Boucherie

Boucherie
Garden District/Uptown
Reveillon Contemporary

RÉVEILLON CONTEMPORARY Must be a minimum of 4 courses and maximum of 8 course with up to 4 menu items per course that all incorporate new and innovative food products, trends and techniques (ingredients are not limited to the historic time frame). Chefs are invited to interpret Reveillon Menus for the modern-day patron. Think molecular gastronomy, small plates, deconstruction of classic dishes and nouvelle cuisine.

An early proponent in New Orleans of the maxim “fine dining for the people,” Boucherie’s cuisine is southern contemporary in inspiration, changing the bulk of the menu every two months alongside a rotating beer and wine list, with cocktails that utilize craft and honor tradition.
Open on these Holidays:
• New Year's Eve (NOT Serving Reveillon)
60
Five courses
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