This world-class chef really lives up to his reputation. The food is described as French with Caribbean influence, but it is absolutely indescribable.
The meal started with a complimentary crab salad appetizer that was a tiny morsel of the crustacean, but fresh with a hint of cilantro.
Our party opted for salads rather than appetizers, as we had been eating rather heavily and needed some greens. The ladies went with a duck confit over greens wrapped in crispy prosciutto. I have never tasted anything quite like it. The guys both had an assortment of mesclun greens topped with 8-year-old balsamic vinaigrette (they raved about it).
Entrees sampled were: a Maine lobster served with a crispy plantain spring roll with roasted corn and lobster nage; pheasant stuffed with veal cheeks and chanterelle mushrooms with a sweet potato gnocchi, and snapper with a shrimp papaya sauce and hearts of palm served on a banana leaf. These entrees were so overwhelmingly delicious that we could barely speak as we devoured them. The wine list was sensational and the wine suggested by our adorable and knowledgeable hostess, Alicia, was a winner.
Now for the best part: the desserts! Alicia and our server, Cory, informed us when we ordered that the only chocolate dessert on the menu was a souffle that would require 20-25 minutes to prepare.They recommended we order it with our meal. Of course, we did, and were we ever glad... it was out-of-this-world! Other desserts equally outstanding that we sampled were ginger ice cream with fresh pineapple served in a phyllo pastry cup and a trio of three housemade sorbets (mango, passion fruit and raspberry) that were presented beautifully and provided a colorful and tasty ending to the meal.
Chef Dominique is a native of the island of Mauritius and he is getting (and deserves) rave reviews for his outstanding culinary contribution to New Orleans. This place is a winner.
Results 1-3of 3 Reviews
January 12, 2004
From journal Third Time's a Charm-Holiday in New Orleans
January 10, 2004
January 27, 2002
From journal Bourbon Street FUN