Return to the Windsor Court’s golden era in the coming months with its new dinner menu at The Grill Room, celebrating timeless signature dishes from its past. Inspired by legendary Chef Kevin Graham’s “Simply Elegant: The Cuisine of the Windsor Court Hotel” cookbook, published in 1992, the menu features modern interpretations of frog legs with champagne mustard sauce, Chinese lacquered duck with coffee-mandarin glaze and a four-course tasting menu. thewindsorcourt.com
Bubbles and Bivalves
Oyster lovers rejoice! Earlier this spring, the Carrollton neighborhood favorite, Boucherie, announced permanent pricing for its oysters-and-champagne deal. Get Louis Perdrier by the glass for 17 cents as well as oysters for 17 cents each (limited to half a dozen per table) any time. We know it sounds too good to be true. But we double checked — it’s true! boucherie-neworleans.com
An Honor to Be Nominated
This year, New Orleans chefs and restaurateurs may not have received as many James Beard nominees as in years past, but those that made the cut are not strangers to the annual honor. Vying for Best Chef of the South are Ana Castro of Acamaya and Serigne Mbaye of Dakar NOLA. Up for Outstanding Restaurateur are Donald Link and Stephen Stryjewski of the Link Group, whose lineup of establishments currently includes Herbsaint, Cochon (more on its anniversary in another blurb on this page), Cochon Butcher, Pêche Seafood Grill, La Boulangerie, Gianna, Calcasieu private events and Chemin Á La Mer. The nomination for Emerging Chef is E.J. Lagasse of Emeril’s. The winners will be announced at an all-star culinary event in Chicago on June 15.
First of Her Name
It seems wild to write it, but in March, Galatoire’s named Chef Nicole Theriot as the first woman to lead the kitchen in the storied restaurant’s 120-year history. Theriot’s official title is Director of Culinary Operations, but we like to think of her as the queen of the entire Galatoire’s kingdom’s kitchens, including Galatoire’s Restaurant, Galatoire’s “33” and Galerie de Galatoire. Theriot, a Terrebonne Parish-native, has more than paid her dues training at Chef John Folse Culinary Institute at Nicholl’s State University and under Chef Nina Compton at Compère Lapin and the now shuttered Bywater American Bistro, as well as serving as executive chef at Nicholl’s State University and as an adjunct instructor at the New Orleans Culinary & Hospitality Institute (NOCHI). “Galatoire’s is such an important part of New Orleans’ culinary history, and it’s an incredible honor to be part of a restaurant with such a strong sense of tradition,” Theriot said in a press release. “I have a great respect for the consistency and culinary customs that guests have come to expect over generations, and I’m committed to upholding these traditions while supporting the team that brings them to life every day.” Long may she reign! galatoires.com
Cheers to 20 Years!
Twenty years ago this year, Cochon opened its doors in the Warehouse District and it has become an anchor for the now-bustling neighborhood from its little corner on Tchoupitoulas Street. In addition to culinary events throughout the year featuring guest chefs, and special meals and cocktails, the restaurant is hosting a Cantillon Zwanze tapping on April 25. (Cantillon Zwanze is an experimental lambic beer released by Brussels-based Brasserie Cantillon.) For its ticketed tapping event, Cochon will have Belgian-style sausages and fries, as well as cochon de lait, charcuterie and cheese, along with the rare Belgian beers. cochonrestaurant.com
