Pastiche features a seasonally changing menu of traditional French Bistro dishes prepared whenever possible from locally-sourced ingredients.
Michael Engel has been cooking in some of Wisconsin’s finest kitchens for the last thirty-plus years. Close to two decades in Milwaukee’s private club sector are complemented with stints opening and operating several restaurants for the Lang Companies in Delafield, as well as serving as Executive Chef of Hotel Metro, The Bartolotta Catering Company, Quad/Graphics, and The Legend at Brandybrook in Wales and The Legend at Bergamont in Madison. He has three sons he enjoys cooking with.
Originally trained in classical French cuisine, he built his career on continually refining and simplifying his cooking to better express the nature of its ingredients. During the last ten years he has further expanded his knowledge of and passion for good food to include wines, especially those that are lesser-known but nonetheless well-made and especially complementary to food.
This knowledge and passion, the desire to work with the best, locally-sourced, artisanal ingredients, a love of good wines, and his personal goal of delivering excellence at reasonable prices, has lead him down the road to Pastiche.