Uptown/Garden District
Reveillon Contemporary

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 boucherie is a Cajun festival tradition throughout Southern Louisiana that celebrates the communal butchering of hogs. The word’s origin is deeply connected to Southern culture, which Boucherie restaurant embraces in its unique menu. Boucherie offers small plates, larger entrees, and deserts each inspired by authentic Creole cooking. The restaurant smokes, cures, ages, and prepares all its meat in-house, and produce is purchased exclusively from local farmers. Boucherie’s chefs are passionate and dedicated to serving the most delicious food that truly embodies New Orleans culture.
Open on these Holidays:
• New Year's Eve (NOT Serving Reveillon)
Four courses