When @commanderspalace invites other local chefs and visiting talent to collaborate on its Meg & Company series, these are don’t-miss occasions.
This time it was the acclaimed @eunji.leeee of @lysee.nyc joining @megbickford and crew for a tour de force of creative sweets ….and some not-so-sweets that still fit the bill.
Superb wine pairings à la @cpwineguy , and another night for the books in one of the great American houses of hospitality.
#wherenolaeats #nolaeats #igersneworleans #dessertlovers #nolafoodie
Melon and Creole spice
“Sweet blue crab stuffed blue crab,” with crab boil lemon curd, candied fennel and crab dressed with a kumquat sabayon
Pineapple & lime calamansi cream tart
Le coupe de milieu, a frozen shot in the middle
Chocolate & Caviar, with @pietydesirechoc dark chocolate ganache, sweet potato cashew cream, caramelized shallots and creole cream cheese crème fraiche
Baby banana cremeux, chicory cafe au lait ice cream
Lagniappe parfait, Commander’s crazy curiosity: gumbo rendered as a parfait , with bay leaf ice cream, rice pudding, a toasty roux, sassafras and black pepper cane syrup
Baby banana cremeux, chicory cafe au lait ice cream (another look)
