500BestSquareOysters Ooh-La-La @ La Provence

This sounds like something the Chris Kerageorgiou–the late chef and founder of this classic North Shore restaurant–would have thought of. Not just the recipe, but the name, too. The dish is a total original by chef Erick Loos, joining the many baked oyster dishes restaurants serve. Here, the shell and its oyster are topped with a mixture of crab fat, Parmesan cheese, a little bit of bread crumbs, and seasoning. They come out bubbling–an effect Chef Chris always loved. Rich, but in a unique way. The prices here skew a bit to the high side, it’s such a marvelous place to dine that I let it pass and just enjoy. It’s especially a pleasure during the cold months, when they light the fireplaces.

Oysters Ooh-la-la.

Oysters Ooh-la-la.

La Provence. Lacombe: 25020 US 190. 985-626-7662.

This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.

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  1. RICK GEYER on June 4, 2014

    CHEF CHRIS, the late founder of LA PROVENCE was a memorable character. He created many great dishes and many of us have great memories of a visit to the restaurant. Charlotte his wife was always on the floor running the service. I only had Sunday off and remember going over with one of my guys and his then girlfriend, both were at TULANE. The fireplace was always a draw, it always seemed to be cooler on that side of the lake. I had my first rabbit dish there, and a very young John Besh worked in the kitchen. There also was a Wine List that had interesting and reasonable wine choices. I moved from New Orleans in 1990 but will remember LA PROVENCE as worth a detour. Rick Geyer

  2. Tom Fitzmorris Author on June 4, 2014

    The writer above Rick Geyer ran an excellent small wine store on the corner of Prytania and Robert about thirty years ago. Good to know he’s still out there.

    Tastefully yours,
    Tom Fitzmorris