Le Fleur de Lis Chicago takes over Get in the Kitchen in Lakeview, Chicago
Chef Allen Rochelle hails from a small city in southwest Louisiana (New Iberia) that embraces the Cajun/Creole culture and food. Allen's flare has been featured in The Chicago Tribune and Chicago’s Best along with several television programs including: Hungry Hound, LeShock Value, and 190 North.
Chef Allen will be offering an amazing array of Cajun inspired dishes in a Prix fixed menu to tantalize all palates.
HOW IT WORKS:
Reservations are strongly encouraged due to COVID compliance, but walk ins are welcome. Call ahead for availability.
In order to reserve, simply select your date and time above.
When you come in for dinner or brunch you will choose your choices for Appetizer, Entree' and Dessert.
If you are electing the Seafood Boil upgrade, make sure to select the "Seafood Boil" option when you order.
We are also BYOB, so bring your favorite bottle!
Thursday Dinner 6PM or 8PM
Friday Dinner Starting at 6PM or 8PM
Saturday Brunch 11am - 3pm
Saturday Dinner Starting at 6PM or 8PM
Sunday Brunch 11am - 3pm
Sunday Dinner Starting at 6PM or 8PM
DINNER MENU:
Choose 2 of the following as your Appetizer and Entree'
Chicken and Sausage Gumbo w/ RiceGF
Collard Green Egg Rolls with a Cajun Dijon Sauce with Ground Dirty Rice
Seafood Cake with a Corn Maque Choux with Remoulade with Ground Dirty Rice
Creole Butter Shrimp w/ Scallions and Rice GF
Fried Catfish and Shrimp Platter with Cajun Fries
Red Beans and Rice V&GF with Fried Chicken Wings
Blackened Fish with Parmesan Cream GF sauce w/ Mac and Cheese and Sautéed Spinach
Chicken and Beef Sausage Jambalaya
SEAFOOD BOIL UPGRADE. For just $25, partake in Chef Allen's Amazing Creole Seafood Boil featuring 1lb of Shrimp, 1lb of Snow Crab Legs, Corn, Beef Sausage & Potato with Remoulade Dipping Sauce! Make sure to select the "Seafood Boil" option for your time and date.
Choose 1 Dessert:
Bread Pudding (walnut & raisins) w / Crème Anglaise V
Beignets with Powdered Sugar V
Rum Marinated Carmelized Peaches and Ice Cream GF
BRUNCH MENU:
Complimentary Yogurt, Granola, Fruit and Croissant with Butter & Jelly
Choose One Entree':
Homemade Biscuits with crawfish etouffee gravy with 2 eggs
Blackened Shrimp and Grits topped with a Corn Maque Choux
Fried Chicken Wings and Waffles with a Praline Syrup
Build your own omelet w Toast
Andouille Sweet Potato hash with 2 eggs
Holy Trinity – Creole Butter Shrimp, Crawfish Etouffee, and Jambalaya
Cajun Fried Rice (Chicken and Shrimp) topped with the perfect fried egg
Choose One Dessert:
Bread Pudding (walnut & raisins) w / Crème Anglaise V
Beignets with Powdered Sugar V
Rum Marinated Carmelized Peaches and Ice Cream GF
Address: Get in the Kitchen! |3617 North Broadway
More About the Chef: Allen hails from a small city in southwest Louisiana (New Iberia, LA) that embraces the Cajun/Creole culture and food. At an early age, numerous family members taught Allen how to make Creole food. Allen attended Xavier University of Louisiana and graduated with a degree in Computer Networking and Engineering. Allen frequently visited Chicago during college and was blown away by the endless opportunities of the city. After college, Allen worked in food service for the Hotel Intercontinental in New Orleans. He next took a job with a national seafood restaurant chain and ultimately ended up in Chicago. Equipped with a desire to serve others the exceptional Southern delicacies that defined his childhood; Allen opened his first restaurant, Le Fleur De Lis, in 2010 in the Bronzeville neighborhood of Chicago. The food served at the restaurant has been featured in The Chicago Tribune and Chicago’s Best. In the past year the restaurant has been featured on several television programs including: Hungry Hound, LeShock Value, and 190 North. Allen looks forward to the creation of a Creole fusion menu.
REFUND POLICY: NON-REFUNDABLE, but you can substitute anyone you like if you can't make it.
All Reservations for dining will be subject to social distance guidelines. No parties of 6 or more allowed. If you have a party larger than 4, please email ajrochel@gmail.com for inquiries.