Tippling in Thibodaux
Native son returns to helm a new bistro and wine bar that exemplifies his trademark farm-to-glass sensibilities
Satsuma Dreamsicle Sour
Add 2 ounces Pinhook bourbon, 2 ounces fresh satsuma juice, 1 ounce simple syrup, ½ ounce vanilla bean syrup and 1 egg white in a shaker over ice. Shake vigorously, pour into an old fashioned glass, top with more ice and garnish with a satsuma peel expressed over the top and rimmed.
Situated on some of the highest ground in Lafourche Parish, Cuvée Wine Bar and Bistro’s grassy patio overlooks picturesque Acadia Plantation. Illuminated by fire and fragrant with mouth-watering meats slowly rotating over an open hearth, the charming terrace attracts lovers and oenophiles on chilly, starlit evenings. Couples cuddle up while sipping fine wines and such creative craft cocktails as the Satsuma Dreamsicle Sour, popular for its sweet-tart kick, bourbon-vanilla fragrance and luscious, velvety finish.
Inside acclaimed Chef Nathan Richard’s industrial chic haven you’ll find specialty wines on tap, a central lounge area complete with rockers and wingbacks and an open kitchen with the intoxicating aroma of French fries sizzling in duck fat (finished with truffle oil), grilled redfish and rabbit fricassée.
“We source all our ingredients locally, we create new cocktails daily, and everything is made in-house,” says Richard. “I brine our ham with Steen’s, brown sugar and garlic and smoke it for about 12 hours.”
Pumpkin sage and ham gnocchi is served as a special while hot bread is paddled out of the oven. Born on the bayou, the Cajun chef (aka King of American Seafood, King of Louisiana Seafood and Alligator Man) is a Thibodaux native and volunteer firefighter who grew up hunting and fishing. Check out his new “Cook My Catch” menu (guests produce their freshly caught fish or alligator meat, order from five culinary styles, and Richard prepares the feast).
“I’m the type of chef who never likes to be locked into one thing, so my styles range from southern-inspired Italian to Cajun, Caribbean and European.”
After more than a decade honing his skills in charcuterie with John Folse and Donald Link and serving as an executive chef at top New Orleans restaurants, Richard decided to return to his Cajun country roots for Cuvée, opened in July.
“It has always been a dream of mine,” he says. “It was always my goal to come back home.”