Dominique's At The Maison Dupuy Hotel Circa 1999-2008
This was the official website of Dominique's At The Maison Dupuy Hotel from 1999-2008.
Content is from the site's archived pages.
Welcome to Dominique’s. This award-winning New Orleans restaurant offers the French Quarter’s superlative dining experience. Treat yourself to the region’s richest blend of fine cuisine and romantic atmosphere.
Our legendary New Orleans restaurant is set in the heart of the historic French Quarter inside the magnificent Maison Dupuy Hotel.
To assure yourself a seat at our award-winning New Orleans restaurant, reservations are recommended. Because we insist upon serving only the best and freshest ingredients, our restaurant menu is constantly changing to suit the seasons and item availability.
Dominique's At The Maison Dupuy Hotel
1001 Rue Toulouse - New Orleans, LA 70112
(504) 586-8000 | Fax: 525-5334
Dominique’s Restaurant and the Maison Dupuy Hotel would be honored to host you and your guests for your special occasion. Our tropical New Orleans courtyard provides an ideal setting for the ultimate dining experience and our boutique hotel offers your guests premium luxury in the heart of the French Quarter.
Treat yourself to the region’s richest blend of fine cuisine and romantic atmosphere. Our legendary New Orleans restaurant is set in the heart of the historic French Quarter inside the magnificent Maison Dupuy Hotel. From romantic dinners for two to majestic receptions for 200, Executive Chef Dominique Macquet insists upon top-tier culinary talent for each and every dish presented from his kitchen. Be it a group luncheon, dinner, or our spectacular Sunday Jazz Brunch, expect excellence in every aspect of your event from our superior culinary and service staff. Among many notable accolades, Dominique's was awarded the Distinguished DiRoNA Award for 2005! Only 800 restaurants in North America have received this coveted award.
Come celebrate in true New Orleans fashion with our award winning Chef Dominique and let us pamper you and your guests with elegant Southern tradition. We would be delighted to host you and your guests and again, we thank you for considering The Maison Dupuy Hotel and Dominique’s as hosts to such a momentous engagement!
Born on the tiny island of Mauritius in the Indian Ocean, Chef Dominique brings a world of experience to his kitchen, having honed his culinary style working all over the globe before finding his place in New Orleans. Chef Dominique describes his style as "light, fresh, flavorful" contemporary French with an Asian influence.
Trained in classic French cooking and well versed in California cuisine, Macquet has easily embraced the use of Louisiana ingredients to create dishes that blend the robust flavors of the West with the more subtle ones of the East (mastered while cooking in Asia). Incorporating the refined spices of his native island home imparts a fresh taste to his dishes.What is true of Mauritius cuisine is true of most island cuisines, the chef explains. It evolves from a mix of original native people using only those ingredients indigenous to the island, adapting their diet to the foods they found on hand, then later being introduced to the flavors and spices of other areas through colonization, linking its cuisine to the rest of the world.His work earns significant praise from the city’s top food critic: "Macquet applies a well-honed classical technique to a careful selection of fine, fresh ingredients while adding graceful accents from around the globe to create dishes that approach the sublime."Chef Dominique and his staff are available to cater any event at The Maison Dupuy. Business meetings, banquets, showers, rehearsal dinners, and even weddings.
No matter the occasion, Chef Dominique’s cuisine will make it an event to remember!
"During the first summer of school, I lucked out and got a job as a sous chef in training under Dominique due to an illness of his regular sous chef. I was enrolled in courses in a new discipline known as Kubernetes in the world of high tech, far from the world of food preparation and presentation. Kubernetes is an open-source container-orchestration system for automating application deployment, scaling, and management, and I was destined to become a developer for Kubernetes for a large Silicon Valley enterprise that had already agreed to hire me upon graduation. But as the summer progressed, I became more and more enthralled at the amazing knowledge and skill set that Dominique was teaching me. I began to see this work as an eye-opening experience into the art of food that Dominique practiced. I noticed the rave reviews and the kudos in local print media that the restaurant was receiving, and crowds were lining up to get in even on week nights! Short story: at the end of the summer I abandoned my pursuit of Kubernetes in favor of a secondary sous chef position under Dominique and loved it! In the high tech world, I would have ended up working for a large company, now had the opportunity to start my own restaurant with the skills I learned here. Being my own boss and loving every minute of it is the reward for staying with something I love and learning from a master. No regrets!" Peter Pers
