301 Tchoupitoulas St
New Orleans, LA 70130
Phone: (504) 299-9777
Daniel visits the boisterous kitchen of August and its bon vivant of a chef, John Besh for a meal that celebrates the past, present and future of New Orleans cuisine. Chef Besh pshaws the idea of escorting Daniel through yet another farmer's market, and instead, the chefs drive out to Covey Rise Lodge to hunt quail for the evening's meal. Back at August, with the champagne freely flowing, Chef Boulud and Chef Besh get to work, with Daniel preparing red fish--butterflied, stuffed and sewn together with chords of fennel, and John Besh fixing an authentic, fresh-from-the-sky quail gumbo. At mealtime, the guests discuss the amazing culinary heritage of New Orleans and the incredible resilience and passion that the city inspires, with one guest summarizing it all, "I'll take New Orleans broken over any other city fixed."
Chef John Besh proudly represents at his elegantly understated gem in the Central Business District. Restaurant August blends French Creole tradition with culinary innovation, consistently earning accolades and topping Best of lists. Refined, impeccable and sophisticated, it carries the torch of New Orleans fine dining into a brand new era.
Chef John Besh:
Canapé: Pork rillette with baby vegetables on toast
First Course: Crawfish boil with Armagnac and truffle
Meat: Quail Gumbo
Fish : Redfish stuffed with buster crabs
Dessert: Crepes flambée with strawberry and blood orange