Image Credit: Meghan Leigh Photography
There’s something for everyone! Perfect for a fun date or a group of friends.
Chicago’s Loop is just that, a loop of everything you can imagine. Streets lined with bars, cafes and restaurants draw the attention of locals and visitors alike. With so much to choose from, the decision of where to nestle in on a cold winter day can become overwhelming. Hangry is a term we throw around with laughs but something that can also be oh-so-real. Take the guess work out of it and let us do the thinking for you.
Imagine walking the beautifully decorated streets of Chicago, whether alone or together with friends, when hunger hits. You’re not interested in a quick binge, but rather a nice place to duck into and enjoy the moment. 100 West Monroe Street is home of Cochon Volant, a vibrant French inspired brasserie, bakery, and bar.
Cochon Volant’s eye-catching décor and welcoming personalities will set the tone for a meal you’ll never forget. From breakfast to dinner, Cochon Volant boasts a menu unique enough to capture the hearts of foodies, yet has items that will satisfy even the pickiest eaters.
These menus are the brainchild of Chef Matt Ayala, so who better to get the inside scoop from than Chef Ayala himself? See below for our Q&A!
The location of Cochon Volant, I feel like, is perfect for the atmosphere of the venue. What went into deciding on a location? Do you think “location is everything” as people sometimes say?
“The Loop was in dire need of a lunch spot. Cochon Volant is filling that need. I think location is important, but if you have great food and service- people will visit your restaurant no matter the location.”
Do you have any favorites on the menu?
“I am excited about the newest additions to the menu for Fall/Winter, especially the harvest chicken and seafood stew.”
Where do you draw inspiration from in life.. in the kitchen?
“I pull from anything visual and from my surroundings. I work long hours. I am most inspired going on little to no sleep. If I have a full 8 hours of sleep, I am not inspired. I am also motivated by my team’s hard work- when everyone is working hard on the line, they teach me a thing or two.”
What is the most exciting part of seeing your ideas come to life?
“To me, cooking is like art. Rather than follow a recipe exactly, I like to follow the idea of the recipe. You don’t always know what you’re going to get until you’re in the kitchen mixing together the ingredients and working with the flavor. It’s most exciting when those ideas work, and when the customers really enjoy the food- I hope that people are inspired by the food.”
What is the most rewarding part of what you do?
“I love watching customers leave Cochon Volant happy. We want everyone to have a great meal and a great time. If what my team and I do in the kitchen contributes to that happiness, that is a big reward.”