days, it seems as if the inspiration behind every dish can be
attributed to one very specific moment. At Le R ve Patisserie and
Café in Wauwatosa, it was the wild mushroom and rice stuffing served
at a family meal (a restaurant industry term for the pre-shift meal
cooked and enjoyed by the staff) that led to the creation of the
French bistro cafe’s fall pheasant entree. "Another chef
developed the stuffing, a dish his grandfather used to make, and
served it at family meal," explains sous chef Courtney Wilkerson.
"We all thought, ‘Oh! That would be really good in pheasant.’"
And so the dish was born.
The poultry is
brined and filled with the stuffing, then plated with a corn risotto
cake, braised cipollini onions and haricot vert (French for green
beans) and topped with a brown butter sauce and balsamic reduction.
The entire dish is an exercise in balancing salty and sweet — the
palatableness of the brown butter sauce pairs well with the brined
pheasant skin, and the braised onions’ subtle sweetness contrasts
the seasoned green beans. Wilkerson describes Le R ve’s culinary
approach as "bistro food done well." "We take our time
to make sure everything is done correctly," she says.
Ave., Milwaukee, (414) 778-3333, lerevecafe.com.