Lunchbreak: Fresh pea and capriole goat cheese tartines, prepared by Bistronomic chef Martial Noguier

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Martial Noguier

840 N. Wabash Avenue
(312) 944-8400

Bastille Day is on Friday, July 14. Bistronomic will offer a three-course, prix fixe menu for just $39 - Friday, July 14-Sunday, July 16.

Fresh Pea and Capriole Goat Cheese Tartines with Summer Vegetables
Yield: 4 Tartines

4 slices of bread, 1/2-inch thick and toasted
1/2 cup fresh peas
1/2 cup Capriole goat cheese
2 tsp fresh lemon juice
3 tsp extra virgin olive oil
1 tsp of creme fraiche
kosher salt and freshly-ground black pepper, to taste
4-6 tender asparagus stalks, cut into 2-inch pieces
2 summer onions, white parts sliced into thin strips
a handful of fresh parsley, watercress leaves or pea shoots

In a food processor, combine 1/4 cup of the peas, Goat Cheese, creme fraiche, olive oil and the lemon juice until blended but still a bit chunky. Season with the salt and pepper, to taste. Spread on to the toasted bread, and top with the remaining peas, the asparagus, onion, herbs and olive oil. Finish with salt and fresh pepper, serve immediately.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.