Restaurant Hubert, Bathers Pavilion, and Franca alumni Alexis Besseau has been appointed as head chef of Adelaide’s latest restaurant addition La Louisiane.
Opening this weekend in the Adelaide CBD, the venue is a combined effort from Besseau, The Big Easy Group, and Gonzo Group.
La Louisiane is a temporary restaurant pop-up, set to be wrapped up in December of this year.
The venue hosts a French-inspired restaurant, bar, and basement featuring live jazz music.
“La Louisiane is a passion project between like minded hospo loving folk. The goal of this venue activation is to create something uniquely different for South Australia,” says Big Easy Group Co-Founder Oliver Brown.
“We want people to be transported back to 1930’s France, with a distinctly modern twist.”
French-born Besseau is creating a menu featuring all the brasserie classics such as steak and frites, beef tartare, pate en croûte, snails, and creme brûlée.
Local South Australian produce will also be championed across the menu, with elements such as the snails and foie gras brought over from France.
Cocktail wise, expect an offering of the classics including the Le Lou’s Martini which will be served with elements on the side to help guests create their own drink as they go.
There will also be a signature collection of cocktails named after cult French films crafted by Memphis Slim’s Co-Owner Michael Keogh.
The venue’s basement will also be host to live jazz music every Friday and Saturday.
La Louisiane opens 1 July and is located at 89 King William Street, Adelaide. No bookings, walk-ins only.
