Gautreau's
5-Course Creole-Inspired Elegance Tasting Event
Opened in 1982 in a leafy Uptown nook, Gautreau’s has long been one of New Orleans’s most distinguished heavyweights. Enshrined on Best Of Lists such as Times-Picayune’s “Top 10 Restaurants in New Orleans”, raved about by the likes of Bon Appétit, and with a legacy that includes James Beard Award–Winning alum Sue Zemanick, it's today helmed by Executive Chef Rob Mistry, a Michelin-Starred Alinea and Commander's Palace alum. Here he guides the next chapter with playful, globally infused takes on French-bistro classics such as foie gras torchon with fig vin cotto; paneer gnudi with decadent shrimp in smoked tikka masala; hokkaido scallops with jonagold apples, confit pork belly, and boiled peanuts; and redfish à la maxime in vadouvan, finished with a winter-cabbage blanquette and smoked trout roe. For dessert, try the caramelized banana split (anchored by warm banana bread), which remains a beloved signature. Or take a spin with something new. With its quiet elegance, deep local roots, and a kitchen that marries memory to modernity, we don't think there's a wrong way to go at Gautreau’s. We hope we'll see you there!
About the Host:
Rob Mistry
Executive Chef
Raised in North Carolina, Chef Rob Mistry discovered a passion for cooking while watching his grandmother make cha patis while his parents worked. After graduating at the top of his class from Johnson and Wales University in Charlotte, he'd honed his skills by working in various cities across the country, including Chicago, Nashville, Savannah, and Charleston, as well as at celebrated Commander's Palace.
The Lineup
All courses will be individually plated. This menu will be Mushroom & Allium Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Flash-Cured Tuna
satsuma citronette, horseradish-peanut gremolata, smoked olive
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Mille Feuille
delice de bourgone, jambon de bayonne, roasted pineapple
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Gulf Shrimp Gnudi
smoked tikka, paneer, marcona almond
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Christmas Porchetta
confit fennel, rosemary, anise jus
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Caramelized Banana Split
banana ice cream, banana pain perdu, sour cherry gel
Gautreau's
1728 Soniat St
New Orleans, LA 70115
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- Will this event be handicap acccessible?
- According to the restaurant, this event is NOT handicap accessible. If applicable, please email support@tastingcollective.com with your needs to ask questions about proper accommodations.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Dairy, Shellfish, Fish, Egg, Peanut, Tree Nut. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
