Accolades

  • Best Chef: South
    James Beard Foundation
  • Nominee for Outstanding Chef
    James Beard Foundation
  • Top 50 Restaurants (Herbsaint)
    Gourmet magazine
  • Best New Restaurant (Cochon)
    James Beard Foundation
  • The Best Restaurants in America (Cochon & Pêche)
    Bon Appétit
  • Restaurants That Count (Cochon)
    The New York Times
  • Best American Cookbook (Real Cajun)
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Justin Devillier reviews Housemade spaghetti w/ guanciale & a fried poached egg at Herbsaint
$$$ | French/Belgian
Warehouse District
"This is a fantastic play on carbonara. It's one of those instances where a chef not only changes a dish, but evolves it into something greater. Just wait 'til you crack open that egg."
Chef Adolfo Garcia reviews Banana brown butter tart w/ fleur de sel caramel at Herbsaint
$$$ | French/Belgian
Warehouse District
"This has silky bananas, nutty brown butter on a rich crust, and a salted caramel sauce. It's been on the menu for a long time; go find out why."
Chef Emeril Lagasse reviews Cochon muffaletta at Cochon Butcher
$$ | Specialty Shop | Deli/Sandwich Shop
Warehouse District
"Most muffalettas are served cold, but you can get this one hot, which I recommend that you do. Warming it takes this sandwich to a whole new level. The cheese gets gooey while the olive salad marries with the meats and cheeses. The sesame seed bun also gets hard and crispy on the top while remaining soft on the inside."
Chef Adam Biderman reviews Gumbo of the day at Herbsaint
$$$ | French/Belgian
Warehouse District
"It's the definitive gumbo in the city. It's dark, smooth, and comes with andouille sausage and tasso, all of which is homemade. Everything is balanced, from the spices in the seasoning to the perfect scoop of rice. No one makes it better in New Orleans."
Chef Adam Biderman reviews Fried boudin w/ pickled peppers at Cochon Butcher
$$ | Specialty Shop | Deli/Sandwich Shop
Warehouse District
"Spicy, porky, and fried—these guys look innocent, but they taste like Cajun Country. This is another very legit version of boudin. It's a little murky because of the seasoning, which works perfectly with the creole mustard for dipping and the pickled chilis on the side to make it all pop."