On February 21, Chicago magazine hosted its first Secret Supper of 2023 at Chicago’s new French restaurant, Obélix. Attendees enjoyed a five-course dinner curated by chef Oliver Poilevey. The custom menu featured creative dishes such as a raw bar trio, tuna crudo niçoise, brandade croquette, and citrus Vacherin for dessert. The entrée course of duck confit, an Obélix staple, was accompanied by squash gratin and topped with citrus gastrique. Guests enjoyed traditional cocktails (old-fashioned, Last Word, and French 75) featuring Beam Suntory spirits Legent Bourbon, Sipsmith London Dry Gin, and Haku Vodka.
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The sold-out Secret Supper was hosted at River North's Obélix.
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The menu for the evening.
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Chef Oliver Poilevey put the final touches on the duck confit entrée.
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Brandade croquette with tapenade aïoli, fennel, radish, and Espelette.
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A group enjoying the Secret Supper experience.
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Cocktails were sponsored by Beam Suntory.
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Monique Batteast and Karlisa Williams.
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Tuna crudo niçoise: chef Oliver Poilevey's play on the traditional French salad with cherry tomato, green bean, olive, anchovy, and quail egg.
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An Obelix bartender made French 75 cocktails with Haku Vodka, passion fruit, lemon and bubbles.
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Keith and Colleen Weiler.
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Guests snapped photos of the raw bar trio (oysters, mussels, and king crab) prior to diving in.
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A snapshot of a lively Secret Supper.
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The 5-course dinner ended on a sweet note with citrus Vacherin dessert. The dish consisted of angel food cake, marmalade, passionfruit, coconut ice cream, meringue, citrus supremes, and tarragon.
Photograph: Fox & Harrison Creative