How to Make a Michelin-Starred Chef’s Chicago-Style Dog – InsideHook
Officially named the Toulouse Sausage and appearing on the daytime menu of Venteux s recently opened café, Young s garlicky version of the ketchup-free classic is served on a poppy seed bun accompanied by a charred leek and foie gras mustard, pickled celery, mustard seed and cornichon relish, heirloom tomatoes, sport peppers and micro-celery.
I don’t know. I guess there’s only one way to find out. Eat the traditional hot dog and then this one and see which one’s better.