Hinsdale Magazine (HM): What inspired you to expand into catering, and how does it reflect your culinary philosophy?

Paul Virant (Virant): I’ve always believed in celebrating the seasons, supporting local purveyors, and letting ingredients shine. Catering gives us the opportunity to bring that philosophy—developed through years at Vistro Prime and Vie—directly to guests in their homes, backyards, or chosen venues. It’s about creating a restaurant-quality experience that’s deeply personal and memorable.

HM: You offer a range of experiences, from backyard barbecues to elegant multi-course meals. What sets your catering approach apart from others?

Virant: It’s the attention to detail and the level of customization we offer. Whether it’s a casual gathering or a black-tie dinner party, our menus are driven by the season and rooted in Midwestern ingredients. We work closely with each client to design a thoughtful, tailored experience—from the food to the presentation.

HM: Can you share a few standout offerings or styles that have been most popular so far?

Virant: Our hors d’oeuvres like Truffle Gouda Gougères, Tomato Jam & Smoked Cheddar Crostini, and Tuna Tartare have been crowd favorites. For appetizers, the Scallop Grenobloise, Parisienne Gnocchi, and Crab Cakes are often requested. In addition, customers love to have a classic salad from either Vistro Prime or Petite Vie to enhance their experience, such as the Wedge or the Lyonnaise. Entrees such as the Sea Bass with artichoke barigoule, Portuguese Marinated Chicken Breast with arugula salad and the 6oz Filet Mignon with asparagus and bordelaise sauce, showcase our commitment to seasonal and high-quality ingredients. Desserts like the Molten Lava Cake, the legendary Gooey Butter Cake, and Key Lime Tart provide a sweet finish to the meal.

HM: How do your catering offerings connect to what you’ve created at Vistro Prime and Petite Vie?

Virant: There’s a clear thread. Vistro Prime focuses on steakhouse fare and something for everyone, while Petite Vie leans into refined French cooking. Catering allows us to bring both perspectives to the table, adapting the experience to the occasion while staying true to the quality and hospitality we’re known for.

HM: What types of events are best suited for your catering services, and how can people get started?

Virant: We’re equipped to handle everything from intimate dinner parties and birthdays to weddings and corporate events. It starts with a conversation – clients can reach out through our website or email us directly, and from there, we guide them through the process, helping to craft a menu and experience that’s uniquely theirs.

Vistro Prime
112 S Washington St
Hinsdale, Illinois
630-537-1459
vistroprime.com

Petite Vie
909 Burlington Ave
Western Springs, Illinois
708-260-7017
petite-vie.com