Newly renovated one bedroom/one bath condo in the heart of the garden district ,a very safe neighborhood a unique local experience with New Orleans style courtyard and picnic table overlooking a southern Oak tree . Check out my other listing 1001403 & 1002102.
Very private with a fence and gate.
Its equipped with a fridge, microwave and a coffeemaker ,a nice seized bathroom/shower ,a small dinning room table ,living room and couch
WIFI Creolecottagenola Password Magazine
Only 2 blocks from Magazine street home of some of the best restaurants ,Art galleries ,boutiques ,wine bars ,grocery stores and Jazz Venues
Only a 10 minutes Uber ride to the French quarter.,lots of public transportation walking distance on Magazine and half a block to Tchoupatoulas street
Bike rentals places are close by .
**Please inquire about my availability to create special menu/wine tasting/Cooking classes using fresh grown herbs ,peppers local ingredients,local seafood**
Chef Dominique Macquet
Born on the island of Mauritius in the Indian Ocean, Macquet grew up with Creole, Asian, African and Indian home-cooked dishes. Since then, his career has taken him around the world tasting, exploring and experiencing the flavors of both hemispheres. Macquet has honed his skills in locations as diverse as South Africa, London, Southeast Asia and Beverly Hills. He has cooked aboard the legendary ocean liner Queen Elizabeth II, at the James Beard Foundation, at the White House (2x) and at the U.S. Embassy in Paris. One of Macquet’s highest honors and favorite memories was cooking Nelson Mandela’s first meal outside South African prison walls.
After his extensive travels, the chef chose New Orleans as the perfect stage for his ongoing culinary celebration. Following an award-winning stint as executive chef at the Bistro at the Maison de Ville, Macquet opened the eponymous “Dominique’s” at the Maison Dupuis hotel in the French Quarter which was named the “Best New Restaurant in the United States” by Esquire Magazine. There he began the process of returning to his culinary roots. Due to the devastating effects of Hurricane Katrina, Macquet temporarily relocated to Houston opening “Dominque’s” at the Marriott Westchase, receiving high accolades from multiple Texas publications.
Upon returning to New Orleans, the first “Dominique’s on Magazine” was born. It was here that Macquet’s innovative combination of island flavors with the precision of French technique truly came to fruition. As his new namesake restaurant, “Dominique’s” again was named the “Best New Restaurant in the United States” by Esquire Magazine; also was named “Best New Restaurant” from New Orleans Magazine; received four stars from City Business; and a glowing Four Bean review from Brett Anderson of the Times-Picayune. In late 2011, he also opened “Tamarind,” a French-Vietnamese restaurant within the renovated Hotel Modern on Lee Circle. With all this success, the search began for a larger location – leading the chef to open the new “Dominique’s on Magazine” in the summer of 2012. New Orleans Magazine named it “Restaurant of the year.”
With co-author John DeMers, Macquet has published two successful cookbooks, “Dominique’s Fresh Flavors: Cooking with Latitude in New Orleans” (Ten Speed Press) and “Tropical Latitudes” (Bright Sky Press). He explains that while he sometimes thinks of his cooking as “Tropical French,” others call it simply “latitude,” perfectly summing up the around-the-globe approach Macquet brings to every dish on the menu.
Macquet’s latest venture, Bordeaux, was an ambitious project to develop an upscale indoor/outdoor venue with elegant al fresco dining. The concept features a farm to table menu including the freshest crudo, ceviche and grilled fish, and boasts an exotic imported French rotisserie. It is doubtful that any other restaurant in the country can match Bordeaux’s offering of four to five different rotissiere meats simultaneously on the menu for each and every dinner service, e.g. pheasant, guinea fowl, Maple Leaf Duck, imported French Poulet Rouge organic chicken; suckling pig, spring lamb, and artisanal farm raised Mississippi Goat.
