Vodka Gastronomique: Chef Alain Ducasse' team for the perfect way to drink vodka – with food! As one of the world's most decorated chefs, Ducasse and Grey Goose Cellar Master Francois Thibault recently collaborated to create a vodka that pairs with your meal and have it spark a world-wide culinary trend.
Ducasse and Thibault were interested in examining the reinvention of fine dining in Paris and beyond, which abandons the sedate formality usually associated with white tablecloths in favor of a more modern, energized experience – one that still answers a desire for upscale quality. The new expression of vodka gastronomique, celebrates the notion that vodka can be enjoyed during culinary occasions – particularly for those looking to revitalize fine dining with innovation, excitement and a beverage that can awaken the spirit rather than send it to bed.
First introduced into the Chicago market by Chef Noah Sandoval and Bartender Julia Momose of Oriole (661 W Walnut Street), Grey Goose Interpreted by Ducasse incorporates three different levels (light, medium and dark) of toasted soft winter wheat from Picardie, which is used in the production of Grey Goose Original. With the intention to explore the art and science behind food & cocktail pairings, the group was honored to be among the first to work with Grey Goose Interpreted by Ducasse. Included in the growing list of Chicago restaurants to carry this limited-edition vodka are Bad Hunter (802 W Randolph Street) and Gibsons Italia (233 N Canal Street). Stay tuned for more places to come!
Want to take a stab at Vodka Gastronomique at home? Grey Goose Interpreted by Ducasse is available for purchase at Punt and Plume (1324 W Wrightwood Avenue), Binny's South Loop (1132 S Jefferson Street) and A&S Beverages (308 E 75th Street), as well as online at reservebar.com. Below are some fun recipes to try and make your dinner the way Ducasse intended it to be!