Off the menu: Sweet victory for L’Auberge chefs

Pastry chefs from L’Auberge Casino & Hotel Baton Rouge and L’Auberge Casino Resort Lake Charles won three top prizes at Pastry Live’s 2013 National Showpiece Championship in Atlanta on Aug. 27.

After seven hours of competition, team captain Bill Foltz, of Lake Charles, and Arlety Estévez, of Baton Rouge, wowed judges with their sugar showpiece, “Deceptive to the Eye,” in the “The Art of Illusion” themed competition. In addition to earning the highest scores for Best Sugar Showpiece and Best Artistry, the team also took home the Competitor’s Choice Award.

Foltz leads the pastry department at L’Auberge Casino Resort Lake Charles while Estévez brings seven years of pastry experience to the L’Auberge Baton Rouge culinary team.

New Dijon chef

Lafourche Parish native Ricky Cheramie has been named the new executive chef at Dijon, a New Orleans restaurant located at 1379 Annunciation St. in the lower Garden District.

Owner Kurt Brodtmann said Cheramie has spent the past few years as executive chef of the Bombay Club and honed his cooking skills at such restaurants as K-Paul’s, Emeril’s, and Commander’s Palace. He also worked n Boston and Maine.

“Dijon will continue to offer contemporary Louisiana cuisine with classic French and Creole influences with an emphasis on seasonal, local ingredients,” Brodtmann said. It is open for dinner Tuesday-Saturday and Sunday for brunch.

Best Bourbon

The summer issue of The Bourbon Review names Bourbon House Seafood & Oyster Bar, 144 Bourbon St., New Orleans, among the top 55 bourbon bars in the United States. It is the only Louisiana establishment represented.

Justin Thompson, of the The Bourbon Review, said bars selected “needed to showcase bourbon in a very proud manner, by educating their patrons about bourbon and either providing them with a superior selection or a combination of a great selection along with having a reputation for showcasing bourbon in their cocktails.”

Through its New Orleans Bourbon Society, the Bourbon House is “exposing consumers to smaller, craft spirits,” restaurateur Dickie Brennan said.

Call (504) 522-0111.