Chemin à la Mer at Four Seasons Hotel New Orleans Introduces New Dishes for Summer Dining
Chef Donald Link and Executive Chef Justin Koslowsky introduce new menu items that provide the ultimate balance of summer flavours at Chemin à la Mer in Four Seasons Hotel New Orleans. To complement the seasonal menu additions, Sommelier Emily Kitzmiller has hand-selected a light and balanced wine menu ripe for summertime sipping.
“The season brings a bounty of fresh local produce. In creating these new summer recipes, we wanted to let the rich, vibrant flavours of Louisiana shine through,” says Chef Link. “The quality of ingredients is key. We brought back our Blue Crab and Tomatoes salad from last season, and we will only offer it for a limited run while the tomatoes are this flavourful. We also took the opportunity to get creative and test out new dishes with the team.”
Chemin’s lunch menu features two new specials inspired by the flavours of coastal Louisiana. Deep-fried in Abita Beer tempura batter and served on a Dong Phuong brioche bun, the Fried Gulf Fish Sandwich has an around-the-world flavour profile. The new lunch special simultaneously satisfies savoury and sweet cravings, and pairs best with a crisp glass of Champagne, such as J. Lassalle Brut Préférence or Eric Rodez Blanc de Blancs. A satisfying balance of light local greens from Two Dog Farms and loaded with protein, the lunchtime Spinach Salad features poached chicken, warm sherry and bacon vinaigrette then finished with chicken cracklin’ and grated egg for extra depth. The playful combination of flavours is elevated when accompanied by a bottle of Knoll Gruner Veltliner Smaragd from Wachau, Austria.
Back by popular demand, the Blue Crab and Creole Tomatoes has returned to Chemin à la Mer’s all-day menu in time for Louisiana’s Creole tomato season, best when paired with Vieille Vigne Nature Chenin Blanc from the Loire Valley. “This skin-contact orange wine is a nice complement to the tomato’s garden flavours and has the acidity to cut through the creaminess of the crab,” says Kitzmiller. This fan-favourite is a summer delight fit for an afternoon on Chemin à la Mer’s terrace overlooking the Mississippi River. Chef Link’s personal favourite addition to the all-day menu is a Roasted Pork Belly served over Louisiana rice and topped with local wild mushrooms and Louisiana crawfish tails for an earthy, yet sweet taste. A Louisiana summer evening is complete with this carefully executed main course when paired with a chilled Luigi Giordano Langhe Rosso blend of Nebbiolo and Arneis.
Reservations are recommended and can be arranged by calling 504 434 5898 or online via Open Table. Chemin à la Mer is open on daily for breakfast, lunch and dinner. Follow along on Instagram @CheminALaMer and @FSHotelNewOrleans.
New Orleans, Louisiana 70130
Four Seasons Hotel New Orleans