Antoine Alciatore TBD 11:00 AM EST
Originally from Marseilles, he ended up in New Orleans and opened “Antoine’s”. Developing the
cuisine we have today - Innovative and French Provincial Cuisine with American Ingredients.
4-Course American Creole Meal
- Crab St. Peter: Luxurious crabmeat with housemade cheese
- Tips de Filet in a Chateaubriand Sauce with Grilled Asparagus and Roasted Fingerling Potatoes
- Milk Punch: Milk-Based Bourbon Beverage
- Beignets: Dipping Sauce