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) Less