Charmant
5-Course Old World Meets New World Tasting Event
Debuting in late 2025, this Mid-City bistro jumped right onto Resy’s “Hit List”. Charmant is the dreamchild of native New Orleanians, Chef Chris Borges and his wife Bonnie, who have a combined 60 years of hospitality experience. Chef Borges, who was most recently Executive Chef at Virgin Hotel, has devised a menu that features intriguing interpretations of classic European dishes. Here, diners find such fare as fried Brussels sprouts salad, duck rillette toast with charred peaches, ricotta and pistou arancini, pork chop with okra, corn, and mushrooms, octopus Bolognese, duck breast with artichoke hash, and desserts like pine nut tart with morello cherries and banana and chocolate tiramisu. And it’s all served up in a exceptionally pretty setting that features warm woods, deep blues, white accents, and blue Louis XVI chairs. “[Charmant] is a French word that means charming, lovely, enchanting, intriguing, delightful. All of these words aptly describe the place,” says New Orleans Menu. Naturally, we are primed for our visit here and for the opportunity to chat with Chef Chris and Bonnie, who will share their food ideas. We hope you’ll be able to join us!
About the Host:
Chris Borges
Co-Chef/Owner
Born and raised in NOLA, Chef Chris Borges moved to the Bay Area in 1990 to attend Stanford, where he majored in biology with the hope of pursuing a career in pediatrics. A trip to a local farmers market his senior year changed inspired him to instead move to SF to attend the California Culinary Academy. After honing his craft at Roti, Infusion, Taste Catering and Event Planning, Schroeder’s Restaurant and Elite Café, he relocated back to NOLA, where he has helmed Josephine Estelle and Seaworthy.
The Lineup
All courses will be individually plated. This menu will be Fish, Peanut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Crispy Brussels Sprouts Salad
lima bean, golden raisin, sourdough crouton, cardamom yogurt, apple cider vinaigrette
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Leg of Lamb Arancini
fennel, olive, tomato masala, saffron aioli, ricotta salata
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Shrimp and "Grits"
farrotto verde, piperade, salsa verde
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Romesco Chicken
cauliflower feta puree, lentil, asparagus, sultana caper agrodolce
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Fuji Apple Bread Pudding
aged cheddar, star anise, ginger caramel, pecan ice cream
Charmant
514 City Park Ave
New Orleans, LA 70119
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Charmant will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Lamb in Course 2, Shrimp in Course 3 and Chicken in Course 4. Substitutions will be provided.
- Pescatarians: There is Lamb in Course 2 and Chicken in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1, Course 2, Course 3, Course 5. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 3, Course 4, Course 5. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 4, Course 5. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 1, Course 5. Substitutions will be provided. Sheep's Milk Cheese is in Course 2, Course 4. Substitutions will be provided
• Yogurt: Yogurt is in Course 1. Substitutions will be provided
- Shellfish: There is Shrimp in Course 3. Substitutions will be provided.
- Fish: This menu is fish-free.
- Eggs: There are Eggs in Course 2, Course 5. Substitutions will be provided for Course 5 ONLY.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Coconut Milk in Course 2, Almond and Hazelnut in Course 4 and Pecan in Course 5. Substitutions will be provided.
- Alliums: There is Garlic (raw) and Shallot (raw) in Course 1, Garlic (cooked) and Onion (cooked) in Course 2, Garlic (cooked) and Onion (cooked) in Course 3 and Garlic (cooked), Onion (cooked) and Shallot (cooked) in Course 4. Substitutions will not be provided.
- Mushrooms: This menu is mushroom-free.
- Soy: This menu is soy-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
