Matt Tobin

March�

Location 833 W. Randolph Street Chicago, IL 60607

Reservations 312.226.8399

Growing up in the Midwest, Executive Chef Matt Tobin celebrates the simpler ways of cooking, yet he studied classical French cuisine at CHIC-Le Cordon Bleu. Here, he fell in love with the style, honing his craft of taking classic preparations to a contemporary level. Chef Tobin has graced the Indianapolis kitchens of House Café and Loughmiller’s, as well as Chicago’s Argo Tea and Opera.

Marché is a grand French brasserie with a theatrical, Cirque-du-Soleil type atmosphere in the Randolph Street market district. Presenting both traditional and modern fare, we invite you to enjoy Marché’s whimsical interior and elegant sidewalk café.

Watch Matt Tobin

Diver Scallops �Pour le Printemps� (for Spring)

Ingredients

2 U-10 diver scallops

2 oz. French cut sweet corn

2 oz. organic cherry tomatoes

1 oz. fresh fava beans

1 bunch flat leaf parsley

3 oz. truffle oil and olive oil blend

1 egg yolk

1 garlic clove, minced

2 teaspoon Dijon mustard

1 tablespoon lemon juice

1 oz. butter, unsalted

salt and pepper

Method

1) In a bowl, combine the egg yolk, garlic, mustard, lemon juice, half the bunch of parsley and whisk for 30 seconds, then slowly drizzle in the oil blend until the mixture emulsifies into an aioli. 2) Season scallops with salt and pepper and olive oil (to prevent sticking), then grill on both sides for 3 minutes each. 3) Add the butter to a hot sauté pan. When completely melted, combine corn, tomatoes and favas. Season with salt and pepper to taste. Sauté until tender, then add remaining parsley.

To Serve

Spoon aioli on the plate. Place sautéed vegetables on the sauce. Place scallops on top of the vegetables and garnish dish with either sunflower or radish sprouts.