Restaurant Augsut, situated in Central Business District, is the preimere restaurant in New Orleans. Head Chef John Besh, a former Marine, has won numerous acclaims, including the Jame Beard award. My companions and I that night ordered the five-course tasting menu, which was only $75 a person with an additional $25 wine pairing. The amuse bousche from the chef was truffle infused egg sabayon. An air like egg moose with truffle scents was scooped by my companion and I in no time, this approach was better than the "egg caviar" and "egg le aprege" I had at Jean & George and Manresa.
Mini-Baguette
The cracking sound of a Baguette was always the best prelude to any dinner. Even air bubbles and bread aroma emerges as I broke the Bauette into two.
First Course: Pâté
Rabbit, Foie, and Boar Pâté were accompanied with salad or compotes. The dish was tasty but not mind blowing.
Second Course: CrawfishQuite large crawfish cooked in cream sauce. which was delicious. However, we already had amazing spicy boil crawfish at French Market , so we weren't impressed.
Third Course: Chargrilled Quail
The grilled quail was presented under a bed of Arugula, but wasn't particularly tender. The dish was just ordinary.
Overall, the dinner at August restaurant was delicious but not mind blowing. The ingredient had New Orleans written all over , and the cooking technique was French. At the end, there was just very little suprise element in the cuisine except the Amuse Bousche.
Third Course: Chargrilled QuailThe grilled quail was presented under a bed of Arugula, but wasn't particularly tender. The dish was just ordinary.
Overall, the dinner at August restaurant was delicious but not mind blowing. The ingredient had New Orleans written all over , and the cooking technique was French. At the end, there was just very little suprise element in the cuisine except the Amuse Bousche.
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