A more rustic approach than what you’ll find in Paris
Location: LA-New Orleans
Story Date: 3/7/2019
Author: Todd A. Price
When I took this job, I was promised no math. But there I was at Saint-Germain, the new wine bar and bistro on St. Claude Avenue, surreptitiously scribbling down numbers I knew I’d never memorize, as the chef explained that the bread fermented 12 hours, while the butter was 49 days old. The beets spent three days hanging over the heat. The ribeye was aged for 3-1/2 months.
Place Category: Food & Drink
Story Category: Review of a Place