Weekend Picks: Tet, Valentine’s Day, and More

February 2016
By: Sara Watson, Go Nola

You could take a break this weekend — but you don’t have to. If that second wave of energy washes over you (or if you’re already missing Mardi Gras), keep yourself busy with Tet Fest celebrating the Vietnamese New Year, a rare local show from homegrown musician Christian Scott, a free chance to delve into family history, romantic Valentine’s Day menus, and more.

Pigeon & Prince, the newly opened private events space fromJohn Besh, will cook up a special dish at the Southern Food and Beverage Museum on Saturday from 2 p.m. to 3 p.m. Executive chef Erik Loos is making locally sourced, slow-cooked lamb with herbed pasta ragout — samples are available on a first-come, first-serve basis, so get there early! Free.

Read more...

Crab Shortage at Galatoire's; Pigeon & Prince Preview

February 2016
By: Candice Woo, Eater Nola

Want a preview taste of Pigeon & Prince, the upcoming event space from restaurateurJohn Besh? Its executive chef, Erick Loos, who also heads up Besh Restaurant Group's La Provence, will be giving a cooking demo at the Southern Food and Beverage Museum on Saturday, February 13 from 2 to 3 p.m. Loos will be cooking up slow cooked Two Run Farm lamb and herb pasta ragout and giving out samples while they last. The event is free with museum admission. [Times-Picayune]

Read more...

Chef Erik Loos demos recipes from John Besh's Pigeon & Prince

February 2016
By: Ann Maloney, Nola.com

Curious about Pigeon & Prince, the latest business from restaurateur John Besh? Visit the Southern Food and Beverage Museum on Feb. 13 and get a taste of the new place from Erick Loos, executive chef of the private-event business.

Besh bought the now-shuttered CBD restaurant Le Foret to turn it into an event space he named Pigeon & Prince. Loos also is the executive chef at the Besh Restaurant Group's La Provence.

Read more...

Diary 1|6,7|2016: Stars Here To There. A Great Night @ Arnaud’s.

January 7, 2016
By: Tom Fitzmorris, NO Menu

Ten days ago, Mary Ann and I had dinner at Le Foret with our friends the Klunas. Another friend who happened to be at the next table let loose a piece of gossip: that John Besh would shortly buy out the restaurant we were sitting in. The source has never fed me a false fact, and he didn’t this time. But nobody on the restaurant’s staff seemed to know this. That, or they were keeping it a secret. Le Foret opened some five years ago after a heavy renovation of a great building that sat empty for thirty years. The owners were a family in the oil industry. Which, perhaps you’ve heard, is cratering lately.

The interesting part of this for Mary Ann is that our daughter Mary Leigh is on the verge of reserving Le Foret for her wedding reception this September. But if John Besh has the place under his aegis again by then, the matter becomes a no-brainer. Last year, our son Jude had his reception at John Besh’s flagship, Restaurant August. It was everything we could have wanted. August and Le Foret are very similar in their setups. Mary Ann is delighted by the prospect of giving Besh a monopoly on Fitzmorris family wedding receptions. I am delighted with the possibility of Le Foret’s resuscitation. It was a five-star restaurant in NOMenu’s ratings for a few years, but that diminished after manager Danny Millan left Le Foret to open Cava.

Read more...

John Besh buys Le Foret restaurant for Pigeon & Prince event space

January 7, 2016
By: Todd A. Price, Nola.com

Chef John Besh purchased the CBD restaurant Le Foret, which he will use as a private event space called Pigeon & Prince.

"We get people who want to host special events, but we don't have the space," said Maggie Moore, a spokeswoman for the Besh Restaurant Group.

Le Foret opened in 2009. Under its original chef, Jimmy Corwell, Le Foret was one of the most promising new restaurants in New Orleans. But in 2011 Corwell was fired due to a conflict with manager Danny Millan. Le Foret never fully regained its footing. It closed Jan. 1, 2016.

Erick Loos, the executive chef at the Besh Restaurant Group's La Provence, will also be the executive chef at Pigeon & Prince. He will maintain his position at La Provence as well.

Read more...