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About Relais & Châteaux
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Relais & Châteaux Chef

Jean Joho

Relais & Châteaux Chef

Jean Joho
Everest
Member Relais & Châteaux from 2002
440 South LaSalle Street,
60605 Chicago
United States

RESTAURANT

Everest

Menus 89-120 USD s.n.i.

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terminology: t. = tax s.n.i= service excluded s.i. = service included : t. = tax - s.n.i = services excluded - s.i = services included


STORY OF A CHEF

I grew up in Barr, in the Alsace, in a large family, and my father was a very successful business person who always entertained customers in our home. We would have a menu for the week and lots of guests. This was the 1960’s when it was considered rude to take a customer to a restaurant. My father also loved to cook for the family and this had an influence on me. So at the age of 11, I made my first pre-apprenticeship. It was summer time. I learned about beautiful food: chopping five or six pounds of truffles, for example. It was a whole different world: the best, the best, the best. The best green beans, the best parsley, the best chives! I did this for two summers in a row. At my country house, I have orchards and a vineyard. It’s an inspiration to see all that fruit. I am surrounded by the environment I love. I also love fishing in the northern lakes.

AMERICAN CHEESES - HOW DO YOU SERVE THEM?

I serve them as they are, with a few seasonal garnishes — perhaps a quince paste, a fig purée, grilled pine nuts with pine honey or cubes of Asian pears. And of course an Alsatian wine!

AMERICAN CHEESES - WHAT CHEESES DO YOU USE?

For 27 years I’ve been using only local products in my restaurants, working closely with the producers to ensure that I always have the best. All of the cheeses at Everest are artisanal products from Wisconsin, Michigan, Indiana and Iowa.

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