According to a recent article from the Chicago Eater, Chef Paul Virant will soon open a new concept called Petite Vie at 909 Burlington Ave in Western Springs.
A representative of Petite Vie was not immediately available for commentary upon What Now Chicago’s request.
According to the article, Petite Vie is scheduled to open sometime in the late spring of this year. Petite Vie is stated to be a French cafe and brasserie.
“Virant doesn’t dwell on sentimentality about Vie’s closing, which after 19 years “just didn’t feel right anymore,” he says, especially in light of ongoing issues with its former landlord. This won’t be an issue at Petite Vie, as Virant purchased its Burlington Avenue building. It’s slightly smaller than Vie and will seat around 65.”
“A menu isn’t yet finalized, but for culinary inspiration, Virant recently took a trip to France — his first since 1995 — which generated ideas like a selection of quintessential hors d’oeuvres (think “little potted things,”) like duck liver mousse and smoked salmon rillettes alongside pickles and crispy lentils designed to whet the appetite.”
“He also encountered a tweaked version of oefs mimosa, or classical French deviled eggs, that will make its way onto the menu at Petite Vie. Instead of traditional hard-boiling, his team will soft-boil the eggs to create a delectably jammy texture and top them with a delicate crab salad or seasonal vegetables.”
According to Paul’s website, “Chef Paul Virant is executive chef and owner of Petite Vie (coming 2024), Vistro Prime, and Gaijin. Vie, Virant’s flagship restaurant in Western Springs, Illinois, opened in 2004. Vie honored his background of cooking seasonally, sourcing locally, and utilizing traditional methods of preservation.”
“The ever-changing prix fixe menu of contemporary Midwestern cuisine offered guests the distinctive opportunity to enjoy local flavors and ingredients year-round. The restaurant closed in October 2023 and will reopen in 2024 around the corner from the former space as Petite Vie, a French café and brasserie.”
“Virant’s other projects include Jar Sessions, a locally produced, small-batch line of pickled and preserved products, and his 2012 cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux.”
