Troquet River North, French Style

Troquet River North

Chardonnay

Chardonnay

Several years ago, a colleague who discovered my love for food and blogging about it had recommended a French restaurant in Chicago’s Ravenswood neighbourhood. Like some suggestions, I had entered it into my cellphone but never followed through. And when I did, finally, I discovered that the restaurant had moved closer to downtown. With Restaurant Week in full swing for Chicago, I saw a listing for Troquet, the restaurant that was once farther north, and that the restaurant was participating. So, it was off to 111 W Huron Street for a sampling.

With this being my first visit, I was more of a curiosity seeker than someone wanting to try a long list of menu items. I settled on a few dishes that I figured would be a good introduction to Troquet and a way to gauge whether repeat visits were worthwhile. The first dish that I started with was a bowl of creamy tomato soup. This came in a deep bowl, topped with some croutons that tasted like nothing from the bags at market, and also accented with a drizzle of chili oil. Before the first spoonful, it was apparent that this was not soup from a can, which some restaurants in the Chicago metropolitan area have sneaked out to tables. The chili oil didn’t overpower the base, yet it did provide a mild kick that made the tomato soup stand out as a favourite.

Tomato Soup

Tomato Soup

The second landing was a plate of dorade atop cauliflower, mushrooms, and spinach. Dorade was a curiosity menu item for me, being a lover of seafood, but having never had dorade. The texture was flaky with a faint note of silkiness. I initially thought that I had Chilean sea bass. The skin had been seared enough to have a bit of a crisp to it. However, the fleshy meat was succulent and bursting with flavour. The accompanying vegetables had been seasoned such that they were not screaming with salt or an excess of seasoning. This was a perfect landing.

Dorade

Dorade

The finale was an apple tart. The apples, which had mild hints of tartness and were crisp, were sliced thinly and served atop a flaky pastry that wasn’t a victim of too much sugar. This was an indication of the pastry having been baked on the premises from scratch. To make the dessert that more better, the caramel drizzle tasted like caramel that had been prepared using sugar and butter in a skillet in the kitchen. Yes, it was homemade. It was not melted blocks of Brach’s caramel.

Apple Tart

Apple Tart

Troquet is a spacious restaurant and surprisingly quiet. The interior gives off the feeling of a restaurant that was once a bar and has been repurposed. French restaurants in Chicago tend to have a bistro feel (casual) or a white tablecloth atmosphere (fine dining). River North boasts watering holes for those who love vibrant bar scenes. In the vein of French restaurants, Troquet is not a bar and while it’s not a pretentious place, the cuisine seems to stand out. For a place with great service and outstanding French food, Troquet is worthy of countless return visits.

Troquet - Hotel Felix Menu, Reviews, Photos, Location and Info - Zomato

Food and Photography, Gino’s Way

Recently, I returned to Oceanique, at 505 Main Street in Evanston, Illinois. With this recent visit being my fourth one since February, that says a lot. So, I will not give another review since I gave a raving review already. What I will do in this post is focus on an aspect of photographing food I have encountered in very difficult settings consisting of extremely low lighting and I will show you a few “before” and “after” shots I captured during my latest dining experience for reference.

I shot the photos in a setting with dark and conflicting lighting. There was a flicker in the lights, undetectable with the naked eye, but noticeable when looking at compositions through the viewfinder of the camera. Adding to the lighting were brown walls and white tablecloths that created an orange tint to the photos. Once you click on the photos and see them enlarged, you will notice how the lighting warmed the photos and overpowered the colours in some of the menu items. Using the “before” photo of Escargot, Salad, Duck Confit for reference, pay attention to the base of the wine glass in the upper left-hand corner of the photo. Put a footnote there, for I will mention that photo again later.

 

Lobster Salad

Lobster Salad

Scallop Under Kimchi

Scallop Under Kimchi

Escargot, Salad, Duck Confit

Escargot, Salad, Duck Confit

Chocolate Sunrise Cake

Chocolate Sunrise Cake

Before explaining how I transformed the shots of my recent dining excursion to “after” compositions, here are some logistics. I have four digital cameras that I use interchangeably when capturing impressions of food for blogging. There are the Nikon D90, Canon Rebel XS, Canon Rebel XT, and a Nikon 1 J1. The Nikon 1 J1 has become my constant companion. It is compact enough that I can manage it and have room on the table when I’m not using it. I can switch lenses on it much like I do with my prosumer cameras. Always cognizant of the restaurants’ staff and other diners, I never use flash on my cameras. I photograph with the cameras in manual mode so that I can allow in enough light and not have bursts of light distracting anyone. If lighting is too dim and I think there could be the possibility for blurred photos, I use a small tripod and a remote to the camera. Depending on how much food I order or how long I am at a restaurant, the zealot in me will photograph hundreds of photos from various angles before the server places the bill on the table.

As  you can see from the above gallery, I do post production on the photos. Referencing the photo of Escargot, Salad, Duck Confit, note that the glass that was originally in the upper left-hand corner of the photo is not in the final composition. I cropped the photo to remove the glass and made a minor perspective correction so that viewers zoom in on the food only. I applied white balance correction to remove the orange colouring cast the in the “before” shots. Doing this makes the natural colours of the food pop without any need for colour enhancements. My tools of choice for post production editing are Adobe Lightroom, Adobe Photoshop Elements, and Coral Paint Shop Pro. Unlike graphics artists who turn actors and actresses into alabaster dolls, I avoid manipulating food photos to the point of practically recreating a mockery of the original composition. Yes, I correct colour casts, remove artifacts, and crop to fill the frame. Still, I prefer not to detract from the original composition unnecessarily.

Not everyone who photographs food will be as overzealous with their photography as I am. In many cases, untouched photos do a better job of putting viewers at the table. I have often thought of my photos as looking staged. I look at past photos I captured years ago when I started blogging. They were some cool shots that came to life thanks to my point-and-shoot Konika-Minolta. My hobby is an addiction and there is no way that I want to let you see my passion in an unappetizing way. Wait, was that a bad pun? If only I could edit it the way that I do my photographs.