You may remember Couvant, a gorgeous French brasserie-style restaurant in the CBD neighborhood of New Orleans helmed by Brad McDonald, opening in 2018, and it shuttered at the beginning of the pandemic just over one year later. It never seemed like the right time to open the doors to diners for the next two years. In this Springtime of Hope, however, Couvant is not just reopening, but being reborn.
Couvant has a new chef behind the scenes, a new menu to delight locals and travelers alike, and a bright new outlook. Executive Chef Ryan Pearson is a New Orleans native who decided to take his culinary talents to Paris and New York. He returned to his hometown during New York’s long and arduous shutdown.
As Executive Chef of Couvant, he has transformed Couvant’s established menu into one that celebrates traditional French dishes but imbues them with a southern and uniquely New Orleans flair. The light-as-air Gougeres pastries are filled with oozing hot gruyere cheese and truffled mornay. The picturesque Roasted Royal Red Shrimp rests upon parmesan black rice and tomato-coconut bisque is heavily drizzled upon it.
Chef Pearson also boasts about the Dry-Aged Duck served in a bed of dirty rice and snow pea salad and his Cote De Boeuf For Two featuring a pan-roasted dry-aged rib-eye steak with potato gratin, mushrooms, and black garlic bordelaise.
Rediscover Couvant inside the Eliza Jane Hotel for dinner and breakfast.
