Brothers branch out from family restaurant and push French food into a new era

Oliver and Nicolas Poilevey took over their family’s restaurant when their father, a legendary French chef, suddenly died in 2016, and over the past few years, they’ve maintained that establishment while pushing French food into a new era. At Obelix, the two fuse French flavors with other international cuisines, breaking boundaries and delighting diners. Jeff Glor has more.

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On the dish this morning the brothers PVE of Chicago including their signature restaurant obeliks Oliver and Nicola PVE took over the family business when their dad a legendary French chef died suddenly in 2016 not only have they maintain the restaurant he built but they’ve cast out

On their own pushing French food into a new era while throwing in a little Mexican Korean German and whatever else strikes their fancy my dad was just like such a large on life figure he was you know he he was the restaurants you know like people

Came to see him more than 50 years ago jeanclaude PVE brought French cooking to Chicago which eventually included his famed Bistro laon but in 2016 on the way back from the restaurant PVE died in a car accident it was up to his sons to take over in order order for this restaurant

To keep going you know it it had to come from us if we took any kind of dips it would have been oh this wouldn’t have happened if your dad was around kind of thing so we were we were lucky enough that we uh we executed well so we didn’t

Have to fight any of that you were worried that I mean you had have been worried that people say that worried is a is a strong word but it’s something that uh I would be terrified people people still say it and what do you say to them when they say that well usually

You can look around the the dining room and it’s pretty full and we we we’re pretty confident in the in the the product that we’re putting out and the service we’re putting out so it it kind of blows off my shoulder not only have Oliver working the kitchen and niola handling the wine

And the front of the house maintained laon but they’ve made their own Mark at what point did you decide that you wanted to do something on your own I think we had always wanted to uh you know me and ni talked about it sometimes about if we had our own French

Restaurant but I I don’t know you know sometimes you just want to you want to get out of the the shadow um I think we have another story to tell and I think that’s that’s what we’re trying to do that story is oikes hey supper’s ready roast roast ball named after the portly

French cartoon character known for his love of wild boar why don’t you eat it’ll get cold otherwise plus the takaria Oliver owns Ching gong Oliver’s love of French and Mexican helped him create things like the fuo a f gr Taco so f is basically all

Fat so if you cook it forever then it’ll reduce to nothing see I’m worried already it’s been on there too long but you’re it’s the see once it starts to get a little more color I’m going to flip and I’m going to do a little basting you know how to base no all

Right I do know how to base I think yes once the FAA is seared and basted Oliver fries the Masa in the leftover fat for those who don’t know Masa is tortillas before they’re cooked Yep this probably my favorite part of the dish just that that tortilla all the flad soaked in is

Great I could eat it by without the tacos it’s really nice why not it looks amazing before you even made it yeah so I’m going to take this I gave it a little dab just so you know so it’s not so greasy but it’s gonna be a little bit

Of greasy uh then I’m going to take a little bit of grape Jam that we make homemake in house I’m just going to shmear it all over it f groes great with sweet stuff like sweet and tangy stuff so that was followed by the fried FAA and especially Blended salsa matcha with

Pickled currants malen salt red vein sorl and fresh lime this is the fuo wow that is awesome the fuo was just one of the plates Oliver and niola selected for their dish presentation when you look around at all this none of this would have been served maybe maybe maybe

This here maybe uh but otherwise no what would your dad have said looking at at all this you love say what is what is this this is not flinch Cuisine that’s what he yeah also included crisp tuna rice with um bosi and Japanese mustard two kinds of macaroons peanut butter and jelly and

Fagra with date puree truffle toast with whipped Boron that is decadent mhm the Truffle toast was one of the one of our opening dishes we’re going to do it with a waffle though so we still might bring that back yeah P or crout with wild boar

This is boar yeah so this is B fagra duck and it has pork in well how am I eating this just put it in your mouth tet Deon fried Pig’s head cooked Korean Style with kimchi wild Turbo with champagne bur Blanc black trumpet mushrooms and melted leaks I think the problem that Oliver

And I have a lot of French restaurants it’s very seted and forgiven they come up with an opening menu and it’s not overly seasonal the menu items aren’t being improved this is fantastic yeah yeah I love turbo I love the turbo Turbo is amazing is your favorite fish my

Favorite fish yeah I it might be my new favorite Shak Royale ham Hawk terine smok keilbasa snail bu and Blanc sauerkraut and wagyu pastrami wagyu pastrami wagyu pastrami yeah so it’s even more fatty I’m never eating any pami other than wagy from now on for dessert me fo caramelized puff

Pastry and banana with caramel and espresso butter cream you’re bringing France French cooking mhm into every country in the world yeah Mexico mhm Korea Japan this is germanish this is this is Alan but which is there yeah that’s elsan that’s where all my family’s from really we’re elsan very cool

Go I think what this restaurant is is really what the younger people are opening up in places like Paris which is hands down a French restaurant but they are not worried about following the rules anymore they’ve already followed all the rules and now they are way more uh curious about International flavors

Spice um maybe a little less butter than previous generations all these things uh were not used in French cuisine really at all I just think they’re great and anding some those dishes so when I showed up I was starving and we were still a couple hours away from actually

Doing the dish and eating the fuo and Oliver made me like some cheese um so I brought you guys a selection finished no I have finished including the deliss deor Bor Boron nice try you’ve been working on your French death I’m impressive which means burgundy Delight all right Del Bor and

Who knew you were alaan I am alsacian I love it we learned alas line I think I’m going to have to pay a visit on the next visit food looked amazing thank you