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New Menu Released-Event Highlights-Fun Facts

This week, we're bringing a little French flair to the menu! We're featuring homemade Chocolate Éclairs, made from scratch with our own pâte à choux dough and finished with a rich chocolate ganache. These classic French pastries take a little extra care, but the combination of light pastry and rich chocolate is worth it.

For the savory side, we're serving Beef Bourguignon, Chicken Coq au Vin, Salmon with Lemon and Tarragon, Wild Mushroom & Gruyère Tart, French Onion Soup, and more. It's a good week for hearty meals with a touch of French tradition.

And a reminder: our Thanksgiving menu will be coming soon!

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Featured Event...

We recently catered a cocktail party for 100 guests at the CLC Urban Farm Center, and this event had a special connection to the food. CLC students grew many of the vegetables and herbs used in both the dishes and drinks served that evening.

One of the bites we served was mini garlic naan topped with carrot hummus, pickled carrot, and sunflower sprouts. We love opportunities like this, where ingredients grown by students become part of a finished menu. It was a lovely way to connect the farm's work with the food guests enjoyed.

Learn More about our Catered Events

Fun Facts

What makes an éclair puff up without yeast or baking powder? The answer is steam! Éclairs are made with pâte à choux, a French pastry dough cooked on the stovetop before it's baked. Its high moisture content creates steam in the oven, causing the pastry to expand and form a hollow center—perfect for filling with cream.

That same dough is used for cream puffs and profiteroles, too. One versatile dough, lots of delicious possibilities!

Chef Paul Catering | 3900 Washington Street Suite H | Gurnee, IL 60031 US

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