guy who with stood tall, very professional, honest and humane, who treated everyone the same way. These are qualities that you won\u2019t find in all chefs.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

What legacy have you kept ?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

I try to have the same attitude with everyone: I respect the group president or a dishwasher in the same way. A restaurant is all about team work!
That\u2019s the S\u00e9n\u00e9chal heritage. And I also remember Mr. Robuchon\u2019s exigency when I had the privilege of working for him: if there was even one bad fruit in a crate, it would be sent straight back to the supplier. And nobody argued! He was right, I admire that. Perfection and no margin of error.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Which French region influences you the most ?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

I was born in Alsace, a beautiful gastronomic region, but I was too small to remember. I would rather say the southwest, because my father is from Saint-Est\u00e8phe and he always prepared pantagruelic meals. Also, at the time, my uncle was the manager of the ch\u00e2teau Cos d\u2019Estournel, so meals were served with magnums. Today, that would cost a fortune!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

So you were born into a family of epicureans\u2026<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

I\u2019m like Obelix: I fell into the pot when I was little! (Laughs). I am the Gaulois of Chicago! When I was little, I was in the kitchen with my mother, and I tried to make mayonnaise; coconut cakes \u2026 I always liked the tastes, textures. I like to peel a carrot, cut a potato \u2026 It seems silly but the appearance, the resistance, finding the right knife, \u2026 It\u2019s important!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Tell us one of your memories as a young cook !<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Before hospitality school, I did an internship in the suburbs of Paris, in Nerville la For\u00eat, in a restaurant called Les Quatre Saisons. For a fortnight, I cleaned the tile joints on all-fours with a toothbrush. One day the boss told me, \u201cWe are going to promote you to the rank of officer\u201d. That gave me the right to hull strawberries! (Laughs). I\u2019m kidding today, but we were taught the gestures. Today, those who do not have this notion would throw away a third of the strawberry! You have to respect the product and the producer. We do not waste!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

How would you define the quality of products in Chicago ?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The quality improved enormously around fifteen years ago. Chicago is the third largest gastronomic city in the United States, after New York and Los Angeles. Here, you will find great culinary diversity related to multiculturalism: we find Thai, Chinese, Mexican, Ethiopian products \u2026 We can travel the world! The highlight is the quality of beef, grass-fed cattle in the Midwestern meadows.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Do you miss France ?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

I miss the diversity of French gastronomy. Being able to change completely in one day is amazing! I had the chance to cross the US by motorbike and car, traveling miles and miles \u2026 I probably visited more states than most Americans have! And I can tell you that from Florida to Montana, all along the way, the concepts are the same. And people go there because they have no other choice.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Could you share a value that is important to you ?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Fidelity, constancy. I like reliable things! I bought my car seventeen years ago and it still starts easily. I want to be able to use a product to the end and not participate in this society of waste! And it\u2019s the same in my kitchen. That\u2019s why I use Matfer. I\u2019ve known the brand since I started working and for me, this brand represents quality, and the longevity of the product. I\u2019ve owned my pots since opening my restaurant and yet, I can tell you that we don\u2019t spare them: they\u2019re solid, and don\u2019t budge!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Do you think you have found your tools ?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Yes, and yet it can take time! Especially as we evolve too. For example, in France, I always learned to use a meat fork. And when I arrived in the United States, I was surprised to see all the cooks using tongs! At first, I laughed, but today, I only use that. For red meat for example, it\u2019s great, you don\u2019t prick it anymore!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

What is your favorite tool ?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

My paring knife. It\u2019s easy to use; it does everything when it\u2019s well sharpened. It is as indispensable to me as salt in cooking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

What is your view on celebrity chefs ?<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

It doesn\u2019t interest me. What does please me though, is the smile on the faces of satisfied customers. The rest is not important. Yesterday, a customer asked me for my \u2018family style\u201d bouillabaisse recipe \u2013 and for me that\u2019s great!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

CV EXPRESS<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Dominique Tougne was born in Alsace, in Haguenau. After graduating from hospitality school in Blois (Loir-et-Cher), the young apprentice went to Paris to learn alongside Jo\u00ebl Robuchon, at the Relais du Parc, then at the Hotel Nikko with Jacques S\u00e9n\u00e9chal.<\/p>

In 1995, Dominique Tougne decided to go to the United States with a simple tourist visa and suitcase. \u201cWhen I arrived here, I didn\u2019t have a penny in my pocket, I did not speak English and I was in an illegal situation!\u201d says the chef. He first worked in New York, then Atlanta during the Olympic Games, where a headhunter offered him a position of chef at Bistro 110 in Chicago, where he stayed until 2011.<\/p>

