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Chef de Cuisine Brett Duffee of Bayona - New Orleans, LA

Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
Brined and Smoked Redfish with Escabeche of Mirliton, Tomatillos, Avocado, Radishes, Carrots, and Jalapenos
Brined and Smoked Redfish with Escabeche of Mirliton, Tomatillos, Avocado, Radishes, Carrots, and Jalapenos
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
Milk-fed Veal, Farro, Snails in Parsley Sauce, and Mornay Sauce
Milk-fed Veal, Farro, Snails in Parsley Sauce, and Mornay Sauce
Chef de Cuisine Brett Duffee of Bayona - New Orleans, LA
Bayona - New Orleans, LA
Bayona - New Orleans, LA
Bayona - New Orleans, LA
Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
1 of 14
Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
2 of 14
Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
Roasted Escarole, Pecorino Bread Crumbs, Shaved Fennel, and Vermouth-Anchovy Sauce
3 of 14
Brined and Smoked Redfish with Escabeche of Mirliton, Tomatillos, Avocado, Radishes, Carrots, and Jalapenos
Brined and Smoked Redfish with Escabeche of Mirliton, Tomatillos, Avocado, Radishes, Carrots, and Jalapenos
4 of 14
Brined and Smoked Redfish with Escabeche of Mirliton, Tomatillos, Avocado, Radishes, Carrots, and Jalapenos
Brined and Smoked Redfish with Escabeche of Mirliton, Tomatillos, Avocado, Radishes, Carrots, and Jalapenos
5 of 14
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
6 of 14
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
7 of 14
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
Seared Duck Breast, Duck Confit Crepe, Wilted Kale, Honey Glazed Carrots, and Date-Molasses Sauce
8 of 14
Milk-fed Veal, Farro, Snails in Parsley Sauce, and Mornay Sauce
Milk-fed Veal, Farro, Snails in Parsley Sauce, and Mornay Sauce
9 of 14
Milk-fed Veal, Farro, Snails in Parsley Sauce, and Mornay Sauce
Milk-fed Veal, Farro, Snails in Parsley Sauce, and Mornay Sauce
10 of 14
Chef de Cuisine Brett Duffee of Bayona - New Orleans, LA
Chef de Cuisine Brett Duffee of Bayona - New Orleans, LA
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Bayona - New Orleans, LA
Bayona - New Orleans, LA
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Bayona - New Orleans, LA
Bayona - New Orleans, LA
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Bayona - New Orleans, LA
Bayona - New Orleans, LA
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Chef de Cuisine Brett Duffee of Bayona - New Orleans, LA
Photo: Antoinette Bruno | January 2012
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