~ APPETIZERS ~
Turks & Caicos Baby Conch Ceviche 11
With Crispy Mirleton Relish and Tamarind-Grapeseed Oill
Indian Ocean “Fleur de Sel” Cured Wild Salmon 12
On Local Blue Crab Claw Meat, Hearts of Palm, Horseradish Cream, Brioche Crouton with American Caviar
Goat Cheese and Caramelized Sweet Onion "Fricasee” 9
with Oven-Dried Tomato and Balsamic
Yellow Fin Tuna 12
Sashimi Tuna and Crispy Pineapple Chips “Mille Feuille,” with Avocado and Soy Vinaigrette
Shrimp and Roasted Butternut Squash Ravioli 12
Toasted Pine Nuts and Shaved Parmesan Cheese
Seared Foie Gras On “Pain d’Epices” 19
Home Made Champagne Preserved Bing Cherries and Duck Essence
Soup of the Day : 8
~ SALADS ~
Lettuce, Cheese and Tomato 9
Baby Mix Greens, Parmesan Frico and Oven Dried Tomato with 8 Year Old Balsamic
Baby Arugula and Watercress 8
With Three Olive Tapenade Criolla Vinaigrette
Haitian Tropical Conch Salad 10
With Crispy Three Sweet Peppers and Scotch Bonnet and Freshly Squeezed Lime
Maine Lobster Salad 14
Maine Lobster Claw and Roasted Beets With Truffle Preserve Lemon Vinaigrette
~ ENTREES ~
Sautéed Turks and Caicos Cracked Baby Conch 26
On Corn and Local Andouille Risotto with Roasted Garlic Scotch Bonnet Mojo
Seared Pompano 29
On Fricassee of Rock Shrimp and Hearts of Palm with Lobster – Lemon Oil
Fire Roasted Louisiana Shrimp 28
With BraisedMirleton-Tasso and Rock Shrimp Croquette, Green Mango Chutney, Shrimp Essence
Seared Moulard Duck Breast 32
With Leg of Duck Confit and Parsnip “En Crepinette”, Masala Pear Fondant and Duck Fig Jus
Whole Maine Lobster 42
With Maine Lobster on Chive Gnocchi Fondant with Lobster Essence
Grilled Filet of Beef “Farci” 37
With Chimichurri Cream Cheese, Twice Baked Potato Pancake, Carrot Molasses Flan and Roasted Shallot Jus
Study of Lamb 36
Grilled Lamb Chop, Merguez Sausage, Lamb Confit-Three Potato and Goat Cheese Terrine With Lamb Jus
~ DESSERT ~
Cappiccino dipped mocha wafers layered with Kahlua
Passion fruit Pannacotta 8
Island Vanilla-lemongrass custard with passion fruit jus
Caramelized Pineapple Tatin with Crystallized
Ginger Ice-Cream 7
Caramelized pineapple layered with crispy glazed phyllo with oven dried
pineapple slices and a caramel spiced sauce
Mango and Coconut Souffle Glaze 8
With Chocolate Crust and Crispy Coconut Shavings
Tropical Trio of Homemade Sorbets 7
Served on almond tuilles with fresh fruit
Chocolate Souffle 9
The Chef's Souffle requires 30 to 40 minutes advance time, so please
order at the beginning of the meal
Chef Dominique's idea of an After-Dinner Mint.
Dominique’s Restaurant has been chosen as one out-of-ten best new restaurants in the country. From the way you are greeted to the elegant presentation of the food and wine, you will know the accolades Dominique’s has received are merited.
Macquet opened his namesake restaurant at the Maison Dupuy Hotel in the French Quarter in March 1997, and within only six months Dominique’s was awarded the enviable Four Bean rating by the Times-Picayune restaurant critic as well as the Award of Excellence for its wine list by Wine Spectator Magazine. To top things off, Macquet was also recently named Chef of the Year for 1997 by New Orleans Magazine.
Macquet was honored at the James Beard House in New York in the Best Hotel Chefs Series in 1996, and he was been invited back to cook a special Christmas menu in December 1997. Esquire Magazine has also honored Dominique’s, naming it one of the top twenty new restaurants in the United States.
Esquire magazine proclaimed Chef Dominique Macquet one of the "Chefs to Keep Your Eye On." Bon Appetit magazine recognized Dominique’s, in The Maison Dupuy, as one of the country’s best new restaurants. And New Orleans Magazine named Chef Dominique "Chef of the Year!"
Dominique's Restaurant has been honored at the following events:
* Guest Chef at the White House - June 2002 -- Prepared dinner for President Bush and Tony Blair along with 25 other invites.
From our guests:
* Dear Chef Dominique, My wife and I have just returned from our visit to New Orleans. On Wednesday the 18th of April we had the pleasure to enjoy your degustation. It is still the highlight of our trip. We would also like to pass along our compliments to Victor and Lydia, as they made the evening most enjoyable. Further I would like to thank you for autographing your book for me. You may rest assure we will be telling tales of "Dominique's" to all our friends for quite a while. We hope to return next spring. Thank you for your time. Semper Fi,
* Dear Chef,
* Dear Gentlemen,
* We recently ate at your restaurant and I must say our meal was exquisite, the service was unparalled and we will definitely be back soon.
* Dear Chef Dominique,
Again, thank you for a wonderful dining experience. We look forward to our next trip to New Orleans and the chance to dine at Dominique's. In addition, we will recommend your restaurant to everyone we know that will be visiting New Orleans to experience your lovely fare and atmosphere.
We look forward to seeing you