In the Bywater neighborhood outside the of the typical French Quarter tourist bustle, Saint Germain is a fun visit and one that I hope to repeat often. I had so much fun here that I do not hesitate to make it a regular if/when i ever come to town. If you drive by you would surely miss it as it is in a very low key location.
The restaurant seats six at a time through shifts and takes you on a journey from early drinks to sitting at the bar for you intro courses and finally ending in the dining room for the main meal and dessert. The staff is quite hospitable and friendly and I always felt welcome. There is no pretentiousness here. You are part of the gang.
Parmesan Broth
A surprising open to a meal giving you the warm and fuzzies -- The parmesan broth harkened me back to the times when I would eat a good creamy pasta dish and slurp what was left over at the end of the dish. I thought I was alone in my decadent desire, but this captures that moment and brings acceptance to a behavior I thought was mostly my own.
Kaluga Caviar, Goat Cheese and Honey
Perched above a honey comb, the cones filled with goat cheese, honey and topped with caviar delight the sense and playfully awaken you from your pasta memories.
Tacos
This was a very fun and enjoyable dish.
Sourdough, Crab, Jamon Iberico
At this point, I absolutely adored the meal absolutely due to the playfullness and presentation.
Grilled Squid, Cultured Butter
A good dish -- the butter sauce was so good I found myself slurping any bit of it I could.
Bread and Butter
Bread and butter dish to tide you over until the main courses. At this point in the evening you are moved to the main dining room.
Halibut, Bernaise, Corn
An elegant dish with a difficult sauce, and much appreciated.
Duck Confit Schnitzel, Horseradish and Potato Salad
A dish that speaks of the chef's influence and childhood memories. As schnitzel is being served more and more in fine dining, it is a homage to the skill and execution of the chef.
Lamb, Kolrabi, Cucumber
I really enjoyed this dish, maybe because it was becase it was the first red meat type of dish I had
Root Beer Float
The chef's take on a rootbear float as a palate cleanser. What a great idea and a great tasting morsel.
Cheese Souffle'
I loved it. I mean I really like this dish. A nice variance of textures all the way down with a sweet crunch at the bottom.
Key Lime Pie
While the flavors and textures were all there, I truly have avoided dishes such as crudos, ceviches and granitas because I've been exposed to them so much in Florida. Key Lime Pie as well, but I truly appreciated the dish as it was on poin
To come to New Orleans and not book a reservation for Saint-Germain would be a travesty of high proportions.