About

A word from Martinique Bistro

We are located in Uptown, just five blocks from Audubon Park. Our menu is comprised of classic French Bistro fare made with seasonal, local ingredients. The wine list highlights France and the United States, with many wine regions represented. You can choose to dine in our enchanting courtyard or in our charming dining room. We have been voted best courtyard dining, as well as one of the most romantic restaurants in New Orleans.

French cuisine with a squeeze of lime from the island of Martinique. In pleasant twilight, when the doors to the lush courtyard are flung open, the atmosphere at this converted cottage is both exotic and convivial. The cooking has an accomplished simplicity. Hawaiian sunfish glazed with a Tabasco beurre blanc, sesame­-crusted salmon filet drizzled with a cilantro-ginger-soy vinaigrette, curry Gulf shrimp – it all comes together perfectly.

Kelly Barker

Owner & Head
Of Operations

 

Abraham D'Aquin

General Manager

Chef Eric Labouchere

Chef Eric Labouchere was born in Sydney, N.S.W. Australia, but at an early age he moved to Europe with his family to live outside Brussels, Belgium to be closer to his grandfather at his country home near Paris. There he got his first glimpses of quaint country cafes and the night life of Parisian Bistros, memories that would guide him towards his career and pursuit of the mastery of the culinary arts.

In the late 1970's he would again move, this time to New England, where he began his 20 year career, working from the beaches of Cape Cod, Massachusetts, to the green mountain towns of Vermont. After which he attended the University of Denver to further his research into Hotel & Restaurant Management. Chef Eric quickly departed Denver to Hyde Park, New York to pursue a degree at the Culinary Institute of America. Soon he began travelling the United States in search of regional foods to add to his ever growing gastronomic arsenal.

His first stop was the low country of South Carolina, where he immersed himself in southern coastal cuisine, next to the Pacific Northwest, "working as a cook for a spell." While in Oregon, he received a letter from an old friend asking him to return to the Carolinas to partner in a historical Inn & Restaurant outside of Asheville in the Smokey Mountains. After a couple of prosperous years spending time between Appalachia & yearly vacations to New Orleans for Jazz Fest, he decided to make his permanent home in the Big Easy. In New Orleans, he would then fully take his years of culinary travels to the award winning uptown Martinique Bistro, curating a blend of his European heritage, time in the low country & local Louisianan cuisine to this iconic bistro.

Nat Carrier

Sous Chef

Nat was raised in the Boston area, where he had the fortune of spending inspired summer vacations on the small island of Chappaquidick, fishing, clamming and watching his parents prepare the day's bounty. In 1998, he moved to New Orleans to attend Tulane University. He began his culinary career shortly thereafter to support himself, cooking in uptown barrooms. Quickly his focus shifted from Tulane's classrooms to the education he was receiving nightly in New Orleans cuisine and the city's overall passion for food.

After finishing his degree, he worked under Chef Corbin Evans at Lulu's in the Garden and Lulu's French Quarter. There he was inspired by Evan's farm-fresh approach. In 2005, he joined Martinique Bistro and gained his first true line cooking experience at the fine dining level. After a short jaunt to work at 21 Federal on Nantucket Island, Nat returned following Hurricane Katrina to open Savvy Gourmet's lunch service to a community in need of tasty sustenance. Following a summer sabbatical in Mediterranean Europe, he returned to town to work for the next three years under the leadership of Chef Susan Spicer at Bayona. There he had the opportunity to work closely with Spicer, grasping an understanding of what is her truly eclectic New World cuisine.

After continued involvement with Chef Labouchere, most notably guest cheffing at Bacchanal Wine Bar and holding monthly themed supper club dinners at Martinique, he gratefully accepted the offer to come on as sous chef in October 2009. He is proud to be a strong part of a kitchen dedicated to creating and serving inspired cuisine crafted from the bounty of Louisiana's waters and fields.