The following year, he opened the bistro \u201cChez Moi\u201d in the Lincoln Park neighborhood. He is also chef at La Vo\u00fbte, gastronomic restaurant of the luxury hotel \u201cLa Banque\u201d. Located in Homewood, this monument renovated in 2013 still uses the vaults of the old bank as architectural features!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"tougne\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Discover the Rabbit with mustard and tarragon sauce, oyster mushroom purses recipe by Dominique Tougne<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

This epicurean ensures to have “fallen into the pot” during childhood. Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves. Interview with a chef who doesn\u2019t count his time or words when it comes to sharing.<\/p>\n","protected":false},"author":8,"featured_media":9884,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[88,87],"tags":[355,419,251,415,398,416,399,417,401,418],"post_folder":[510],"class_list":["post-9952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-interview","category-chefs-spotlight","tag-chef","tag-chez-moi","tag-chicago","tag-chicago-en","tag-dominique-tougne","tag-dominique-tougne-en","tag-la-voute","tag-la-voute-en","tag-spotlight","tag-spotlight-en"],"acf":[],"yoast_head":"\nA GAULOIS IN CHICAGO, DOMINIQUE TOUGNE - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE - L'actualit\u00e9 Matfer Bourgeat\" \/>\n<meta property=\"og:description\" content=\"Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/\" \/>\n<meta property=\"og:site_name\" content=\"L'actualit\u00e9 Matfer Bourgeat\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/matferbourgeatfrance\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-22T11:00:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-26T11:28:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/03\/04-Interview-imagemisenavant.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"830\" \/>\n\t<meta property=\"og:image:height\" content=\"438\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"elif\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"elif\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/\"},\"author\":{\"name\":\"elif\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#\\\/schema\\\/person\\\/4334a9f9b655d4b19531ab6f2987a9ec\"},\"headline\":\"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE\",\"datePublished\":\"2019-03-22T11:00:09+00:00\",\"dateModified\":\"2023-01-26T11:28:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/\"},\"wordCount\":1109,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/04-Interview-imagemisenavant.jpg\",\"keywords\":[\"Chef\",\"chez moi\",\"chicago\",\"chicago\",\"dominique tougne\",\"dominique tougne\",\"la voute\",\"la voute\",\"spotlight\",\"spotlight\"],\"articleSection\":[\"Chef's Interviews\",\"Chefs and recipes\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/\",\"name\":\"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE - L'actualit\u00e9 Matfer Bourgeat\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/04-Interview-imagemisenavant.jpg\",\"datePublished\":\"2019-03-22T11:00:09+00:00\",\"dateModified\":\"2023-01-26T11:28:43+00:00\",\"description\":\"Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/04-Interview-imagemisenavant.jpg\",\"contentUrl\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/04-Interview-imagemisenavant.jpg\",\"width\":830,\"height\":438,\"caption\":\"Matfer Bourgeat Dominique-Tougne\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/2019\\\/03\\\/22\\\/un-gaulois-a-chicago-dominique-tougne\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chefs and recipes\",\"item\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/chefs-spotlight\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/\",\"name\":\"L'actualit\u00e9 Matfer Bourgeat\",\"description\":\"Mat\u00e9riel de cuisine professionnel\",\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#organization\",\"name\":\"Blog Matfer Bourgeat\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/cropped-Logo-Matfer-1.png\",\"contentUrl\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/cropped-Logo-Matfer-1.png\",\"width\":448,\"height\":76,\"caption\":\"Blog Matfer Bourgeat\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/matferbourgeatfrance\\\/\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/matfer-bourgeat\\\/\",\"https:\\\/\\\/www.instagram.com\\\/matferbourgeat\\\/\",\"https:\\\/\\\/www.pinterest.fr\\\/matferbourgeatfr\\\/\",\"https:\\\/\\\/www.youtube.com\\\/channel\\\/UCs5TuIt1LUH1Dt96___-Pdw?view_as=subscriber\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/#\\\/schema\\\/person\\\/4334a9f9b655d4b19531ab6f2987a9ec\",\"name\":\"elif\",\"url\":\"https:\\\/\\\/blog.matferbourgeat.com\\\/en\\\/author\\\/elif\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE - L'actualit\u00e9 Matfer Bourgeat","description":"Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/","og_locale":"en_US","og_type":"article","og_title":"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE - L'actualit\u00e9 Matfer Bourgeat","og_description":"Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves.","og_url":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/","og_site_name":"L'actualit\u00e9 Matfer Bourgeat","article_publisher":"https:\/\/www.facebook.com\/matferbourgeatfrance\/","article_published_time":"2019-03-22T11:00:09+00:00","article_modified_time":"2023-01-26T11:28:43+00:00","og_image":[{"width":830,"height":438,"url":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/03\/04-Interview-imagemisenavant.jpg","type":"image\/jpeg"}],"author":"elif","twitter_card":"summary_large_image","twitter_misc":{"Written by":"elif","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/#article","isPartOf":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/"},"author":{"name":"elif","@id":"https:\/\/blog.matferbourgeat.com\/en\/#\/schema\/person\/4334a9f9b655d4b19531ab6f2987a9ec"},"headline":"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE","datePublished":"2019-03-22T11:00:09+00:00","dateModified":"2023-01-26T11:28:43+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/"},"wordCount":1109,"publisher":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/#organization"},"image":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/03\/04-Interview-imagemisenavant.jpg","keywords":["Chef","chez moi","chicago","chicago","dominique tougne","dominique tougne","la voute","la voute","spotlight","spotlight"],"articleSection":["Chef's Interviews","Chefs and recipes"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/","url":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/","name":"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE - L'actualit\u00e9 Matfer Bourgeat","isPartOf":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/#primaryimage"},"image":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/03\/04-Interview-imagemisenavant.jpg","datePublished":"2019-03-22T11:00:09+00:00","dateModified":"2023-01-26T11:28:43+00:00","description":"Having arrived almost by chance in the United States more than twenty years ago, Dominique Tougne could be considered a little more Chicagoan than the Chicagoans themselves.","breadcrumb":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/#primaryimage","url":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/03\/04-Interview-imagemisenavant.jpg","contentUrl":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2019\/03\/04-Interview-imagemisenavant.jpg","width":830,"height":438,"caption":"Matfer Bourgeat Dominique-Tougne"},{"@type":"BreadcrumbList","@id":"https:\/\/blog.matferbourgeat.com\/en\/2019\/03\/22\/un-gaulois-a-chicago-dominique-tougne\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/blog.matferbourgeat.com\/en\/"},{"@type":"ListItem","position":2,"name":"Chefs and recipes","item":"https:\/\/blog.matferbourgeat.com\/en\/chefs-spotlight\/"},{"@type":"ListItem","position":3,"name":"A GAULOIS IN CHICAGO, DOMINIQUE TOUGNE"}]},{"@type":"WebSite","@id":"https:\/\/blog.matferbourgeat.com\/en\/#website","url":"https:\/\/blog.matferbourgeat.com\/en\/","name":"L'actualit\u00e9 Matfer Bourgeat","description":"Mat\u00e9riel de cuisine professionnel","publisher":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.matferbourgeat.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/blog.matferbourgeat.com\/en\/#organization","name":"Blog Matfer Bourgeat","url":"https:\/\/blog.matferbourgeat.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blog.matferbourgeat.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2022\/06\/cropped-Logo-Matfer-1.png","contentUrl":"https:\/\/blog.matferbourgeat.com\/wp-content\/uploads\/2022\/06\/cropped-Logo-Matfer-1.png","width":448,"height":76,"caption":"Blog Matfer Bourgeat"},"image":{"@id":"https:\/\/blog.matferbourgeat.com\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/matferbourgeatfrance\/","https:\/\/www.linkedin.com\/company\/matfer-bourgeat\/","https:\/\/www.instagram.com\/matferbourgeat\/","https:\/\/www.pinterest.fr\/matferbourgeatfr\/","https:\/\/www.youtube.com\/channel\/UCs5TuIt1LUH1Dt96___-Pdw?view_as=subscriber"]},{"@type":"Person","@id":"https:\/\/blog.matferbourgeat.com\/en\/#\/schema\/person\/4334a9f9b655d4b19531ab6f2987a9ec","name":"elif","url":"https:\/\/blog.matferbourgeat.com\/en\/author\/elif\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/posts\/9952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/comments?post=9952"}],"version-history":[{"count":0,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/posts\/9952\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/media\/9884"}],"wp:attachment":[{"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/media?parent=9952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/categories?post=9952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/tags?post=9952"},{"taxonomy":"post_folder","embeddable":true,"href":"https:\/\/blog.matferbourgeat.com\/en\/wp-json\/wp\/v2\/post_folder?post=9952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}