Chef Lon Symensma has made quite a name for himself in Denver as a master of modern Asian cuisine with restaurants like Cholon and Cho77. As such, people might be surprised to hear that the focus of his next restaurant, LeRoux is entirely European. But European gastronomy is by no means outside his wheelhouse, for the first 11 years of chef Symensma’s career (he has been at it since he was 14), he cooked entirely European, working in restaurants across France and Spain.
https://www.cholonconcepts.com/wp-content/uploads/2019/08/shortie.jpg38405760Savanna Roncohttps://www.cholonconcepts.com/wp-content/uploads/2019/09/cholon-restaurant-concepts-monogram-dk-264x300.pngSavanna Ronco2018-12-28 08:00:232019-08-20 21:13:53New LoDo Restaurant Brings European Decadence to Denver with LeRoux
“Even if you’re not familiar with the term “mille-feuille,” you’ve probably eaten the French pastry. The phrase means “thousand-leaf,” which accurately describes the paper-thin layers of puff pastry that go into Napoleons and other labor-intensive desserts. Now imagine standing over a prep counter all day cutting mushrooms into equally fine slices, stacking them in a terrine and baking the terrine until the mushrooms form an almost solid loaf that’s sliced and served as an appetizer. Each layer comes apart to provide an intensely flavored bite of nothing but king trumpet mushroom, butter and salt.
That’s the kind of effort that goes into nearly every dish at LeRoux, chef Lon Symensma’s new French/European restaurant that opens tomorrow, December 28, next door to ChoLon, the chef’s eight-year-old, Asian-inspired eatery on the 16th Street Mall.”
https://www.cholonconcepts.com/wp-content/uploads/2019/08/LR.jpg497745Savanna Roncohttps://www.cholonconcepts.com/wp-content/uploads/2019/09/cholon-restaurant-concepts-monogram-dk-264x300.pngSavanna Ronco2018-12-27 08:00:102019-08-20 21:16:49LeRoux Captures the Essence of Chef Lon Symensma’s Culinary Journey
“The first of Chef Lon Symensma’s fleet of local restaurants is now famous for its delicate steamed dumplings — a Chinese tradition, in this instance encasing cheesy French onion soup with a sherry-infused broth.”
“Lon Symensma is a busy man these days. This past month alone, Symensma played musical restaurants, shuffling the three-year-old Cho77 out of its Broadway digs and replacing it with south-of-the-border restaurant, BorraCho Tacos. But worry not Cho77 fans—the street Asian food concept will soon reside next to its sister restaurant, ChoLon Modern Asian Bistro, later this winter. Speaking of ChoLon, the LoDo restaurant marked eight years in business this past October, celebrating with an all-out bash replete with endless bites and libations.”
https://www.cholonconcepts.com/wp-content/uploads/2019/08/lon.jpg10801080Savanna Roncohttps://www.cholonconcepts.com/wp-content/uploads/2019/09/cholon-restaurant-concepts-monogram-dk-264x300.pngSavanna Ronco2018-12-01 08:00:132019-08-20 22:30:10In the Kitchen with Lon Symensma
New LoDo Restaurant Brings European Decadence to Denver with LeRoux
/in LeRoux Press, News & Updates, Press /by Savanna RoncoChef Lon Symensma has made quite a name for himself in Denver as a master of modern Asian cuisine with restaurants like Cholon and Cho77. As such, people might be surprised to hear that the focus of his next restaurant, LeRoux is entirely European. But European gastronomy is by no means outside his wheelhouse, for the first 11 years of chef Symensma’s career (he has been at it since he was 14), he cooked entirely European, working in restaurants across France and Spain.
New LoDo Restaurant Brings European Decadence to Denver with LeRoux
LeRoux Captures the Essence of Chef Lon Symensma's Culinary Journey
/in LeRoux Press, News & Updates, Press /by Savanna Ronco“Even if you’re not familiar with the term “mille-feuille,” you’ve probably eaten the French pastry. The phrase means “thousand-leaf,” which accurately describes the paper-thin layers of puff pastry that go into Napoleons and other labor-intensive desserts. Now imagine standing over a prep counter all day cutting mushrooms into equally fine slices, stacking them in a terrine and baking the terrine until the mushrooms form an almost solid loaf that’s sliced and served as an appetizer. Each layer comes apart to provide an intensely flavored bite of nothing but king trumpet mushroom, butter and salt.
That’s the kind of effort that goes into nearly every dish at LeRoux, chef Lon Symensma’s new French/European restaurant that opens tomorrow, December 28, next door to ChoLon, the chef’s eight-year-old, Asian-inspired eatery on the 16th Street Mall.”
LeRoux Captures the Essence of Chef Lon Symensma’s Culinary Journey
Denver’s 17 Most Iconic Dishes
/in ChoLon Press, News & Updates, Press /by Savanna Ronco“The first of Chef Lon Symensma’s fleet of local restaurants is now famous for its delicate steamed dumplings — a Chinese tradition, in this instance encasing cheesy French onion soup with a sherry-infused broth.”
Denver’s 17 Most Iconic Dishes
In the Kitchen with Lon Symensma
/in Cho77 Press, ChoLon Press, LeRoux Press, News & Updates, Press /by Savanna Ronco“Lon Symensma is a busy man these days. This past month alone, Symensma played musical restaurants, shuffling the three-year-old Cho77 out of its Broadway digs and replacing it with south-of-the-border restaurant, BorraCho Tacos. But worry not Cho77 fans—the street Asian food concept will soon reside next to its sister restaurant, ChoLon Modern Asian Bistro, later this winter. Speaking of ChoLon, the LoDo restaurant marked eight years in business this past October, celebrating with an all-out bash replete with endless bites and libations.”
In the Kitchen with Lon Symensma