Chef's Table at Commanders Palace New Orleans

For a truly special occasion add The Chef's Table at Commander's Palace to your dining wish list.  It is a perfectly orchestrated dining experience with the kitchen action just a few feet away.  When dining at the Chef's table you are seated in the heart of the kitchen at a leather banquet that comfortably seats four and is surrounded by artwork.  The kitchen is bustling with action yet very controlled allowing one to easily have a conversation.  Watching bartenders create cocktails, the grill line in constant motion and trays of desserts quickly passing by is only a part of the show.  Chef Tory McPhail remains within view and provides a detailed description of each course dotted with a little comedy.  His attention to detail along with his talented staff creates the ultimate experience from start to finish.  We can't thank our friends Joey and Angela enough for including us in such a culinary experience.  

Amuse Bouche of Caminada Pass oysters with sugarcane vinegar, coriander and fennel.

Shrimp ceviche with habanero vinegar and black garlic.

Soft scrambled egg custard with lump Blue Crab, caviar & Meyer's lemon crema. 

MV Drappier, Carte d'or, Brut Reims, Champagne, FR

Poached egg with truffled béchamel, shaved black truffles and crispy shoestring potatoes.

2010 Dme. Comtesse B. de Cherisey, La Genelotte, Meursault 1st Cru

Tuna "Compressed Carpaccio" with Satsumas & charred chillies.

2013 Jakob Schneider, Dry Riesling, Melaphyr, Trocken, Nahe, GE

Crabmeat stuffed Grand Isle flounder with Brabant potatoes, salted lemon and chervil infused cream.

2013 Diel, Pinot Noir, Rose, GE

Seared foie gras with pomegranate.

2011 Jean Foillard, Fleurie, Cru Beaujolais

Muscovy duck & roasted corn, squash.

2012 Duckhorn, Merlot, Napa Valley, CA

Smoked Brisket with Escargot Marchand de Vin.

1995 Cht. Gombaude-Guillot (en magnum), Pomeral, Bordeaux, FR

Individual Forester cheese puff pastry with cherry vinegar & honeycomb.

2011 Mas Amiel, Vin du Maury, FR

 

The Dessert Bomb: Bread Pudding Soufflé, Creme Brûlée, Warm Pecan Pie, Creole Cream Cheesecake, Sorbet, Rum Cake and Flambe Bananas Foster.

Dessert BOMB!

Bread Pudding Soufflé with Whiskey sauce, Creme Brûlée, Warm Pecan Pie, Creole Cream Cheesecake, Sorbet, 

NV Paul-Marie e Fils, Viewx Rouge, Pineau des Charentes, FR