Saint-Germain

contemporary

Not yet analyzed

3054 Saint Claude Ave., New Orleans, LA

saintgermainnola.com ↗+1 504-218-8729

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Frankie and the chefs

Saint-Germain Nola, New Orleans, 1/5/23

February 6, 2023 January 20, 2023 ~ hsnixon

exterior – 3054 St. Claude Ave., New Orleans, LA., 70117

Saint-Germain offers only a 10 course tasting menu that moves between the 2 rooms of the place. They wanted to recreate the feeling of eating at a chef’s home and they certainly did that with their tiny dining room. First to find the place, look for the sign that says “Sugar Park” that marks the spot and reservations are a must. The menu changes regularly and wine pairings are available. The award winning chefs go for a French bistro type of fare and partnered with Drew DeLaughter, their business partner who runs the front of the house, to open in 2018. It’s in an older house that used to house a pizzeria – you can see the marks in the dining room where the oven was pulled out. You start at the bar with the lovely and friendly bartender, Hillary. She like all the staff are lively and engaging and make the evening a delight. Pacing and portion control were spot on and I’d encourage anyone to go there that can, – the food’s terrific. They do give you a copy of the menu at the end of the meal.

Set-Up and Bar

Sign out front

porch sign outside

bar area

interior

sparkler

Bartender Hillary and Frankie

We were greeted in the bar with a cocktail of green tea infused white rum with lime, and Campari. It was light, fruity and a fun way to start.

welcome cocktail

A cup of warm Parmesan broth was next. This was made from boiling the parmesan rinds at 185º. It was truly like having a cup of liquid parmesan, delicious.

parmesan broth

Next Koshihikari rice was mixed with onions, cabbage, fermented gooseberries and wasabi. This rice has an amazing texture and it so good but mixed with the other ingredients it had a little bite in the background and was very tasty. Interestingly it all blended perfectly so not one ingredient dominated.

Koshihikari rice

Bison tartare was topped with bleu, presented with sourdough and aerated Bearnaise. The tartare was from the strip loin and on a spoon topped with the cheese. You were to put in on top of the housemade sourdough bread and then cover with the Bearnaise to taste. The toasted bread added a crunch to the tasty meat blend and then when you covered it with the sauce the richness soared into the divine category. I loved that you could be as indulgent with the delicious sauce as you wanted to be. This was definitely a favorite.

bison tartare, sourdough, bleu, bearnaise

tartare and bread

combined

bearnaise

covered

They did offer to add white Alba truffles for an upcharge but we passed.

truffles

Tempura crab, sherry aioli, kelp sauce and lettuce was the last combination at the bar. The luscious ingredients were wrapped in the lettuce and yielded wonderful tastes and textures to this dish. After that we moved to one of the 5 tables in the small dining room.

tempura crab, sherry aioli, lettuce

inside

Dining Room Set-Up and Food

dining room

lest you forget where you are

wine front

wine back

Sommelier Bodhi and Frankie

Bread and Butter turned out to be small corn cakes with house cultured butter. The hot, tender and delicious corn breads had a perfect crispy edge and a soft center. They were so rich and lovely they really didn’t need the addition of the cheesy tasting butter, but who could refuse to try it together – I couldn’t and could have made a meal on these alone.

bread and butter

butter

corn bread

different angle

Smoked Caviar, potato and barley were all in separate dishes. The caviar was wrapped in the seaweed, which you did not eat, and smoked with hay. The barley was mixed with the aerated potatoes, shellfish stock and vermouth. A roll of milkbread with rosemary was the last component and you were to make combinations of these things as desired. The milkbread was chewy yet crisp and the caviar nicely smoked. The barley and potatoes was light and offered another texture to mix with the rest. I couldn’t find a bad way to go.

smoked caviar, potato, barley

smoked caviar in seaweed

unwrapped

milk bread

potato and barley

Frankie was mesmerized

Aged Black Cod was plated with grilled lima beans and chorizo ragu. A Meyer Lemon vinaigrette finished the plate. This plate was also full of marvelous tastes and textures. Black Cod is a terrific fish when cooked right and this was perfect. Add to this the strong flavors of the ragu and lime and you have another real winner.

aged Black Cod, grilled lima beans, chorizo

Steak and spinach was made with American waygu that had been dry aged 40 days. It was then seared with shallots and served with creamed spinach and maiitake mushrooms. A classic steakhouse plate but this creamed spinach was topped with browned, buttered breadcrumbs that were spectacular. Add to this the tender, tasty, and really beefy piece of meat and you win. So very simple yet done with complete elegance of flavor. It wasn’t Japanese A5 but this was the next best thing.

Steak and spinach

closer

A palate cleanser of aerated Satsuma sherbet with lovage oil and Meyer lemon juice and zest was not on the menu but also delicious. It was nicely frozen, yet not so hard you couldn’t eat. Great transition.

Satsuma sherbet palate cleanser

Owner Drew DeLaughter and Frankie

Saint André cheese soufflé was made with Calvados and coated with sugar on the outside of the cooking dish so the edge got a wonderful caramelized crispness. It was topped with a creamy sauce. It was fluffy and sweet with lovely flavors.

Saint-André cheese soufflé

topped

Vanilla bean panna cotta, French style praline, lemon and smoked maple was the final dessert. There were hazelnuts and some Meyer Lemon granite in there too, then topped with a bit of sea salt. This was a bowl of edible flavor and I loved it. A fine way to end the fabulous meal.

Vanilla bean panna cotta, praline, lemon, smoked maple

closer

A parting gift was a small bag of salts with cherry blossom and tarragon. It looked fun.

Frankie and our parting gift

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Menu as captured Aug 29, 2026 · source ↗

Not yet analyzedNot ranked — not yet analyzed

We hold 151 venues in New Orleans, LA and could score 63 of them. This one is not among them, so it has no position — not a low one.

There is no score breakdown to show: we haven’t been able to look at this venue’s sourcing yet, so there is nothing to break down. A row of zeroes here would say we checked and found nothing, and we have not checked.

v1.7.4 0.0/100 — NOT YET ANALYZED. We have not been able to look: no findable site or menu, or the site blocks crawlers. This is the absence of a measurement, NOT a finding of 'no sourcing', and must never be presented as one. Score is a floor and carries no information about this venue's quality.

Not yet analyzed. We haven't been able to look — no findable site or menu, or the site blocks crawlers. This is the absence of a measurement, not a finding of "no sourcing". Check back soon.

Opening hours

See the week▾

Sunday	5:30pm – 10pm
Monday	5:30pm – 10pm
Tuesday	Not listed
Wednesday	Not listed
Thursday	5:30pm – 10pm
Friday	5pm – 10:30pm
Saturday	5pm – 10:30pm

“Not listed” means the day was absent from the schedule we read — usually closed, but we never saw it stated, so we don’t claim it.

Hours checked Aug 29, 2026 · source ↗ · checked 35 days ago, so we're not calling it open or closed — anything over 14 days can have changed · Always worth confirming with the restaurant.

Book on the restaurant's own site ↗link checked Aug 29, 2026

Saint-Germain

Authority & awards