Veteran chef Michael Lachowicz reopens his beloved Winnetka dining duo, French concepts George Trois and Aboyer, with elegant new digs and reimagined cuisines.
Aboyer’s mushroom-stuffed breast of hen with duck fat potatoes and morel mushroom sauce
Francophiles on the North Shore have been fans of world-class chef Michael Lachowicz’s cuisine since he debuted Restaurant Michael at his Green Bay Road outpost 18 years ago. After a decade of immense success, Lachowicz reconcepted, opening casual concept Aboyer and its fine dining complement, George Trois, both hits in their own right.
The Aboyer dining room, where a new menu of classics and dishes that nod to the early days of the chef’s tenure in Winnetka are served
This season, he reveals exciting renovations and reimagined menus at both spots. “The past two years were focused on simply keeping the restaurants alive and my team intact,” Lachowicz says. “Now seemed like the perfect time to reconnect with my passion in a purer way than ever before.”
Notable Chicago-based designer Leah Oros refreshed the interiors to complement the cuisine and create a reimagined French fine dining experience. The refurbished Aboyer resembles a French brasserie with a relaxed, warm ambiance accented by leathers and brass. Conversely, the intimate, more elevated, 16-seat George Trois space is now appointed with new floor-to-ceiling window and door treatments; inlays of European wallcovering throughout; soft , sage velvet chairs; and elegant dashes of gold. “It’s sharp and calculated, and while it informs Aboyer, it stands more as the adult sister,” Oros adds. Plus, guests at both spots can relish the lush surroundings on the verdant patio with a heated pergola.
George Trois’ roast monkfish with fava puree, toasted hazelnut and homardine
Central to the restaurants’ reinvention is Lachowicz’s newly conceived menus: At Aboyer, diners can revel in classic bistro dishes such as a house-smoked salmon board with chive omelet or a stuffed breast of hen and morel mushroom sauce. George Trois’ bill of fine dining fare features French-influenced cuisine craft ed with meticulous attention to detail, including dishes such as rabbit with morel souffle and sauce moutarde and roast squab with pave dauphinoise.
Chef Michael Lachowicz
“These menus, in all of their complexity, offer a surprising cadence of flavors and textures,” Lachowicz says. “My days of being mentored in French cuisine are the bedrock of my inspiration and passion for food. I decided it was time to bring the smile back to my cooking and my guests.” 64 Green Bay Road