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INTRODUCTION
Amid the lush, tropical foliage of New Orleans’ most graceful
neighborhood, one of America’s most-awarded chefs is staking his
claim. Dominique’s on Magazine, the result of a globetrotting life
that began on the isle of Mauritius in the Indian Ocean, is
Dominique Macquet’s edible love poem to his adopted hometown by way
of every place he’s ever cooked, every meal he’s ever eaten.
Exquisite dish follows exquisite dish in a stylishly casual setting,
paired with well-chosen wines, innovative cocktails and
extraordinary service. Embrace the new Dominique’s on Magazine. In
the spirit of true New Orleans hospitality, it is waiting to embrace
you!
chef
Born on the island of Mauritius in the Indian Ocean, Macquet grew up
with Creole,Asian, African and Indian home-cooked dishes. Since
then, his career has taken him around the world tasting, exploring
and experiencing the flavors of both hemispheres. Macquet has
honedhis skills in locations as diverse as South Africa, London,
Southeast Asia and Beverly Hills. He has cooked aboard the legendary
ocean liner Queen Elizabeth II, at the James Beard Foundation, at
the White House and at the U.S. Embassy in Paris.
After his extensive travels, Macquet chose New Orleans as the
perfect stage for his ongoing culinary celebration. Following an
award-winning stint as executive chef at the Bistro at the Maison de
Ville, the chef opened Dominique’s in the French Quarter and began
the process of returning to his roots. The restaurant was a popular
and critical success, garnering the Times-Picayune’s coveted Four
Bean review and the DIRONA award. New Orleans Magazine named Macquet
its Chef of the Year in 1997; Esquire Magazine named Dominique’s
among the Top 20 Best New Restaurants. A year later, Bon Appetit
included it as one of the nation’s seven best.
After Hurricane Katrina in 2005, Macquet relocated to Houston and
opened Dominique’s at the Marriott. Even during this temporary
stint, Dominique’s was named one of the year’s Best New Restaurants
by My Table Magazine. Other honors and applause came from Texas
Monthly, Houston Modern Luxury, Arts Houston, 002, H Texas, and the
Houston Chronicle.
In late 2010, the first Dominique’s on Magazine was born. It was
here that Macquet’s innovative combination of island flavors with
the precision of French technique truly came to fruition. Within the
first six months, this Dominique’s received four stars from City
Business and Best New Restaurant from New Orleans Magazine, Esquire,
Gambit and the Times-Picayune. Dominique’s also received a glowing
Four Bean review from Brett Anderson of the Times-Picayune. With all
this success, the search began for a larger location – leading the
chef to open the new 200 seat Dominique’s on Magazine in early 2013
in a former Fire Station originally built in 1909.
With co-author John DeMers, Macquet has published two successful
cookbooks, “Dominique’s Fresh Flavors: Cooking with Latitude in New
Orleans” (Ten Speed Press) and “Tropical Latitudes” (Bright Sky
Press). He explains that while he sometimes thinks of his cooking as
“Tropical French,” others call it simply “latitude,” perfectly
summing up the around-the-globe approach Macquet brings to every
dish on the menu.
Looking back at his career, perhaps Macquet’s favorite memory was
cooking Nelson Mandela’s first meal outside South African prison
walls. “Mandela has been an inspiration to so many in his fight for
freedom,” the chef says. “In the kitchen in all these years, I’ve
learned there are so many kinds of freedom. And I want to celebrate
them all.”
awards
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2010 Best New Restaurant from New Orleans Magazine |
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2010 four stars from City Business |
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2010 Four Bean review from Brett Anderson of the
Times-Picayune. |
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