The Ritz-Carlton, New Orleans

One of only two five-star hotels in New Orleans—with the city’s largest spa and the only five-diamond restaurant in Louisiana—The Ritz-Carlton, New Orleans sets the bar for Southern hospitality in the Big Easy. Post-Katrina, a $100 million investment restored the landmark 1908 building and interiors steeped in antebellum tradition.

Groups gathered for corporate events convene on legendary Canal Street, with the business district and French Quarter on their doorstep just minutes from the Ernest N. Morial Convention Center, Superdome, and airport.

Any hint of difference between business and pleasure evaporates instantly in the newly expanded function space, which includes a grand ballroom and 23 smaller meeting rooms. Conference and event managers orchestrate every visit to ensure not only successful outcomes for business but also fond memories of New Orleans. There are no packages available at this time. There are no hot dates at this time. Posted May 2, 2008 by Elite Concierge
View RSS Feed Mlange, the new signature restaurant of The Ritz-Carlton, New Orleans, is a mixture of the most renowned dishes from New Orleans most infamous restaurants accented by some of the chefs own culinary creations amidst the backdrop of live jazz. The restaurant is a celebration of New Orleans and of its reputation as one of the best destinations for food in the world.

The hotels former namesake, Victors, featured variations on New Orleans cuisine, but the new menu in Mlange is wholly focused on classic New Orleans dishes. Each New Orleans restaurant has one or two signature dishes. Mlange will feature those dishes for guests or locals who want to experience a classic dish, listen to jazz and experience Ritz-Carlton service. With over twenty restaurants and thirty dishes, the menu will change from time-to-time. The left-hand side of the menu will offer the classic New Orleans fare, while the right-hand side will list the chefs own creations.

A sampling of the dishes and their respective restaurants are as follows:
Arnauds: (Chef Tommy DiGiovanni)
Appetizers- Shrimp Arnaud and Quail Elsey
Entres- Chicken Rochambeau, Petite Filet Lafitte and Gulf Fish Mitchell
Restaurant August: (Chef John Besh)
Appetizer- BLT Buster Crab Lettuce and Tomato Sandwich
Bayona: (Chef Susan Spicer)
Appetizer- Goat Cheese Crouton with Mushrooms in Madeira
Bourbon House: (Chef Jack Martinez)
Desert- Creole Cream Cheese Cake
Brigstens: (Chef Frank Brigsten)
Appetizer- Crabmeat Thermidor
Broussards: (Chef Gunter Preuss)
Appetizer- Stuffed Mirliton with Crawfish and Crabmeat Lafitte
Entres- Bouillabaisse and Pompano Napoleon

Clancys:
Appetizer- Clancys Fried Oysters with Brie
Cuvee: (Chef Bob Iacovone)
Entres- Mustard-Herb Crusted Salmon with Lump Crabmeat, Brie Orzo and Lemon Confit and Steens-Cured Smoked Duck Breast, Confit Leg, Walnut-Blue Risotto and Hudson Valley Foie Gras with Pear Glace
Dickie Brennans Steakhouse: (Chef Jack Martinez)
Appetizer- Tomato with Bleu Cheese Napoleon Salad
Jacque-Imos: (Chef Jack Leondardi)
Appetizer- Alligator Sausage and Shrimp Cheese
K-Pauls Louisiana Kitchen: (Chef Paul Prudhomme)
Appetizer- Muffuletta Soup
Moscas:
Entre- Chicken a la Grande
Palace Caf: (Chef Darin Nesbit)
Entre- Pepper Crusted Duck with Duck Confit
Peristyle: (Chef Tom Wolfe)
Entres- Grilled Venison Short Loin with Parsley Pecan Crust, Wild Rice Pilaf with Sauted Pencil Asparagus and Mushroom Sauce Chasseur
Upperline: (Chef Johan Clevenger)
Appetizer- Fried Green Tomato with Shrimp Remoulade
Desert- Bread Pudding
Vizards: (Chef Kevin Vizard)
Appetizer- Vizards Seafood Gumbo
Entre- Trout Pecan-Shrimp and Creole Tomato Sauce

The restaurant represents the new New Orleans, a city where people work together to publicize the best that New Orleans has to offer. To further support the restaurants, leather-bound books will be placed throughout the hotel. The books are filled with the bios and menus of the restaurants that are featured on the Mlange menu.

Prior to the restaurants opening on December 4, 2006, Chef Matt Murphy worked with the chefs of the representative restaurants to learn how to prepare their dishes according to their recipes and specifications. Chef Murphy will work with the chefs regularly and they will have the opportunity to be the Chef de Cuisine Du Jour from time-to-time. For instance, Chef Susan Spicer can work with Chef Murphy for the day or the night, giving diners the opportunity to meet Chef Spicer and learn more about her restaurant and its offerings.

Additionally, a new coffee will be featured on the menu. French Market Coffee, established in 1890, worked with the culinary and food and beverage team to create the hotels own coffee and chicory blend. The coffee will also be available for sale in the hotels Signature Shop and offered at the hotels coffee cart in the lobby.