I Ate Here 2 Weeks Before They Got A Michelin Star

Menu at Saint-Germain

I Ate a Michelin Starred Restaurant Two Weeks Before They Received Their Star

I moved to Los Angeles in 2012 for an internship at Warner/Chappell, Warner Music’s publishing company. I was in the production office, and was responsible for uploading new releases into their digital audio database every week. We’d get advanced physical copies (CDs) of albums a few days before they were released, I’d rip the songs, match them up with the correct catalog code from the vintage AS400 database, and then upload the audio track to the audio database.The perk was getting to hear new music before the general public. I particularly remember listening to Kendrick Lamar’s Good Kid, M.A.A.D City for the first time, a few days before it was released while driving home from my internship in my 98 Honda Accord (my boss let me have a copy of the CD when we got it in). I knew from that first listen on the long drive from Santa Monica Blvd to Reseda that the album was going to be a hit, an instant classic. I had that same feeling during a recent dinner at Saint Germain in New Orleans. 

While planning a trip to visit some family down south in the spring of 2024, I did a little bit of research to figure out where and what I wanted to eat. Of course there were all of the New Orleans staples I would have to have: po’boys, red beans & rice, gumbo, shrimp & grits, and requisite beignets at Cafe du Monde. I also figured I would check out a few of the mainstay fine dining establishments like Antoine’s and Galatoire’s. But as a frequent traveller and food enthusiast, I’m always interested in something new and interesting, and Saint Germain kept coming up as one of the best new restaurants in the city, so I sprung for a reservation at this tasting menu only spot. 

It turned out to be one of the best meals of my life. 

Housed in a former pizza joint in the Bywater neighborhood, Saint Germain is intimate, with a dimly lit bar where the experience begins. My meal started with a small cup of an incredible broth made from a blend of aged parmigiano reggiano cheeses, white wine, and onions. Then there was a small, one bite serving of A5 Wagyu with a potato pave, mushroom, and the most decadent au poivre sauce. After 3-4 small introductory courses, I was then seated at a table in the dining room, which only seats about 12. 

I continued to be impressed and delighted throughout the evening. Even the simplest courses like their bread and butter, were stellar. The butter, made in house, is inoculated with some camembert cheese cultures, giving it a slight earthy funk that pairs so well with the crumbly, toasty cornbread discs that the butter melts into when spread over the top. It’s so good, it's never left the menu for fear of mass riots and outrage. Other standout dishes were the veal sweetbreads topped with fresh black truffles, and the incredibly savory and slightly sweet Saint-André cheese soufflé with bruleed sugar. 

I shouldn’t have been surprised at how stellar the meal was, considering the chefs and co-owners Blake Aguillard and Trey Smith were awarded Food & Wine’s Best New Chefs in 2021. 

When I knew I was coming back to New Orleans in October of 2025 to celebrate my uncle’s 80th birthday, I made a reservation for Saint Germain before I had my flight or hotel booked. 

My second visit was just as lovely and followed the same routine as before. A little welcome cocktail at the bar, followed by a few introductory courses including the parm broth I still can’t get over, followed by a really complex dish of hay smoked caviar, potato ice cream, fresh herbs, and bacon. Next were two little one bite puffs, a pork and merguez seasoning bite, and a bruleed squash and saffron bite. Both were delicious and intriguing. The final dish before moving to the dining room was a risotto-like blend of Koshihikari Rice, scallop butter, scallops, shaved dried scallops and cucumber. Creamy, rich, full of scallop flavor, I could have eaten a whole vat of the stuff if permitted.

Moving to the dining room, I was once again treated to my old friend, the indelible bread and butter, just as delicious and joy inducing as I remembered. Next was a wonderful ramen dish, with semolina noodles, a rich but light and smoky broth, and prized matsutake mushrooms. This was a pleasant surprise as I had recently watched an episode of Dave Chang’s Dinner Time Live where he featured matsutake mushrooms, which I had never tried before.

I remember thinking during my first visit to Saint Germain that this spot must have a Michelin star. But in 2024, there sadly was no Michelin guide for New Orleans, despite it being one of the most historic and influential culinary communities in America. As I was waiting for my next courses, I searched the Michelin website to see if maybe by some miracle New Orleans had gotten a guide in the year since. It hadn’t, however I found that Michelin was introducing a new guide to the American South, covering Alabama, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and Atlanta. The first ceremony for the inaugural guide selections was scheduled for November 3rd in Greenville, South Carolina.

I got very, very excited.

Was I currently eating at an establishment that was potentially a few weeks away from receiving their first Michelin star? I started to think about some of the Michelin starred places and high end tasting menus I’d had in places like Tokyo, Las Vegas, Bangkok, Singapore, and most recently in Paris over the summer. Both of my visits to Saint Germain had certainly been in the top 10 if not top 5 dining experiences I’d ever had. 

“Holy shit. I’m definitely having dinner at a place weeks before they are about to be awarded a Michelin star,” I said to myself. 

The next course came, some beautifully poached halibut from Alaska, given a touch of smoke, served with some blue crab, a luxurious fumet, and a side salad that was reminiscent of German potato salad, minus the potatoes.

I ended up striking up a convo with a couple from Colorado that was seated in front of me. They recommended a few restaurants in the city and I told them that we may in fact be dining at a Michelin star restaurant ahead of the designation. 

Next, the squab with cabbage and pomme puree. Perfectly cooked squab with a  velvety red wine and bone marrow reduction, and Robuchon style pomme puree that I actually enjoyed better than the version I had at l’Ateleier Joel Robuchon in Paris a few months earlier. 

Then came that damn soufflé, another classic that has stayed on their menu for some time. Light, fluffy, salty, creamy, sweet, crunchy, paired with a little pour of some late harvest chenin blanc from the Loire valley. Heavenly. 

At this point, amped up on cheese, sugar, a little wine and mercurial enthusiasm, I finally had to ask the sommelier.

“Hey, ummmm…are you guys getting a Michelin star next month?” I asked as discreetly and quietly as you can ask such an exciting question.

“Well, we’re getting something? We were invited to the ceremony next month, but you don’t know until you get there what you are awarded,” She said with very poised excitement.

“Ahh that’s awesome! I think you guys are gonna get a star!” I said, clenching my fist for their victory. 

“I hope so. I don’t think this place is just bib gourmand,” she said.

“No this is definitely one star, maybe even two star level for sure. I don’t know if they give two stars right away, but you guys will certainly get one star at least.” I said. 

I continued being delighted with the remaining dessert courses: a tiny crispy cookie with Szechuan peppercorn caramel that made my mouth tingle, followed by a cold coconut praline rice granita concoction that helped cool my palate down from the peppercorns.

The meal concluded with a small butter mint made from the remnants of their fabulous in house butter, along with an espresso caramel candy.

As I left, that staff said goodbye and thanked me for coming back. I thanked them for the fantastic meal, thrilled to be an early adopter of this great Michelin star establishment.