Chef Fliou serves up French flavors at former District restaurant

Valor’s red snapper plancha features red snapper, crab meat, roasted potatoes and red pepper sauce. Photos by Courtney Jacquin/22nd Century Media

The fettuccine pasta comes topped with eggplant, tomatoes, shallots, garlic and Parmesan cheese.

A restaurant staple, the beef tenderloin is served with Bordelaise sauce, confit shallots and shaved black truffles.

The gratin dauphinois comes served with the beef tenderloin.

The baba au rhum features brioche cakes soaked in rum syrup

Fouad Egbaria, Contributing Editor

3:27 pm CST January 16, 2017

On a downtown avenue in Glencoe, diners can get a taste of France.

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