Food at the Market

The American Chefs:

• Hosie Bourgeois – Beau Chêne Country Club, Mandeville, LA.
• Stephanie Carter – Southern Food & Beverage Museum, New Orleans
• Dooky Chase IV – Dooky Chase, New Orleans
• Leon Galatoire – Galatoire’s, New Orleans
• John Harris – Lilette Restaurant, New Orleans
• Anne Hart – Provence Market Café, West Virginia
• Donald Link – Herbsaint and Cochon, New Orleans
• Erick Loos – La Provence, Lacombe, LA
• Jennifer Loos – Restaurant August, New Orleans
• Matt Murphy – Ritz-Carlton, New Orleans
• Darin Nesbit – Bourbon House, New Orleans
• Alfred Singleton – Dickie Brennan’s Steakhouse, New Orleans
• Ben Thibodeaux – Palace Café, New Orleans
• Jeff Tunks – Acadiana and DC Coast, Washington, D.C.
  
  

  The French Chefs :

• Philippe Augé – Hostellerie Levernois, Levernois
• Patrick Bertron – Relais Bernard Loiseau, Saulieu
• Stéphane Derbord – Restaurant Stéphane Derbord, Dijon
• William Frachot – Chapeau Rouge, Dijon
• Daniel Ginsberg – Nouvelle Cuisine de la Ville de Dijon
• Emmanuel Hebrard – Abbaye de la Bussière, La Bussière
• Nicolas Isnard & David Le Comte – Auberge de la Charme, Prenois
• Jean-Michel Lorain – La Côte Saint-Jacques, Joigny
• Marc Meneau – L’Espérance, Saint Père
• Éric Pras – Lameloise, Chagny
• David Zuddas – D’Zenvies, Dijon
  
  
  
  Everything cooked at the festival will be made with the freshest, local ingredients and organic products. Disposable utensils, plates and cups used during the festival will be environmentally-friendly and recyclable.
  
  gourmet food festival