Shortly after the hostess leaves them to get settled, the head chef emerges from the side hallway leading to the kitchens. A pale-eyed and weathered man with salt-and-pepper hair, Chef Augustin Mouton greets them with robust good cheer, introducing himself and welcoming the three of them as one might greet guests invited into one's own home.
There are many culinary delights to choose from, it turns out, as Chef Augustin introduces the list of that day's catches from the Gulf that might in turn catch their interest and suit their tastes: grouper and pompano, flounder and snapper, tunny and striped bass, scallops and oysters. The easy availability and sheer variety of fresh fish to be had in New Orleans is not the least of Yrael's favorite things about the city.
"We came wanting to introduce a friend to the delights of the local cuisine," Yrael tells the chef, who smiles understandingly.
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Date: 2016-07-22 09:41 pm (UTC)From:There are many culinary delights to choose from, it turns out, as Chef Augustin introduces the list of that day's catches from the Gulf that might in turn catch their interest and suit their tastes: grouper and pompano, flounder and snapper, tunny and striped bass, scallops and oysters. The easy availability and sheer variety of fresh fish to be had in New Orleans is not the least of Yrael's favorite things about the city.
"We came wanting to introduce a friend to the delights of the local cuisine," Yrael tells the chef, who smiles understandingly.