Christophe David

NoMI

Location Park Hyatt Chicago7th Floor Chicago, IL 60611

Reservations 312.239.4030

Christophe David’s passion to become a chef was first kindled while growing up in Lyon, France. It was from his boyhood idol, Chef Paul Bocuse, that David procured his first stint at La Tour Rose. He went on to work for some of Europe’s most celebrated Michelin-Starred kitchens, including: Borgo San Felice, Château de Bagnols, Lucas Carton and the legendary Taillevent.

He worked as executive chef at Park Hyatt hotels across four continents before taking over the helm at NoMI in 2005. From a four-course meal in the stunning main dining room to more casual fare in NoMI Lounge, NoMI Garden or Cellar on the Seventh—all offer a distinctive take on Chef David’s palate-pleasing contemporary French cuisine with a global flare.

Watch Christophe David

White Asparagus Veloute

Ingredients

3 bunches white asparagus

2 medium leeks, white part only, thinly sliced

4 tablespoon unsalted butter

1/4 cup dry white wine

6 cups vegetable stock

1 sprig fresh thyme

1 cup cream

4 slices Jamon Iberico, cut into small pieces

12 fresh morel mushrooms, roasted

12 toasted marcona almonds, split in two

2 roasted piquillo peppers, cut in strips

Method

1) Trim 1/2 inch off stem of asparagus, peel with vegetable peeler, cut tips into one-inch pieces. 2) Bring pot of water to boil, season with salt, sugar and fresh lemon juice—should be pleasantly sweet, salty and lemony. 3) While water boils, in another pot melt butter and gently cook leeks until tender. 4) Cook tips in seasoned water until just tender, chill in ice water and reserve. 5) Cook stems in seasoned water until just tender. 6) Add stems to leeks, add wine—cook until wine is almost evaporated. 7) Add thyme and stock, cook about 15 minutes. 8) Remove thyme, puree contents of pot until smooth. 9) Strain through fine sieve. 10) Finish with cream, salt and white pepper (to taste).

To Serve

Reheat mushrooms, peppers and tips in touch of butter. Arrange with Iberico and almonds in bottom of bowl. Garnish with tiny herbs of baby lettuces. Pour soup at table.