NEW ORLEANS (press release) – Le Moyne Bistro, a modern neighborhood bistro, opened its doors last week in New Orleans’ Warehouse District. Led by General Manager Tim Armstead and Executive Chefs Farrell Harrison and Christian Hurst (the team behind Plates and newly opened Maria’s Oyster & Wine Bar), Le Moyne brings a refined dining experience to the Crescent City, celebrating the \ connection between French and Louisiana cuisine.
Named after Jean-Baptiste Le Moyne deBienville, the French explorer known as the “Father of Louisiana,” the minds behind Le Moyne Bistro say it is rooted in tradition while embracing modern culinary techniques. The menu highlights regionally sourced ingredients from local farmers and fishermen, featuring nostalgic nods to classic French bistros with an innovative twist. Signature dishes include Chicken au Riesling with Bacon and Crème Fraîche, Beef Short Rib Carbonnade with Pearl Onions and Baby Carrots, and Gulf Fish Courtbouillon with Tomato Fumet and Shrimp. Guests can also enjoy elevated hors d’oeuvres such as Beef Tartare with Cured Egg Yolk and Dijon, Blue Crab au Gratin with Espelette, and Bone Marrow & Escargot.
“We’ve created a space where classic French flavors and fresh Louisiana ingredients come together, telling the story of New Orleans through food,” said Farrell Harrison, co-executive chef of Le Moyne Bistro in a release about the opening. “Our menu puts an emphasis on honoring the traditions of a true bistro while adding our own modern twists, bringing something new and exciting to the Warehouse District.”
Pastry Chef Ryan McDougall helms the restaurant’s pastry program, offering daily fresh-baked sourdough, alongside exquisite desserts such as Lavender Crème Brûlée and Lemon Posset. Complementing the food menu, Le Moyne’s beverage program features an extensive bottle list and a curated selection of reserve cocktails that offer modern interpretations of classic libations. Cocktail standouts include a Calvados Spritz, featuring Coquerel VS, Apricot, Lemon, and Cider, and an Agave En Fleur, featuring Blanco Tequila, Cassis, Elderflower, Lime, Cardamom and Rosewater.
“We wanted our beverage program to reflect the spirit of the restaurant— elevated, yet approachable,” said Lindsay Dukes, beverage manager at Le Moyne Bistro. “We’ve curated a selection of wines and cocktails that pair perfectly with our menu, celebrating both local ingredients and global French influences.”
Designed to transport guests to the charm of the French countryside, the restaurant’s intimate and rustic interior features exposed brick, candle-lit tables, and refined brass lamps, creating a cozy yet sophisticated atmosphere. The restaurant boasts three main dining rooms that can accommodate 120 guests at a time, as well as four private dining rooms with separate entrances and varying layouts, with accommodations for parties ranging from 17 to 50 guests (seated), or 20 to 110 guests (reception style).
“New Orleans is a city with a rich history of culinary innovation, and we’re excited to contribute our vision to this amazing tradition,” said Christian Hurst, co-executive chef of Le Moyne Bistro.
“We’re thrilled to bring Le Moyne to New Orleans and share our passion for French-inspired, locally sourced cuisine with our vibrant community,” said Tim Armstead, general manager of Le Moyne Bistro. “Our goal is to create a place where guests feel like they’re a part of something special, whether they’re enjoying a casual bite or celebrating a milestone with us.”
For more information, visit lemoynebistro.com or follow along at @lemoynebistronola.