1403 Washington Avenue
New Orleans, Louisiana 70130
FOIE GRAS “DU MONDE”
Bourbon braised fig and foie gras beignets with
vanilla cracked coffee beans, foie gras café au lait
and chicory coffee “mist”
These were not really foie gras beignets, they were more like beignets with a piece of seared foie gras on top. It did not really matter because it was still a good opening. The beignets were light and fluffy and the sauce was just sweet enough to complement the nicely firm, seared piece of foie. The pecans added a textural contrast with a crunch that tied the dish together.
GRIDDLE SEARED GULF FISH AND SHRIMP
I forget what kind of fish it was; some kind of white fish. I am not a huge fan of cooked fish; I would rather have sushi, but this fillet was well seasoned and cooked to where it was flaky, but not too firm. The seasoning that coated the fish added just a bit of spice to add another level of flavor. The shrimp were cooked properly and were good, but nothing special.
CREOLE BREAD PUDDING SOUFFLÉ WITH WARM WHISKEY CREAM
I wondered how this would turn out because I though that a bread pudding would be too heavy to become light and airy like a soufflé should. The texture was a mix of the two different pastries. The outside was a crunchy crust of the bread pudding which contrasted with the warm and light inside. Add the whiskey cream added a luxurious texture to the entire dish. Albeit the cream was a little too sweet, but a good dessert overall.
PONCHATOULA STRAWBERRY SHORTCAKE
Local strawberries on a fluffy buttermilk biscuit with powdered sugar and Chantilly cream
I had no idea that strawberries were in season in Louisiana and supposed how exquisite these strawberries were. These strawberries were plump, firm, and sweet with just a hint of tartness and full of strawberry flavor. It was like eating strawberries for the first time again. I have not tasted anything even close to these in California.
Here is the farm where they get these strawberries from: