Sofitel Chicago Launches Chestnut Provisions - Housemade Cheese, Charcuterie and Preserves

SOFITEL CHICAGO LAUNCHES CHESTNUT PROVISIONS, AN ARTISANAL EFFORT FROM CHEF GREG BIGGERS

CHICAGO, October 7, 2014 – Sofitel Chicago Water Tower has been home to Café des Architectes and Le Bar, and now welcomes its latest endeavor, Chestnut Provisions. Conceived by executive chef Greg Biggers, Chestnut Provisions features an assortment of cave-aged cheeses, charcuterie, jams and preserves. The concept was designed to enhance the menus of Café des Architectes and Le Bar, as well as the Sofitel Chicago private dining menus and amenity program. “This has been a long time in the making,” says Chef Greg Biggers. “I’m really excited to have these products available and utilized in our new fall menus.”

Chestnut Provisions was a natural next step in the restaurant’s seasonal and local focus. Biggers’ dedication to local farmers has shaped his philosophy of sourcing the best product available. Chestnut Provisions takes this notion one step further by producing the best and freshest product in house, just steps from the dinner table. The result is a conscious approach to ingredient-sourcing, creating an authentic dining experience for guests.

A true labor of love, Chestnut Provisions is the result of several food quality initiatives taken by Biggers over the last several years. A Certified Professional of Food Safety, Biggers also achieved the HACCP (Hazard Analysis & Critical Control Points) certification for Sofitel Chicago and its operating food and beverage outlets. Other licenses along the way permitted Biggers to use sous vide cooking methods, to can and preserve produce and to dry age meat. Having these certifications placed his end goal within reach: to obtain a license for a Dairy Manufacturing Plant. It is a difficult license to achieve and requires strict production standards, including the proper equipment, expertise in pasteurization and a sterile working environment as mandated by the Illinois Department of Public Health. With this in hand, Biggers was able to move forward in utilizing his kitchen as a cheese production facility, complete with a temperature and humidity controlled cave.

While Chestnut Provisions’ offerings are largely driven by the season, diners can expect an evergreen selection of cave aged cheeses including Brie, Chevre and Taleggio. Charcuterie offerings include Soppressata, Pepperone and Brescola. The program will expand over time and will include specialty items such as a six-month aged raw milk cheddar cheese and Spence Farms Guinea Hog prosciutto. Diners can also look forward to lamb and goat charcuterie from Catalpa Grove Farm.

Canned products, which are harvested in the warmer months, bridge the gap of winter by incorporating the flavors of summer into dishes year round. Ranging from pickled carrots and banana peppers to preserved eggplant and flavored vinegars, Chef Biggers’ pantry is fully stocked with inspiration. Jams, both sweet and savory, include options such as cherry mustarda, pineapple miso and strawberry tomato and serve as the perfect accoutrement to cheese and charcuterie.

Additional information and updates on Chestnut Provisions can be found at www.cafedesarchitectes.com/chestnut-provisions

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Contact 

Chrissy Cox, Public Relations, 312-324-4074