A French Fine-Dining Spot Learns How to Do Carryout in the North Shore | Eater Chicago

"In its incarnation as a noisy brasserie, Aboyer blends French technique with approachable, pandemic-era practicality: the new menu pairs French classics such as coq au vin and foie gras (collected under a "Les Classiques Michael’s" section) with American comfort items like chicken wings and quesadillas filled with Oaxacan cheese made on-site. During the pandemic Aboyer pivoted to delivery with portable staples—meatloaf and Italian beef—while also offering two distinct escargot preparations (an appetizer with garlic and Pernod and an entrée with Roquefort and bordelaise)." - Aimee Levitt