Patois
5-Course French Fare With Bayou Flair Tasting Event
A true veteran on the city’s restaurant scene, having opened in 2007, this Michelin-Recommended bistro serving Louisiana cuisine with a French accent has kept things fresh, landing on this year’s list of New Orleans Magazine’s “Best Restaurants in Uptown NOLA.” Chef Aaron Burgau, a NOLA native, is a 3-Time James Beard Semi-Finalist who started his career working with some of the city’s most honored chefs, including James Beard Award-Winning Susan Spicer (Bayona and Mondo), and local legend, Gerard Maras (Gerard’s Downtown). In 2006, he became the Executive Chef at Bank Cafe, and that same year was named one of the Top 5 “Chefs to Watch” by Louisiana Cookin’ Magazine. In 2007, he partnered with longtime friend and entrepreneur Leon Touzet to open Patois, where his classic-but-inventive menu features such fare as smoked fish dip with saltines, five spice duck confit leg, seasonal gumbo, pecan crusted gulf fish, and eggplant parmesan, all prepared with farm-fresh ingredients. “A classic neighborhood restaurant set inside a cottage, and its cozy and inviting interior and welcoming staff just feel right,” is how the Michelin Guide describes Patois, so, naturally, we can’t wait to visit here!
About the Host:
Aaron Burgau
Chef/Owner
A graduate from Johnson & Wales Culinary School, Chef Aaron Burgau honed his craft under Chef Susan Spicer at Bayona before becoming the Executive Chef at Bank Cafe. Named one of Louisiana Cookin’ Magazine's "Top 5 Chefs to Watch” and crowned King Of Louisiana Seafood, he opened Patois in 2007.
The Lineup
All courses will be individually plated. This menu will be Peanut & Mushroom Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Classic Deviled Eggs & Pickled Shrimp
caper, white balsamic, herbs, shallot, little gem lettuce, onion strings
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Gumbo
smoked chicken & andouille sausage
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Roasted Beet Salad
toasted hazelnut, brown butter satsuma vinaigrette, golden raisin, goat cheese
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Pecan Crusted Fish
garlic sweet potato, haricot vert, pecan, meunière
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Mississippi Mud Tart
valrhona dark chocolate, chocolate shortbread, noir pearl, chantilly cream
Patois
6078 Laurel St
New Orleans, LA 70118
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, Tree Nut, Garlic, Leek. They are NOT accommodating restrictions related to the following ingredients: Shallot (Raw & Cooked), Scallion (Raw), Onion (Cooked), Chive. 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.
