New Orleans, LA (PRWEB) February 11, 2011
Last December New Orleans wine bar, restaurant, and cigar lounge, Bouche, welcomed new Executive Chef, Robert Bruce. Chef Bruce combines his classic training and extensive experience to create contemporary Creole dishes that compliment Bouche’s relaxed and open atmosphere.
Bouche’s latest tasting menu includes all new creations from Chef Bruce, along with some revamped classic dishes. Among Chef Bruce’s delectable seasonal creations is the chili cocoa grilled salmon. The salmon is encrusted in a mixture of cocoa and chili powders, sugar, cumin, and Coleman’s mustard. It is then seared to perfection and served with a hot mustard drizzle and fried spinach. Additional seasonal items include rabbit gumbo, seared jumbo scallops and foie gras, barbequed shrimp, gnocchi, and ghost pepper caviar crafted from shupick fish eggs.
The new menu also features dishes that are perfect for Bouche’s lounge environment and are suited for sharing. One of Bouche’s current best sellers is the chef’s selection of cheese from the St. James Cheese Company, New Orleans’ newest cheese broker. The cheese is garnished with berries and apples and is served with French bread crostinis and a red onion marmalade crafted out of Chambord and poached red onions.
Chef Bruce describes his partnership with Bouche as predestined. “My style of cooking goes perfectly with the cigar and wine atmosphere. It’s fine dining in a relaxed environment.” Chef Bruce enjoys Bouche’s open kitchen layout and arched windows, which allow him to prepare meals and visit with restaurant patrons.
Chef Bruce is a native New Orleanian who brings over thirty years of culinary experience to Bouche. His aspirations to become a chef began at the age of fourteen when he began working in a Creole restaurant. Over the course of the next three summers, Chef Bruce was fortunate to work under his mentor, French Chef Roland Huet. He was also heavily influenced by his step grandfather, Willie Maylie, who was a fourth generation chef at Maylie’s restaurant, a New Orleans staple for over 126 years. Chef Bruce accredits the strict training and exposure he received from Huet and Maylie for providing him with a strong work ethic and laying out the foundation for the kind of chef he is today.
After receiving an associate’s degree in culinary arts from Johnson & Wales University and a bachelor’s degree in hotel restaurant management from Florida International University, Chef Bruce returned home to New Orleans to work as the Sous Chef at Upperline Restaurant as well as Maylie’s Restaurant. A year later, he was hired to work at Commander’s Palace alongside Chef Emeril Lagasse. In 1992 he was named the Executive Chef at Bayou Ridge Café. Additional restaurants Chef Bruce has worked for include Emeril’s, Palace Café, and Smith and Wollensky.
In 1995 Chef Bruce received local and national praise. He was regarded as one of the nation’s top “chefs on the rise” by John Mariani and New Orleans Magazine named him “Best New Chef,” an award that is determined by his peers. Additional honors include: recipient of the Ivy Award (Restaurant and Institutions Magazine, 1996), and “50 People to Watch” (New Orleans Magazine 1997). Chef Bruce has had the great fortune to cook at the James Beard House twice and he’s been featured in Wine Spectator Magazine and the Chef on Shoestring series.
Bouche is New Orleans' premier wine bar, restaurant, and cigar lounge located in the historic Warehouse District. Bouche offers an urban retreat that is designed to delight all of the senses. The swanky lounge provides the perfect ambiance and features over 130 wine labels from around the globe in their old world cellar, delectable dishes with New Orleans flair, and a cigar lounge that caters to both the novice and connoisseur.
For more information:
Contact Carol Logreco
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