Restaurant August in New Orleans is THE French restaurant in the area. The restaurant became well known after Chef John Besh went on the famous television show, Top Chef. This restaurant takes fine-dining to a new level. Great service, wonderful ambiance, and the most delicious French food you’ll ever taste. Just make sure you have a reservation! Oh, and order the crepes with bittersweet ice cream for dessert. - read full article
New Orleans is well known for its decadent cuisine, beautiful restaurants, and lingering meals. My husband and I dined at Restaurant August during a recent weekend getaway, and it was, by far, one of my most memorable restaurant experiences to date. - read full article
Chef/restaurateur John Besh was born and raised in Southern Louisiana, so he's been familiar with its unique culinary heritage and regional ingredients from a young age. He studied at The Culinary Institute of America in Hyde Park, New York, and spent time in influential kitchens in Europe, where his mentors included chef Karl-Josef Fuchs of Romantik Hotel Spielweg in Münstertal, Germany, and chef Alain Assaud of the eponymous restaurant in Saint-Rémy-de-Provence, France. These experiences formed an ideal foundation for his cuisine at his fine dining establishment Restaurant August, which made its debut in New Orleans in 2001. His contemporary French menu puts an haute Creole twist on wild fish and fine boutique meats. Locally sourced ingredients, such as Louisiana caviar, feature prominently. As a testament to his talent, Restaurant August has been honored on GAYOT's Top 40 Restaurants in the U.S. list since 2006. It's also on GAYOT's New Orleans Top 10 lists for highest food ratings, romantic restaurants, best wine lists and special occasion dining. - read full article
During the height of pie-making season (read: now), you'll find plenty of apples tucked into buttery crusts. But there's another easy technique that amps up the fruit's flavor. Poaching—simmering apples (or pears) in spiced liquid until they're soft and aromatic—helps round out the texture and flavor of the fruit and makes for a beautiful presentation.
It's a favored method for Kelly Fields, pastry chef at August in New Orleans. She simmers a variety of apples in cranberry juice, then serves them with gingerbread-like pain d'épices, persimmon and pink peppercorn ice cream. Even if your version isn't quite so refined, fruit poaching is still easy to execute at home: In a pot or deep saucepan, bring your poaching liquid (anything from juice to wine) to a boil, then reduce the heat and flavor the liquid with sugar and earthy spices like nutmeg and clove to taste. read full article