Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board (LSPMB) crowned Chef Bonnie Breaux of The St. John Restaurant in St. Martinville as the Queen of Louisiana Seafood at the 10th annual Louisiana Seafood Cook-Off, held this evening at the Cajundome Convention Center in conjunction with A Taste of Eat Lafayette.
To earn the crown, Chef Breaux prepared Crackling-Crusted Black Drum graced with a Fennel Marmalade, nestled on Abita Amber-infused Brabant Potatoes and Sautéed Haricot Vert, topped with butter-poached, Jumbo-Lump, Blue-Point Crabmeat. Chef Breaux beat eleven of the state’s best chefs by to win the title of "Queen of Louisiana Seafood".
“It is an honor to crown the new Queen of Louisiana Seafood, Chef Bonnie Breaux of St. Martinville,” said Lt. Gov. Billy Nungesser. “This year’s competition was the toughest yet, as each competitor truly showcased why Louisiana has the most exceptional, healthy and delicious seafood in the world. Together, we will promote Louisiana’s thriving seafood industry and the impact it has on the state’s tourism, economy and culture.”
Chef Breaux’s first duty as Queen of Louisiana Seafood will be to represent the state at the Great American Seafood Cook-Off held on Aug. 5, in conjunction with the Louisiana Foodservice & Hospitality EXPO in New Orleans, where she will compete against the nation’s top seafood chefs.
Chef Anthony Felan of Wine Country Bistro in Shreveport was named runner-up, followed by Nathan Richard of Cavan in New Orleans.
This year’s competitors were:
To earn the crown, Chef Breaux prepared Crackling-Crusted Black Drum graced with a Fennel Marmalade, nestled on Abita Amber-infused Brabant Potatoes and Sautéed Haricot Vert, topped with butter-poached, Jumbo-Lump, Blue-Point Crabmeat. Chef Breaux beat eleven of the state’s best chefs by to win the title of "Queen of Louisiana Seafood".
“It is an honor to crown the new Queen of Louisiana Seafood, Chef Bonnie Breaux of St. Martinville,” said Lt. Gov. Billy Nungesser. “This year’s competition was the toughest yet, as each competitor truly showcased why Louisiana has the most exceptional, healthy and delicious seafood in the world. Together, we will promote Louisiana’s thriving seafood industry and the impact it has on the state’s tourism, economy and culture.”
Chef Breaux’s first duty as Queen of Louisiana Seafood will be to represent the state at the Great American Seafood Cook-Off held on Aug. 5, in conjunction with the Louisiana Foodservice & Hospitality EXPO in New Orleans, where she will compete against the nation’s top seafood chefs.
Chef Anthony Felan of Wine Country Bistro in Shreveport was named runner-up, followed by Nathan Richard of Cavan in New Orleans.
This year’s competitors were:
- Chef Ryan Andre', City Pork Brasserie and Bar (Baton Rouge)
- Chef Bonnie Breaux, The St. John Restaurant (St. Martinville)
- Chef Lyle Broussard, Jack Daniel’s Bar & Grill (Lake Charles)
- Chef Eric Cook, Bourbon House (New Orleans)
- Chef Anthony Felan, Wine Country Bistro (Shreveport)
- Chef Ben Fidelak, The Levee (Alexandria)
- Chef Austin Kirzner, Red Fish Grill (New Orleans)
- Chef Dustie Latiolais, Crawfish Town USA (Henderson)
- Chef Chris McKnight, The Fat Pelican (Monroe)
- Chef Ernest Prejean, Prejean’s Restaurant (Lafayette)
- Chef Nathan Richard, Cavan (New Orleans)
- Chef Brad Tanner, Café Vermilionville (Lafayette)
RSS Feed
