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swirl and savor

Savory Bites: Changes at Le Foret

Beth Ribblett

...offering tidbits of information on interesting discoveries in the food and wine scene of New Orleans.

We celebrated Valentine's Day a day early with a lovely dinner at Le Foret with our friends Gwen and Mike.  Our friend Mimi Assad has been part of the kitchen staff since October, and she visited our table with some very exciting news. reported last week that chef Jimmy Corwell and Le Foret were parting ways and that has meant good things for Mimi as she has taken over the executive chef duties!  We couldn't be more proud of her and if last night's food was any indication of her "staying power" she should have no worries!

The dinner from start to finish was nothing less than amazing, with each dish's presentation, creativity and balance of flavors and textures receiving lots of ohhs and ahhs from around the table.  Everything dish was exquisite, but if I have to pick a few favorites...

Appetizers: Grilled Hudson Valley Foie Gras with chanterelle mushroom ragu, medjool dates, parmesan risotto and the Gravad Salmon with Corn Fritters with housemade crème fraiche and chives.
Salad: Butter Lettuce and Shaved Apple Salad, pecans, lemon ricotta, mustard lattice, honey apple dressing (I can't tell you how creamy and delicious this was...)
Entrees: Roasted Tenderloin of Nature-Fed Beef with organic Bloomsdale spinach, potato mille feuille cauliflower parmentier, wild mushroom-oxtail bolognese and this amazing lamb wrapped in kale that Kerry had that I forgot to write down...
Desserts: Caramelized Milk Souffle with Chocolate Sauce (I scraped every bit of this from the bowl...) and the Blackberry Doberge Cake.

Congratulations Mimi, we can't wait to come back!!

Blackberry Doberge Cake