Hi. Steve here. As you likely know by now, I’ve joined Marianne in our business and recently attended a creativeLIVE course on food photography by New York Times food photographer Andrew Scrivani. You can read about the experience and our trip in this earlier post. Our plans include growing our business into the New Orleans food photography market so this training was both pertinent and well timed.
We returned home just in time for the New Orleans Convention and Visitor’s Bureau’s COOLinary New Orleans promotion. During the month of August you can enjoy 2-3 course lunch menus for $20 or less and 3 course dinner menus at $35 or less at over 50 award winning restaurants. Read more about the promotion on the COOLinary website.
We had the opportunity to provide Café Degas with images for their COOlinary New Orleans marketing campaign. Chef Laurent Rochereux beautifully prepared three mouth-watering dishes for the photo shoot that are periodically available on their promotional menu. Below is the first dish presented.
The course above is a Roasted Quail Salad over spinach, tomatoes, plums, red onions, and quail eggs lightly dressed.
It was followed by this amazing seafood dish.
Above we have swordfish, wrapped in salmon and served over a bed of pearl couscous and spinach in a half artichoke garnished with tomatoes.
And to satisfy the sweet tooth, Chef Laurent presents this, the “Ile Flottante”, that is, the Floating Island.
This dessert is a poached meringue over creme Anglaise garnished with mint and fresh berries.
For COOLinary New Orleans, Café Degas offers a specially priced 3 course menu for lunch and dinner Wednesday through Saturday. The menu will change daily, but will include a choice of appetizer, entree and dessert. So hurry, this promotion is only available during the month of August. See the Café Degas website for the nightly menu. You can follow Café Degas on their Facebook page found here.
We wish to acknowledge and thank Mr. Jacques Soulas for the opportunity to provide Café Degas with these images. We are also grateful to Chef Laurent Rochereux for having prepared these beautiful dishes.