Justin Devillier

CHEF
Written By Nicole Borden

Justine | New Orleans | August 2022

FEATURED DISHES


(1) Tuna Rillettes: Tuna Confit, Dijon Mustard, Crème Fraîche, Lemon, Aromatic Wildflowers; (2) Smoked Cherry Tomatoes, Olive Oil, Garlic, Chives; (3) Toasted Fennel Lavash Cracker

Scallop Crudo, Cantaloupe-Lime-Honey Jus, Olive Oil, Fresh Cantaloupe, Pistachios, Shiso, Lime Zest

Onion Soup Gratée: Chicken Stock, Veal Stock, Caramelized Onion, Emmental, Gruyere, Thyme

Pan-roasted Bavette Steak, Roasted Carrots, Beach Mushrooms, Salsa Verde


Photography by Will Blunt

Nicole Borden
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