The Blanchard's chef Jason Paskewitz heats up the season with inventive takes on rich stews and hearty comfort food dishes at his new Lincoln Park restaurant.
Duck à l’orange at The Blanchard.
“The colder it gets, the more I braise,” says chef Jason Paskewitz. That means it’s cassoulet time at The Blanchard, Paskewitz’s buzzed-about new Lincoln Park brasserie, where he creates the signature winter dish by simmering duck confit, pork shoulder, ham hocks, bacon, and sausage with duck fat and beans, topping it off with a crunchy herb crust. Other winter-worthy dishes on the Gemini Bistro alum’s menu include blanquette de veau and duck à l’orange. Says Paskewitz, “It’s my favorite time of year to cook.” 1935 N. Lincoln Park W., 872-829-3971