La Provence
La Provence is the oldest of John Besh's restaurants, and my favorite among them. Under the hand of Chef Erick Loos, it has been able to innovate while holding on to the cooking traditions of its late founder Chris Kerageorgiou. As the weather gets colder, they load up the fireplaces with wood and make everything toasty--including your heart. One wishes only that there was more variety in the Reveillon menu.
Four courses, $46.
Veal daube glacéHorseradish crème fraîche, gremolata salad, brandy plum compote
Grandmother's turtle soup
Pedro Ximenez Sherry
Whole Cooked La Provence Porchetta
Flageolet bean cassoulet, black trumpet mushrooms
Local citrus tart
Whipped white chocolate, blood orange sherbet
Lacombe: 25020 US 190. 985-626-7662.
FULL REVIEW
All the Reveillon menus can be perused here. We'll feature one every day throughout the Reveillon season, which runs in most of the Reveillon restaurants until December 31.The snowflake ratings are for the Reveillon menu, not the restaurant in general. Dishes marked with the snowflake symbol ✽ are my recommendations.
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