Louis XVI
730 Rue Bienville
French Quarter
New Orleans
888-535-9116
Visit the
St. Louis Hotel
and its sister property, the
St. Ann Marie Antoinette
When Louis XVI opened its doors in 1971, its mission was to provide true French cooking and service to a city where Creole had reigned supreme for centuries.
After a quarter of a century, Louis XVI remains steadfast in its desire to be only
one thing ... a fine French restaurant.
Its standards have always required that the
quality of product and service be maintained regardless of the cost.
Developed during a time when the city was full of young professionals who entertained lavishly, Louis XVI is responsible for educating the palates of a generation of diners and creating a sophisticated clientele that has remained loyal throughout the past 32 years.
Louis XVI and its sister restaurant L'Escale (1981-87) brought a new generation of French chefs to New Orleans. The first Executive Chef of Louis XVI was Frenchman Daniel Bonnot, now the owner of two bistros in New Orleans. Current Executive Chef Agnes Bellet was also among that group of young chefs looking to make a name for themselves in the culinary arts.
The restaurant has trained a number of fine American chefs well. Susan Spicer,
chef of Bayona; Larkin Selman, formerly of Gautreau's and Jason's and Gary
Darling, co-owner of Semolina, are all alumni of Louis XVI's kitchen. Although the celebrities who have dined at Louis XVI run the gamut from Rod Stewart to Richard Burton, one of the most interesting guests was sports artist Leroy Neiman, who presented the owners with a sketch of the kitchen on the back of a menu.
For those who can find the time to fortify themselves with fine food, wine and friendship, a Louis XVI feast awaits discovery!
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