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Louis XVI Restaurant Francais
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730 Rue Bienville Street
New Orleans, LA
Phone: 504-581-7000
Fax:504-524-8925
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Agnes Bellet
Executive Chef
Agnes Bellet depicts what is truly the "best of both worlds." As the classically trained Executive Chef of Louis XVI Restaurant Francais, Agnes brings time-honored cooking techniques and traditions from her native France. As a thoroughly modern woman who has been somewhat Americanized in her 18 years in New Orleans, she brings a fresh approach to the continental cuisine featured along with the finest traditional French flair.
A native of Southwest France, Agnes began cooking as a child and found she had a talent for it. She entered cooking school to learn French cuisine at 16. After graduation, she was selected to participate with other aspiring chefs in an apprentice competition in Paris.
One of the jurists, Chef Jean Louis Montestrucq (a Meilleur Olivrier De France), took her under his wing. At Montestrucq's restaurant (Le Cadran Bleu) she met Phillippe Dufau and a 14-year partnership began. Agnes' first job was as a cook at the Hotel de Chene, a small inn in the Basque region, where she enjoyed a fresh vegetable garden in the backyard and learned to appreciate the lifestyle of the exuberant - if slightly eccentric - Basque people.
Later, she moved on to the Auberge du Cadran Bleu, Aux Saisons Bleues and the Hotel Frantel Paris-Orly. In 1981, at age 19, she had the opportunity to come to new Orleans with Phillippe to work under Montestrucq, who was hired as Executive Chef at the then-soon-to-open L'Escale Restaurant. In 1983, Phillippe Dufau assumed the position of Executive Chef at L'Escale. After L'Escale closed following the mid-80's recession, Agnes took the position of Executive Sous Chef at Louis XVI, which moved to L'Escale's location at 730 Bienville in the French Quarter in 1986. She worked under Phillippe until his death in 1993, and succeeded him as Executive Chef later that year.
While Agnes does not believe in veering far from the classics, Louis XVI has recently changed its menu to conform more to today's palate and the kitchen continues to turn out cuisine that is identifiably French in preparation and presentation, cutting down on the creamy sauces and flaming desserts. Experimenting with other styles of cooking, Louis XVI has created some new appetizers, salads, entrees and desserts for their new menu.
As Executive Chef, Agnes puts in long hours planning menus and specials, hiring, training and supervising a staff of 12-15 people and preparing for the many banquets and catered affairs that are held at Louis XVI.
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© 2004-2007 Feeding Frenzy, Inc™ All Rights Reserved.
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For a truly unforgettable dining experience, visit Louis XVI Restaurant Francais
and remember to use your American Express Card.
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