Chef Michael Lachowicz makes us fall in love again with French cuisine.
JOIN US FOR A ONCE IN A LIFETIME TREAT! 
RIBBON CUTTING AT THE TOP FRENCH RESTAURANT IN ILLINOIS FOR HAPPY HOUR!!
WEDNESDAY, SEPTEMBER 25
4:30 P.M. - RIBBON CUTTING
THEN STAY AND ENJOY 1/2 PRICE APPETIZERS
WITH PURCHASE OF AN ADULT BEVERAGE

REVIEWS:

RANKED BY GAYOT AS THE 5TH BEST FRENCH RESTAURANT IN THE USA AND ONE OF THE TOP 40 RESTAURANTS IN THE USA! 

It's worth venturing north of Chicago to Winnetka, Illinois, to George Trois. The restaurant has only 18 seats, and American chef Michael Lachowicz cooks and hand delivers each dish from his classic French tasting menu.

Read GAYOT.com's review of George Trois

George Trois is also one of GAYOT's Top 40 Restaurants in the U.S.
George Trois Restaurant Review
:
About the restaurant & décor: It's not uncommon to see a chef mingling with guests. To have him cook and hand deliver each dish personally, however, feels like a special occasion. Indeed, this single room, 18-seat restaurant next to chef Michael Lachowicz's Aboyer and Silencieux achieves that level of intimacy with a classic French tasting menu and the top toque's friendly banter. Eating in the white-washed dining room, refined yet without pretension, feels like having dinner at a family friend's, complete with a fireplace. Service complements the chef's warmth; pours of wine and bread replenishment don't miss a beat.

Likes: Service and traditional French fare.
Dislikes: A little difficult to find if you’re driving. It's next to Aboyer and Silencieux, Lachowicz's other concepts.

Food & Drinks: Paying homage to his uncle and grandfather --- both named George --- Lachowicz, who worked with the late Jean Banchet, clearly cooks with tenderness. His 12-course tasting menu ($205, plus tax and gratuity) creates definitive culinary moments that start and end with style. The opener is an Osetra Kristal caviar-topped crisp potato dome filled with a barely poached quail egg and celery root soubise. Perched atop a buttermilk blini and garnished with a garlic chive blossom, the dish paves the way for the artistry and flavor bursts to come. A duo of foie gras tartlette and terrine of Guinea hen and grilled wild ramps en gelée manages delicacy and richness. Dover sole Provençal sports a crispy, chicharron-like skin that takes its green color from chlorophyll. The palate-cleansing "Jewel" of Champagne and pink grapefruit sparkles in the mouth. Plateware is an equal partner in presentation. Pay attention to the pot au feu, whose hand-painted bowl is recessed just enough to keep the brioche-wrapped beef and rabbit and Oregon-sourced peas warm (truffles come through the sauce). The cheese course wows in its simplicity, riffing off fondue with toasted brioche cubes and a side of figs and Marcona almonds. A duo of desserts --- Cointreau-kumquat soufflé and banana and pistachio --- ends the meal fittingly with lightness and thoughtful design. The latter channels a forest feel, with pistachios scattered between swirls and caramelized banana slices. Wine pairings are memorable, especially the 2014 Domaine Jean-Marc Bernhard Gewürztraminer Mambourg and red Burgundy.