George Trois

Wow!.Just wow! We had the pleasure of dinning at George Trois in Winnetka recently. The amazement started the second that we walked in and didn’t stop until well after we had left. The staff who seemed to be there specifically for us, which included: Sergio, Daniel and Frederic, were by far the most attentive, knowledgeable and experienced group of professionals that I have ever come across in any restaurant. The food is almost too incredible for a novice like me to describe, and the freshness was unbelievable. The flavor of each component of each course was easy to taste individually while the wine flights that the professionals chose for us only highlighted the amazing flavor. The courses were put together in such a way that everything flowed together seamlessly and there was never a clash of anything, something that we both have experienced at other multi course establishments. I am not one to toss this word around without it being justified, but using the word «Awesome» is totally justified in this case.

My wife and I have dined at Michaels for years and consistently experienced an ever changing, diverse menu that demonstrates everything that is great about French cuisine combined with American innovation. Our first trip to George Trois was beyond amazing. We experienced the 10 course menu with wine pairings and could not get over how delicious every bite was. The staff was a huge part of what made our evening. You can feel that everyone who works at Michael’s and George Trois takes pride in their work and making guests feel welcome. Our server/​sommelier, made our experience with his wine pairings, food knowledge and professional disposition. I can’t say enough about our first time at George Trois and we’ve have already made another reservation to return with friends.

Been going to Restaurant Michael for 5 years and loved every visit. When my wife and I heard about the concept of George Trois we couldn’t wait to get out there to give it a try. Yet again Chef Michael does not disappoint!
George Trois is the small dining room off of the main dining area. While the Restaurant Michael portion of the restaurant is more geared toward a ¾ course menu, the only options at George Trois are an extended tasting menu with choices of 7 or 10 courses. The one thing I do wish is that they would post the menu online. If you are on the Restaurant Michael they will share the menu and describe in detail every course. That is what we did and it ultimately sealed the deal on us going to George Trois instead on the next visit.
Service was excellent at all levels, from the wine/​water service to Chef Michael coming out personally to explain every dish. Everyone maintained a high level of professionalism yet made the atmosphere relaxed and not pretentious.
On to what really matters, the food. We opted for the 10 course menu. We have been to some of the best restaurants throughout the country and I can’t remember very many times where there were no safe dishes in an extended tasting menu. This was one of those rare times when the chef constantly pushed the limits, sans the cheese course. Chef Michael was extracting flavor with every dish. Some of our favorites were the rabbit, venison, and the custard which included a foie macaroon.
Chef Michael doesn’t employ the same philosophy as Thomas Keller where Keller will not repeat ingredients on his tasting menu. We didn’t mind that as the ones that were used multiple times were foie gras and truffles. If you are fan of them, you will appreciate how often they showed up.
We also did the wine pairing of which we enjoyed. The pairings were for the foie, loup de mer, rabbit, and venison courses.
This is definitely a splurge opportunity. The combination of quality of preparation, luxurious ingredients, and excellent service make this a place that you are making a mistake if you pass just because of the price.

This is a wonderful restaurant and is clearly (IMHO) the finest restaurant on the Northshore.
We came here last weekend for a friend’s birthday party and I had my typical low expectations for Northshore dining. Chef Michael and his wonderful staff completely blew me away. Food, Service, and Wine were all exemplary. It was like a fine dining Hat Trick.
We had the 10 course menu and each course was fantastic. The food is very much in a classic French style, but the interpretations were unique and the technique flawless. Starting with Pumpkin Truffle custard (savory, smooth and a lovely subtle way to begin the evening) the tone was set for a sophisticated meal.
Second course of Lobster was terrific, but the accompanying blini, caviar, and quail egg on top of fennel crème fraiche was utterly divine. I’ll remember that crème fraiche for quite a while.
Foie Gras was 2 ways, one hot and one cold (torchon). Both were terrific and I had no clear favorite. Pro tip — come here with non-​foodies who will not want to eat the Foie Gras. I can verify that eating two servings of Foie is good for your soul, especially with your friends looking on and wondering how you can eat all that weird stuff.
Loup De Mer — perfectly cooked with crispy skin and subtle truffle infusion.
Venison — delicious
Fillet of Beef «En Brioche», a dish I originally had low expectations for. How many boring dough encrusted beef dishes have we all been subjected to? Normally dull and trite this dish was a revelation. The beef was tender, flavorful, and perfectly cooked. However, it was the Brioche which put this dish over the top. Not at all bready like you’d expect, this was moist, tender, and the perfect textural compliment to the tenderness of the beef. Absolutely loved it.
Desserts were equally delicious. A small but lovely and well selected cheese course was followed by Soufflé (always a winner) and something called «Symphonie de Fruits». I wish I could describe this dish better — it was very delicious. Several balls of mousse (?) intensely flavored with various fruits — it was shockingly light and very yummy.
Let me call out the service, which was outstanding. The sommelier was appropriately descriptive and entertaining in his presentation (we had the wine tasting). Selections were generally outstanding. I really appreciated his approach and firm but delicate touch with the crowd. Service beyond that was also wonderful — a level of excellence which you don’t see at any but the top restaurants.
Finally, let me call out Chef Michael who graciously introduced each course. Not only is he an outstanding culinarian but he is quite the performer as well. His descriptions and stories behind each dish were warm and interesting. His passion for the meal really shone through and was a wonderful addition to what could easily have been a stuffy evening without him.
If you are looking for fine dining options in Chicago, and particularly the Northshore I cannot recommend this lovely restaurant strongly enough.