Six By Nico

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NEW ORLEANS

Cooking 2nd June - 13th July

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We’re back from a mouthwatering trip to

NEW ORLEANS

You’re invited on the ultimate food tour of The Big Easy. We tasted the heart and soul of New Orleans, travelled deep into Cajun Country in search of the best crawfish boil, and dipped into Louisiana's iconic dishes, from gumbo to beignets and bananas foster. But it was the people we met along the way who added a sprinkling of something extra.

“There was always a seat at the table for us. We queued for muffuletta at Central Grocery, wiped sugar from our faces after too many beignets, and cooked with the incredible Gason Nelson, who reminded us that a great meal is never just about the ingredients.” – Nico

Join us for a six-course menu shaped by this beautifully chaotic trip, where we were welcomed like family by everyone from Larry the corner shop owner to Uncle Jerry who took us cruising down the Bayou. This is New Orleans.

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The Menu

New Orleans

Cooking 2nd June - 13th July

Dublin

6 Course Tasting Menu - €60
Matching Cocktails - €50NEW!
Matching Wine - €40

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Book DUBLIN

If you plan on using a voucher towards your experience, please check your balance ahead of arrival. This can be done by going to gifts.sixbynico.co.uk/balance

If you need any assistance with this please contact vouchers@sixbynico.co.uk with your full voucher code.

"Ther was lways a se at he tabl for us"
- Nico

Course 1

Barbeque Shrimp & Grits

“There’s a lot of buzz around grits in New Orleans. We knew it was a must-try, but our first few tastes didn’t quite hit. On our final day, Chef Gason Nelson whipped us up barbecue shrimp over grits. It ended up being my favourite dish from the whole trip. We had to open with this Southern American classic.”

Course 2

Boudin Ball

“A highlight was meeting the larger-than-life, Larry, the owner of the local corner shop Doiron’s Landing. As well as loading us up with his famous jalapeño chicken salad, beignets, and these incredible boudin balls, he also extended some serious Southern hospitality. We were invited to tuck into our picnic on his riverside porch.”

Course 3

Central Grocery Muffuletta

“As we wandered through the French Quarter, we came across Central Grocery, the birthplace of the iconic Muffuletta sandwich. We ordered one, not quite prepared for the size of it… basically a whole loaf of focaccia, quartered and stacked high. Layers of sliced meats and cheese, crushed olives, and pickles brought it all to life. The bread was light, the balance perfect. Only two sandwiches have ever blown me away and this is my tribute to one of them.”

Course 4

Gumbo

“We tasted gumbo in almost every corner of New Orleans, but it was our time cooking with Chef Gason Nelson that really brought it to life. He spoke about how versatile the dish can be, but also the importance of starting with a deep, caramelised roux, the soul of the dish and something I’d never seen before. We took the traditional base and gave it our own twist using a shellfish stock to add even more depth in flavour. This was inspired by the standout seafood scene in Louisiana and our time gliding through Cajun swamps in a speedy fanboat.”

Course 5

Louisiana Fried Chicken

“This dish is homage to an unforgettable afternoon spent with our teammate Annie’s American family. It was a day that’ll stay with me forever — laughing over a spicy Cajun crawfish boil, cold beer in hand. After an adventure on the bayou, dodging gators and checking crawfish pots, we got back to find they’d made fried chicken for us. No fanfare, just proper, soulful cooking. This dish is our tribute to the experience, and the heartbeat of Louisiana hospitality.”

Course 6

Bananas Foster

“The mouthwatering finale of our culinary tour of The Big Easy – An iconic banana dessert from Brennan’s in the French Quarter. This is the home of the world famous Bananas Foster, a New Orleans classic. Created in the 1950s to showcase the bananas that were coming into port, this dessert is flambéed tableside just like a Crêpe Suzette. It’s a piece of the city’s history and seemed like the perfect way to round o our ode to New Orleans’ distinctive culinary heritage.”

TAKE ME HOME

New Orleans
Hot Beignet Box

“We have one last treat, just for you. No trip to New Orleans is complete without a visit to Café du Monde to try their iconic beignets. We queued early to get our hands on them, tucking into these freshly fried delicacies with a side of chicory coee and street jazz. One bite and you’re covered in powdered sugar. They’re warm, indulgently messy, and it was a moment of pure magic. Round off your NOLA experience with a box cooked to order for you to dip into on the way home…”