Posts About Bistronomic


This March, LM Restaurant Group celebrates National Coq Au Vin Day on Saturday, March 22. For the day, Managing Chef Partner Martial Noguier has prepared a special recipe, which will be available at all of the concepts.

LM Restaurant Group’s goal to bring distinctly French dining experience to Chicago area neighborhoods and Coq au vin is a dish that demonstrates what is good about French cuisine: simple hearty food, enjoyed with good wine an great friends. While eating coq au vin, time stops, which is why the dish has become timeless and loved by most.

The dish will be available for $21 at Bistronomic, $17 at Troquet River North, $13 at Troquet Ravenswood, and $16 at Brasserie by LM.

Coq Au Vin



3.5 lbs Chicken, free range or organic, cut into pieces

1 quart Red Wine, Full Bodied (Shiraz or Cabernet Sauvignon)

3 Carrots, Medium, Peeled and Sliced

2 Celery Sticks, Sliced

20 Baby Onions, peeled

1 tbsp Black Peppercorns, crushed

1 Bouquet Garni (parsley stalks, 2 baby leaves, 6 springs of thyme tied together)

2 tbsp Olive Oil

1 heaping tbsp. Plain Flour

1 tbsp Olive Oil

.5 lb Bacon, smoked streaky, ring removed, diced

1 lb Button Mushrooms

1.5 tbsp Unsalted Butter

1 tbsp Flat Parsley, chopped

Sea Salt

Black Pepper, freshly ground



  1. In a pot, bring the red wine to a boil and flambé to remove the alcohol. Cool down.
  2. Separately mix the chicken pieces, carrots, celery, baby onions, peppercorns and bouquet garni together and pour the cooled red wine over. Cover with cling wrap, refridgerate and marinade for 24 hours.
  3. Place colander over a large bowl and drain the marinade. Leave to drain for a minimum of 1 hour to remove excess juices. Separate chicken, vegetables, and herbs, pat dry.
  4. Preheat the oven to 390°F. Sprinkle flour on baking tray and cook in the oven for 8 – 10 minutes until the flour has a wonderful pale brown color. Reduce the heat of the oven to 300°F.
  5. Heat 2 tablespoons of olive oil in a thick-bottomed large casserole dish, sear and color the chicken pieces for 5 – 7 minutes on each side. Then with a slotted spoon, transfer the chicken pieces on to a plate, In the same pan, add the drained vegetables and herbs. Lower the heat to medium high and cook for 5 minutes.
    Spoon out the fat, add the flour and stir for a few seconds. Add the wine from the marinade little by little whiskey continuously to incorporate into the flour. Lastly, add the chicken pieces into the red wine sauce. The sauce should be smooth and coating the back of a spoon.
  6. Bring to a boil, skim, cover with a lid and cook in the preheated oven for 30 minutes. Place a large colander over a large saucepan and drain the coq au vin. Reduce the sauce by half. At this stage, you should be very pleased with yourself. Taste the sauce.
  7. Put the chicken pieces back into the sauce. Heat 1 tablespoon of olive oil in a non-stick pan, cook the diced bacon for 1 minute, add the button mushrooms and cook for 2 more minutes.
  8. Season with salt and pepper. Mix the diced bacon and button mushrooms into coq au vin. Sprinkle with parsley and serve the piping hot dish onto the table.


WHEN:          Saturday, March 22


WHERE:       Bistronomic

                        840 N Wabash

Chicago, IL 60611



Sunday – Thursday: 11 a.m. – 10 p.m.

Friday – Saturday: 11 a.m. – 11 p.m.


Brasserie by LM

800 S Michigan Ave.

Chicago, IL 60605





Sunday – Saturday: 6 a.m. – 10:30 p.m.


                        Troquet Ravenswood

1834 West Montrose Ave.

Chicago, IL 60613





Monday – Thursday: 12 p.m. – 12 a.m.

Friday: 12 p.m. – 2 a.m.

Saturday: 11 a.m. – 2 a.m.

Sunday: 11 a.m. – 12 a.m.


Troquet River North

                        111 West Huron Street

Chicago, IL 60654





Monday – Friday: 6 a.m. – 11 a.m.


Saturday – Sunday: 7 a.m. – 3 p.m.

Regular Menu:

Monday: 11 a.m. – 10 p.m.

Tuesday – Thursday: 11 – 12 a.m.

Friday: 11 a.m. – 1 a.m.
Saturday: 3 p.m. – 1 a.m.

Sunday: 3 – 10 p.m.



About LM Restaurant Group

Founded in 2009 by Nicole Quaisser and Stephan Outrequin, LM Restaurant Group is the unifying force behind Bistronomic, Brixton, Brasserie by LM, Troquet Ravenswood, Troquet River North and LM Catering. LM is uniquely French – committed to bringing a distinctly French dining experience to Chicago area neighborhoods. While each of the restaurants is unique, they share an esprit de corps. The ownership and executive chef are passionately committed to providing exceptional experiences across a spectrum of dining venues. Together they are re-defining French cuisine in America by serving beloved classics with modern dishes using local, farm-fresh ingredients and haute culinary techniques to create a menu that is exceedingly approachable.

About Martial Noguier

Martial Noguier brings more than 25 years of culinary experience to LM Restaurant Group. Originally hailing from Paris, France, Noguier worked for a number of French chefs before coming to the United States. He continued to gain experience while serving as Executive Chef and Chef de Cuisine for various prestigious hotels and fine-dining establishments such as Patina in California and Citronelle at the Latham Hotel in Washington D.C. before relocating to Chicago. Noguier served as Executive Chef and Corporate Chef at the venerable Pump Room in the Omni Ambassador East hotel as well Executive Chef roles at one sixtyblue and at the Sofitel Chicago Water Tower Hotel, which included Café de Architectes. Noguier was named a multi-time James Beard Foundation Award semi-finalist. He opened Bistronomic in February of 2011, which was received with wide acclaim.


#          #          #

Go to top