Seth Temple

CHEF
Written By Nicole Borden

Le Chat Noir | New Orleans | June 2022

FEATURED DISHES


Wood-Fired Risotto-Stuffed Quail, Aztec Spinach, and Poultry Jus

White Anchovies, Chive Oil, Chile Oil, Lime, and Focaccia

Crab Fat Agnolotti, Crab Roe, Scallop Mousseline, Oyster Cream, Prosciutto di Parma, and Chive Oil

Fire-Roasted Hakurei Turnips, Red Miso, Lemon, Orange, Lime, Sambal, and Candied Kumquats


Photography by Will Blunt

Nicole Borden
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