Le Moyne Bistro
5-Course Elevated Rustic French Tasting Event
Just opened this past April in the Warehouse District, this contemporary bistro hopped right onto Eater’s Lists of “4 Must Know NOLA Openings” and “12 Best New NOLA Restaurants.” Chef/Owner Farrell Harrison, a Louisiana native, honed his craft in the kitchens of Josephine Estelle and Cochon and created two popular restaurants, plates and Maria’s. At Le Moyne Bistro, he and Exec Chef Christian Hurst offer a menu that is classically French but with distinct Crescent City twists. Here, diners find dishes like Gulf shrimp bisque with brandy and crème fraiche, frisee salad with goat cheese, crispy ham, and shallot vinaigrette, beef short rib carbonnade, duck confit with local lima beans and spring onion pistou, and lush desserts like lavender crème brulee, chocolate mousse, and brown butter banana cake with roasted pineapple ice cream. BTW, the restaurant gets its name from Jean-Baptiste Le Moyne de Bienville, the Canadian-born French explorer who led the founding of New Orleans. Eater salutes Le Moyne Bistro’s “polished traditional French menu,” which are magic words to our ears. See you there!
About the Hosts:
Farrell Harrison
Chef/Owner
Born and raised in Chalmette, LA, Chef Farrell Harrison graduated from Nicholls State University. Over his career, he has played an integral role in 12 restaurant openings, including the reimagined Pontchartrain Hotel, where he developed operational strategies for multiple venues and banquet services within a single centralized kitchen. After honing his craft in the kitchens of Josephine Estelle and Cochon, he opened plates and Le Moyne Bistro.
Christian Hurst
Executive Chef
Christian Hurst is the Co-Executive Chef and Owner of Maria’s Oyster & Wine Bar as well as the Executive Chef of Le Moyne Bistro. A native of Humble, TX, he spent his early years in Austin, where his love for cooking was shaped by time spent in his family’s kitchen. In 2006, he pursued formal training at Le Cordon Bleu in Austin, TX, before embarking on a culinary journey that took him through restaurant kitchens in Colorado, St. Croix, Hawaii, New York, and finally New Orleans.
The Lineup
All courses will be individually plated. This menu will be Mushroom & Nut Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Beef Tartare
horseradish, chili oil, caper, sunchoke
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Leeks Vinaigrette
sourdough crouton, farm egg, dijon, fines herbs
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Scallop & Prawn Boudin Blanc
pommes purée, summer pepperade, créme fraîche
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Chicken au Reisling
house bacon, summer vegetables
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Lemon Posset
candied citrus, whipped cream
Le Moyne Bistro
746 Tchoupitoulas St
New Orleans, LA 70130
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.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- 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.
- 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, Allium, Dairy, Gluten, Fish, Shellfish. 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.
