430 Dauphine St
New Orleans, LA 70112-3406
Phone: (504) 525-4455
Daniel makes a stop in the French Quarter, with an entire goose in tow, for his visit with Susan Spicer at her restaurant, Bayona. Chef Boulud collaborates with the French-trained chef/owner on a meal that celebrates the incredible decadence of French cooking. As Chef Spicer prepares sweetbreads and crawfish, Daniel assembles a ham and truffle appetizer and a serious cassoulet, one that puts the whole goose to good use—roasted, as confit, and stuffed with foie gras. Over a dinner that adds a bit of Louisiana sass to classic French cooking, the guests discuss new, old food sources and the rise of the Slow Foods movement.
Chef Susan Spicer's inviting space is in a 200-year old renovated cottage, tucked away in the French Quarter. Spicer's menu travels around the world, with Mediterranean appetizers, Indian-spiced entrees and Creole standbys. An extensive wine list, comfortable dining room and beautiful garden make it one of New Orleans most romantic spots.
Chef Susan Spicer:
Hors d’oerve: Crayfish Beignets, Smoked Trout Salad
Appetizer: Ris de Veau with Beets
Dessert: Tarte au Citron
Appetizer : Black Truffle En Croute
Meat : Goose Cassoulet