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Le Vichyssois
220 Rand Rd
Lakemoor, IL 60051
Uber
MORE PHOTOS
Main
All Our Menu Items Are Available For Take Out.
A Selection Of Our Sauces Is Available At Orchard Prime Meats In Cary And Schaefer's In Skokie.
The Oil Paintings On The Walls Are For Sale.
We No Longer Accept Restaurant.com Certificates
Appetizers
Assortment Of Cold Pates
(quail, rillette and duck)
Smoked Salmon Terrine "le Vichyssois"
Foie Gras With Brioche
Tomato And Onion Tart With Goat Cheese
Asparagus Flan, Lobster Sauce
Onion Flan, Fingerling Potatoes, Warm Chive Vinaigrette
Mushroom Cigar, Port Wine Sauce
Cassolette Of Escargots Bourguignonne
Galette Of Crab, Curry Sauce
Soups
Vichyssoise
(hot or cold)
Cream Of Asparagus And Shiitake Mushroom Soup
Lobster And Clam Bisque
Salad
Warm Cabbage Salad With Bacon
Romaine Salad, Grated Carrots, Dijon Vinaigrette Dressing
(included with entree)
Tomato Salad, Goat Cheese, Extra Virgin Olive Oil Dressing
Mescluns, French Greenbeans, Fourme D'ambert, Walnut Oil Dressing
Spinach And Mushroom Salad, Warm Bacon, Egg Dressing
Entrees
Salmon En Croute, Dill Sauce
Lobster A La Nage
Sea Scallops, Asparagus Tips, Lobster Sauce
Filets Of Dover Sole, Vermouth Sauce
Roast Chicken, Sweet And Spicy Chili Sauce
Braised Lamb Shanks With Flageolets
Veal Kidneys Dijonaise
Roast Duck, Sherry Vinegar Sauce
Rack Of Lamb, Basil Sauce
Angus Sirloin Steak, Peppercorn Sauce
Tournedos, Bordelaise Sauce
Veal Medaillions, Morrel Mushroom Sauce
Veal Osso Bucco "le Vichyssois" Light Cream Sauce With Vegetables
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General Info
About Us
Le Vichyssois was founded in 1976 by Chef Bernard Cretier, a Native of Vichy. Chef Bernard apprenticed under Jean & Pierre Troisgros in Roanne; then he worked for Paul Bocuse in Lyon until his military service. He was in the Navy in Paris as the personal chef of General Billotte, who was the Secretary of State. Following his military service he went to work at Maxim's in Paris for 4 years. Bernard then worked in Germany and Switzerland before working for Maxim's in Chicago where he worked for 6 years as Executive Chef