Boucherie, New Orleans
A step deeper into taking more appreciation for the foods and personalities that make the south a culinary destination – is Chef Nathanial Zimet, David Zimet, James Denio and staff, and was born out of everything that led Nathanial to the purple truck: an education in Great Brittain and Australia at Le Cordon Bleu; the restaurant industries of New Orleans, North Carolina and abroad – and all that was learned while feeding the streets of this city.
Our cuisine reflects our passions and our purpose – which is fine dining for the people. We smoke, cure, age and prepare all our meats in house – and as do most fine establishments of this city – we purchase from local agriculture and seafood purveyors when available.
Through these small understandings Boucherie embraces the traditions of its namesake, as well as the food that inspired it.