REVEILLON CONTEMPORARY encourages new and innovative food products, trends and techniques. Ingredients are not limited to the historic time frame that would have been available. Chefs are invited to interpret Reveillon Menus for the modern-day patron. Think molecular gastronomy, small plates, deconstruction of classic dishes and nouvelle cuisine.
A new French bistro in uptown New Orleans, is pleased to offer indoor and outdoor dining, featuring classics as well as Chef Dominique Macquet's creative New Orleans spin on French cuisine.
Open on these Holidays:
Bordeaux Restaurant Reveillon Menu
Guinea Fowl and Pheasant Soup with Chestnuts and Truffle
Baked Louisiana Oysters with Spinach, Creole Country Andouille, Root Vegetable Purée