Menu

This is my favorite part of the day. While a lot of thought and planning goes into the menu, daily specials allow for the creative expression and spontaneity that all chefs crave. I usually have no clue what it will be till that morning because it all depends on what I find at the market. In the summer we have a world class farmer’s market every day, they all have really good coffee vendors too, so it’s a great way to start my day. While its a little harder to shop in winter, my purveyors can get anything via next day air, too bad they don’t serve great coffee too. So try something new and most likely pretty unusual for dinner today. We love to make you smile!

Throughout my career I’ve had the good luck to work for some stellar chefs and I paid close attention to what they were teaching me. Ritz Carlton encouraged their Executive Chefs to travel and work around the world and I happily took them up on it. But my favorite post was at the Canal Street Ritz in New Orleans. There are so many different influences on the local cuisine and there was always someplace new to go eat. I think it would be very hard to gain a true mastery of a cuisine without experiencing it first hand. I learned French techniques in culinary school but that turned out to be a far cry from what I learned living in the Delta for so long. The foods we serve here at Broussard’s Delta Kitchen are true to the traditional Delta recipes with a healthy dose of Creole Nouvelle just to keep it interesting.