Oysters 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.
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.