New Orleans, lunch at Boucherie with Blake Killian and Robert Peyton

 I have had trouble writing this post for the past couple of months. It's not that I am hesitant to write it, it’s just that I do not feel my writing style, my words, can do justice to what a great lunch we had at Boucherie in New Orleans. We typically try to get down to NOLA at least a couple of times a year, we are roughly about 5 hours away here in Shreveport. Although New Orleans is in the same state it is a totally different atmosphere once you hit I-10, some say it is another country in itself. We love it....not the New Orleans you see on Monday Night Football and during Mardi Gras. We still partake in some of the "tourist-y" things that are synonymous with the "Big Easy" but there is soooo much more to it, a history, a vibe a definite energy you feel while there.

We arrived in NOLA right around lunch time and had plans to meet up with fellow food bloggers Blake Killian of Blake Makes and Robert Peyton of Appetites. We had met Blake and his wife Bridget in person for the first time last year when we had lunch at La Petit Grocery, this would be our first face to face meeting with one of the first real food bloggers in Louisiana - Mr Robert Peyton. I chose Boucherie because it was somewhat new, eclectic and I had heard great things about it. 

 The restaurant is located in the old Iris space right off of Carrollton near the end of St Charles ave. This is the are that Jacques-Imos and as well as Dante’s Kitchen are located in. The Chef Owner, Nathanial Zimet, has worked in other NOLA kitchens as well as his own Purple Food Truck that he parked outside of Tipitinas – this being the “vehicle” that led to the creation of Boucherie.

I cannot capture all the feelings I had it about and translate them here but you can go HERE , HERE, HERE and HERE to see others reviews of it. I am not sure why I am having such a hard time with this post, writers block maybe, but I am just going to go ahead and post pictures as well as some details of the food. All I can say, urge you maybe, is if you are in New Orleans please make a point to try out this restaurant.

Amuse Bouche - a chilled sweet potato soup with creme fraiche

I forget what the darker liquid was, maybe cane syrup???

 

 Collard Greens with Grit Fries and a citrus broth of some sort

This was this first time I have ever had collard greens and I would have to say I am spoiled now, these were delicious. Robert commented that the chef had mentioned he cooks these for like 24 hours or something.

 

Duck Confit Steamed Buns with Fresh Red Bean Hoisin Jam

Luckily for me and not so much for Robert, these were the last the kitchen had. Sorry Robert......

 

Pulled Pork Cake with Potato Confit and Purple Cabbage Cole Slaw

I wasn't able to get a picture of everybody's dish unfortunately but I know that Blake had the House Made NOLA Brown Ale Sausage & Braised Cabbage and remarked how the Brown Ale really stood out in the sausage. Robert had a fish dish of some sort, either the Hamachi Sashimi with Pickled Vegetables or the Seared Albacore with Marinated Cucumber & Red Onion Salad with Avocado Tempura - I cannot remember. I do know that I cannot wait to get back there.

Up next : New Orleans in the afternoon: Cochon Butcher, early evening, and the next morning.

Comments

[Robert]

Man, and I said no pictures, too.

Nice work dude.

[Jim]

7 AM and my mouth is watering. Great article and great pictures!