Fête Rouge

Fête Rouge Award Dinner

Menu

~Passed Hors d'oeuvres~
Chef Don Bergeron, Bergeron City Market

~Starter~
Smoke Salmon Mousse
Pickled red onions, cucumber relish, crispy capers, white truffled egg yolk, dill and caper aioli, and crostini
Chef Daniel Santana, Bin 77 Bistro and Wine

~Soup~
Sweet Potato, Duck, and Tasso Cappuccino
Bisque of sweet potato and duck, spiked with tasso and topped with Feliciana’s Best Dairy whipped cream
Chef Jeremy Langlois, Houmas House Estate and Garden

~Seafood~
Crab Cake
Crab cake, gulf fish, crawfish boil corn and watermelon salad, and tomato jam
Chef Josh Herbert, Roux 61

~Entree~
Filet Mignon
Tenderloin of beef with rosemary goat cheese smashed potatoes, pickled black berries and spiced blackberry and port reduction
Chef Rory Wingett, City Pork Brasserie & Bar

~Dessert~
Chocolate Blackout Cake
A rich chocolate cake filled with a Chocolate Bavarian cream and topped with fresh ground
chocolate cake crumbs
Chef David Harris, Chef John Folse’s Exceptional Endings

Fête Rouge Food & Wine Fête

Louisiana chefs' competition featuring over 30 of your favorite restaurants, Plus taste over 200 wines! Drawing for Instant Wine Cellar!

The Food & Wine Fête features our Chefs Competition where 30 local chefs will prepare their best dishes for the chance at winning the Gold Medal, People’s Choice or Best in Show. Attendees are invited to sample all the food prepared in the Chefs Competition and over 200 wines from all over the world throughout the evening, while enjoying Music & Entertainment.