Saint-Germain

"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

"aint-Germain, a French bistro and wine bar next door to Red’s, offers swank eats Wednesday through Sunday. The chef/partners, formerly together at MoPho, are inspired by modern Parisian bistros, particularly in the neighborhood for which the restaurant is named. One side of the double shotgun is a 16-seat bistro with a $109 chef’s menu, the other is devoted to the wine bar, along with a lush backyard patio and herb garden. Look for a menu of small plates like pate with housemade bread, and crudités dusted with toasted wild rice powder with a charred pepper rouille at the wine bar or out back."

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"Jamon iberico, omelette saffron mint "

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"Very impressive tasting menu. High quality unique dishes. Very expensive ($220 with wine tasting, which you can skip next time) but overall very solid experience, knowledgeable staff, and high culinary experience. "

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"Affordable tasting menu. Only 12 seats. But wine bar in back patio. No reservations"

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"“One of the best meals of my life.” -Ian Bush"

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"reservation only! 5 course tasting menu. (they serve a limited menu in the bar+patio too). inventive modern french, day of market shopped menus. only serve vegetarian one week a month. no vegans or kids allowed "

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" Saint-Germain is two-fold essential: for wine and snacks in its dreamy Bywater courtyard, or for a special meal in the 12-seat, rustic dining room. Both menus represent the highest level of contemporary dining; Parisian-influenced creations utilizing uncommon components, cutting-edge technique, and layers and layers of flavor. On the snacks side, vegetable crudités rolled in crispy wild rice, caramelized whey, and chicken liver pate all surprise with its depth. In the dining room, the ever-changing prix-fixe, five-course meal highlights ingredients like white asparagus, venison, and geoduck artfully and ambitiously, while bringing the more familiar to new heights."

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