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"12hrs in New Orleans ft EJ Lagasse https://youtu.be/iUOF_0ax9Ig?is=ChM6bR72Y6ZeO2qb"
@esarnold1980
"Saint-Germain is an intimate fine-dining restaurant and natural wine bar located in New Orleans’ Bywater neighborhood. Founded by chefs Blake Aguillard and Trey Smith, the establishment offers a progressive 10-course tasting menu that begins with a welcome cocktail at the bar and continues in a cozy 12-seat dining room. The menu changes frequently, showcasing seasonal ingredients and inventive dishes, such as the signature cheese soufflé with a caramelized sugar crust. Saint-Germain has garnered national acclaim, being named one of GQ’s Best New Restaurants in America and recognized by Food & Wine as one of the country’s most inventive fine-dining establishments."
@drewmillum28
"1 Michelin star 2025 (new) The old adage about not judging a book by its cover couldn’t be more apt for this little restaurant in Bywater. An unassuming front advertising "natural wines and garden patio" leads to a quaint bar where Chefs Blake Aguillard and Trey Smith start the meal with a few pleasant bites. Once inside the intimate dining room, the contemporary tasting kicks into high gear with a griddled cornbread cake smeared with butter aged and cultured in-house. The combination is outrageously satisfying. A series of petite courses follows, each one showcasing refined sauces and bold flavors. Carolina Gold rice with crab and ginger is a winter-proof knockout. Other hits include squab with creamed greens as well as a warm cheese soufflé bolstered by brûléed sugar."
@nchavotier
"Dags went for Billy’s bday and said it was rly good. Tasting menu and insane"
@gyle215
"fun wine bar inside a small house in the Bywater. great selection of natural wines Outdoor patio. Also reservations-only, 10-course tasting in a dining room reminiscent of a friend’s cozy apartment"
@ladymarzulli
"Saint-Germain is the most culinarily ambitious of New Orleans’s next-generation tasting-menu restaurants. It’s in an old pizza joint — the sign still hangs out front, confusingly — that the chefs, Blake Aguillard and Trey Smith, treat as a kind of gallery for their often-thrilling, foundationally French experimentation. The tasting menu begins at the long bar with edible miniatures — a slice of seared Hokkaido scallop, say, topped with fermented jalapeño, held by creamed leeks to what tastes like a high-thread-count tater tot. The breadbasket contains improbably light cornbread pancakes served with aged butter that tastes like Camembert. You’re also welcome to drink natural wine on the back patio, but note that Wednesdays feature an expanded bar menu, highlighted by one of the country’s great crudité plates."
@eluckey4