Gabrielle Restaurant

Gabrielle Restaurant
Treme
Reveillon Traditional

RÉVEILLON TRADITIONAL: Must be a minimum of 4 courses and maximum of 8 course with up to 4 menu items per course that all contain ingredients that would have been available to a Creole family during the 1800s. For example: please do not feature ingredients like ‘micro sprouts’. Think of ‘rich’ or ‘luxurious’ regional items to offer!

Chef Greg Sonnier, 2004 James Beard finalist, serves Louisiana Cajun and Creole inspired cuisine at this fine dining neighborhood restaurant. Family owned and operated since 1992.

Open on these Holidays:
60
Four courses
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