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Come on in and Get in the Kitchen!
(773) 754-7877
[email protected]
3617 N. Broadway, Chicago
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Pop-Up Southern Louisiana Southern Cajun Restaurant- Le Fleur De Lis Chicago

August 27 - August 30

For one weekend only! Get in the Kitchen is becoming Le Fleur De Lis Chicago Southern Cajun Restaurant by Chef Allen Rochelle!

About this Event

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

FOR DETAILS AND TO RESERVE CLICK HERE

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
  • Fried Catfish and Shrimp Platter with Cajun Fries
  • Red Beans and RiceV&GF with Fried Chicken Wings
  • Blackened Fish with Parmesan CreamGF 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 AnglaiseV
  • Beignets with Powdered SugarV
  • Rum Marinated Carmelized Peaches and Ice CreamGF

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 AnglaiseV
  • Beignets with Powdered SugarV
  • Rum Marinated Carmelized Peaches and Ice Cream

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.

FOR DETAILS AND TO RESERVE CLICK HERE

REFUND POLICY: NON-REFUNDABLE, but you can substitute anyone you like if you can’t make it.