One of the most rewarding experiences in New Orleans this week, outside the WPC '09 conference itself, was to enjoy the local cuisine.
I am a big fan of oysters and to be honest I think that the best way is to serve them raw. Even my three year old daughter sometimes tell me that we shall go to the local market and buy oysters - she's a big fan too!
But in New Orleans they are more often baked, or charbroiled and I must say that they make them so wonderful so I have changed perception and I will bring the best of oyster preparation 'NOLA Style' to my dinner parties back home in Sweden.
The very best restaurant I visited this week was Bayona where Ms. Susan Spicer rules the kitchen! And what a wonderful kitchen! Bayona must be one of the very best restaurants in Louisiana and their cuisine is more Southern than just Creole.
We sampled many dishes and everyone was a delight! If I should single out the Rabbit Roulade! Unusual was the pricing on great wine bottles - at Bayona they don't mark up the prices as in many other places so the whole dinner came at a nice price tag.
If and when Guide Michelin comes to New Orleans I bet that they will award Bayona at one of their stars!
Read more at www.bayona.com.
Regards, Per
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