Laissez les bons temps BEAUSOLEIL!!!

Take Away - Shrimp and Risotto Fritters

A new restaurant is always a welcomed addition to Baton Rouge.  Since 2005, the population (and traffic) has skyrocketed rather quickly while the (non-chain) restaurant selection has taken a little longer to catch up.  However, the latest endeavor by a few seasoned restaurateurs will absolutely go a long way in helping balance the karma of population with food selection.  Jeff Conaway and Nathan Gresham, formerly of Galatoire's Bistro, and Michael Boudreaux and Kenny Juban, both of Juban's Creole Restaurant, have combined forces to bring a real restaurant contender to the Red Stick...

With Beausoleil, there commeth a food destination that offers three extremely important qualities to this fat man: 1) excellent food, 2) reasonable prices and 3) a comfortable spot to place my rather large rear end.

When translated into classic French, Beausoleil means "lovely sun."  In Cajun French, it means "sunshine."  Either way, this restaurant is providing a new ray of light to the Baton Rouge dining scene.

Jeff's wife (and our friend) Camille, was nice enough to invite some friends from the 4th floor of the Capitol to taste some of the trial run treats that the restaurant had to offer on opening night.



Stephen and Colleen Waguespack with Kristy Nichols



The tasting menu included: Fried Oysters with creamy truffle vinaigrette; Duck Confit and baby arugula in phyllo with goat cheese; Mussels Bienvielle; Crabcakes with a spicy aioli; Fried Green Tomatoes topped with a tasting of hogshead cheese; Escargot in puff pastry with brie; Shrimp and Risotto Fritters and fresh pork and duck cracklins.




Melissa Sellers, Kyle Plotkin, Anna Dearmon and Jeff Conaway

 



Nial Patel and Camille Conaway



Did I just type fresh pork cracklin?  Yes.  In fact, upon your seating at this unique establishment, you will not be greeted by standard bread and butter that has seen the refrigerator one too many times.  No sir (or ma'am)!!!  Instead, you will be treated to a tasting of warm pork cracklin.  Sugar bust that!

The lunch menu is not extremely long (which I like), but certainly runs the range of options.  Some examples of choices are:  Grilled Leg of Rabbit over stewed collard greens then finished with a garlic confit bacon jus ; House-made Biscuit with Boneless Fried Chicken Breast topped with country sausage gravy; Fried Mississippi Catfish topped with a rich tomato court-bouillion stew served over rice and (thankfully) Grits and Grillades.  Also...the side dishes range from Duck Confit Hash to Crispy Onion Rings to Bacon.  I'm not kidding.

Hogshead Cheese atop Fried Green Tomatoes

Warm Cracklins

Dinner takes it to the next level with Grilled Jumbo Shrimp over roasted bell pepper risotto with andouille gravy; Marinated Grilled Flat Iron Steak with frites and chimichurri butter or Flattened and Grilled Chicken Paillard with bacon lardon, crispy shallot rings and sliced tomatoes with lemon caper beurre blanc on a bed of baby spinach.



Escargot in Puff Pastry with Brie



In total, it is like several of New Orleans' better restaurant concepts formed a cult and fled to Baton Rouge where no one would ever find them. . . 

Well, we did. . . Since its opening, Beausoleil has been a packed spot for people looking to eat.  However, seating happens rather quickly and the food is definitely worth it.  The bar is a great place to wait as well, since there is no real barrier between the bar, the high top tables and the rest of the restaurant.  Thus, you feel like you are already a part of the flock, even while wetting you beak. 

So, friend, my advice to you with regard to this French Fulgor is to eat early and/or eat often.  Either way, just get there and eat.  It's gewd.

Will be getting Jeff and/or Camille to get me this recipe for the Shrimp and Risotto Fritters ASAP.  Thus, standby....