Suis Generis & Chef Chris DeBarr Introduce New Ice & Fire Menus in August.
Pictured: Executive Chef Ernie Foundas, Sous Chef Chris DeBarr and Sous Chef Leigha Olson
For more than 12 years, the Suis Generis team led by Ernest Foundas and Adrienne Bell has been serving weekly changing menus in the Marigny (read our review.) Now, after years at Green Goddess, Delachaise, and other New Orleans venues known for their innovative cuisine, Chef Chris DeBarr has the joined the Suis Generis squad. From day one, it’s been a mutual admiration society.
To celebrate this creative coming-together, the Burgundy Street restaurant will be offering back-to-back weekends of “Ice” & “Fire” multicourse menus this August, created by Chef Chris, using produce locally grown by the Suis Generis team at Tiki Farm in Mississippi.
The “Ice” menu, which will be served from August 23-25, was inspired by The Harvest of the Cold Months, a partially finished manuscript by Elizabeth David about the social history of ice in culinary cultures. Dishes from Persia and South India will be on the menu.
From August 30 through September 1, Suis Generis will be serving up the “Fire” menu.
Chef Chris says to look for Chili en Nogada, and his rarely seen Blonde on the Tracks Bowl o’ Chili, featuring all kinds of yellow and pale ingredients (white beans, several types of yellow peppers, summer squash, and a peanut butter crema).
If you’re coming into town for Southern Decadence, you’re going to want to put Suis Generis’ “Fire” menu on your list of must-experiences.
Both the “Ice” and “Fire” menus will have an all-inclusive tasting menu price fixe plus each dish will be available by itself for an à la carte price. For more details, visit suisgeneris.com.
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