Monday, March 15, 2010

Spring at John Restaurants

Spring Chicken

Besh Restaurant Group Celebrates the Flavors of the Season with the Chicken and the Egg

Sited on the land directly behind Lacombe’s distinguished restaurant, La Provence, chef John Besh’s farm is “springing” into action with beautiful vegetables, bustling chicken, timid goats, and the newest to the group, Mangalitsa pigs. Once again, the farm contributes to all the restaurants, in one way or another, for guests who eagerly take pleasure in a true farm-to-table experience.

To reawaken your palate from the long cold winter, August, Lüke, Domenica, Besh Steak, and La Provence, are offering deliciously savory, yet lighter chicken and egg dishes that exude the fresh flavors of spring straight from Besh’s own chicken coop and eggery. For something a little more soft and aromatic, treat yourself to August’s Whole Roast of Label Rouge Chicken with Agnolotti of Braised Thigh, Pied de Mouton Mushrooms and Grilled Pears, or try Lüke’s Poulet Grand Mere Herb Roast Chicken with Jus Naturel, Allen Benton’s Bacon and Whipped Potatoes. At Domenica the Pollo Arrosto of Local Chicken with Lemon, Rosemary, Fava Beans and Olives draws from rustic traditions found on the Italian countryside, while Besh Steak’s Heart of Romaine Salad with Bread and Butter Pickles, Tomato, Garden Egg, and Thousand Island Dressing complements your dinner with a true American classic. And just outside the city is La Provence, where the authentic Provençal restaurant gives a warm welcome to the season with Truffle and Herb Stuffed Breast of Local Chicken with Thigh Confit, Braised Spring Onions and Morel Mushrooms and a dessert of Yard Egg Crème Brûlée with Red Wine Stewed Berries.

Spring could not have come soon enough and Besh Restaurant Group is primed and ready to feed New Orleanians out of their winter culinary hibernation.

For more information on the Besh Restaurant Group, visit or

By Simone Rathle

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