Q&A with Brian Landry, Executive Chef, Borgne
What are your favorite things about living and working in New Orleans?
I love that New Orleans is my home. I am surrounded by a very large family that has always supported me in my pursuits. I am not sure if I chose to cook or if cooking chose me, but I have the privilege to cook in one of the greatest food cities in the world.
How would you describe the current culinary scene in New Orleans?
New Orleans is evolving at an extremely rapid pace. We have seen enormous growth in the number of restaurants in the past few years. We have never had such a diverse restaurant scene in the city as we do now.
What are some great culinary experiences you would recommend for groups?
I think the key to dining in New Orleans is to vary your experiences. The French Quarter is great, but it is not the only place to dine. Venture into our neighborhood dining scenes in Uptown, the Lower Garden District and the Bywater. Mix up some of the staples like beignets at Cafe du Monde with brunch at Ralph’s on the Park in Mid City.
What makes dining at your restaurant special for groups?
Borgne is great for larger groups. Due to our location and layout, we were de-signed to accommodate large events. Being located right next to the Superdome and arena, we are constantly catering to the crowds that attend all of the various sporting events and concerts that take place right next to us. The energy in Borgne before a Saints game is amazing. When there is a major event taking place, we are great at serving groups for any celebratory event.
Do you have a favorite dish that you like to prepare for groups?
I like cooking for groups in the restaurant like I do when I have people over to the house. I want them to taste so many things. I fill the table with broiled oysters, duck poppers, boiled shrimp and lots of plates of food that can be passed and shared.