Dominique's At The Maison Dupuy Hotel Circa 1999-2008

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This was the official website of Dominique's At The Maison Dupuy Hotel from 1999-2008.
Content is from the site's archived pages.

Welcome to Dominique’s. This award-winning New Orleans restaurant offers the French Quarter’s superlative dining experience. Treat yourself to the region’s richest blend of fine cuisine and romantic atmosphere.

Our legendary New Orleans restaurant is set in the heart of the historic French Quarter inside the magnificent Maison Dupuy Hotel.

To assure yourself a seat at our award-winning New Orleans restaurant, reservations are recommended. Because we insist upon serving only the best and freshest ingredients, our restaurant menu is constantly changing to suit the seasons and item availability.

Dominique's At The Maison Dupuy Hotel
1001 Rue Toulouse - New Orleans, LA 70112
(504) 586-8000 | Fax: 525-5334

Dominique’s Restaurant and the Maison Dupuy Hotel would be honored to host you and your guests for your special occasion.  Our tropical New Orleans courtyard provides an ideal setting for the ultimate dining experience and our boutique hotel offers your guests premium luxury in the heart of the French Quarter.

Treat yourself to the region’s richest blend of fine cuisine and romantic atmosphere. Our legendary New Orleans restaurant is set in the heart of the historic French Quarter inside the magnificent Maison Dupuy Hotel.  From romantic dinners for two to majestic receptions for 200, Executive Chef Dominique Macquet insists upon top-tier culinary talent for each and every dish presented from his kitchen. Be it a group luncheon, dinner, or our spectacular Sunday Jazz Brunch, expect excellence in every aspect of your event from our superior culinary and service staff. Among many notable accolades, Dominique's was awarded the Distinguished DiRoNA Award for 2005! Only 800 restaurants in North America have received this coveted award.

Come celebrate in true New Orleans fashion with our award winning Chef Dominique and let us pamper you and your guests with elegant Southern tradition.  We would be delighted to host you and your guests and again, we thank you for considering The Maison Dupuy Hotel and Dominique’s as hosts to such a momentous engagement! 

 

THE CHEF

Born on the tiny island of Mauritius in the Indian Ocean, Chef Dominique brings a world of experience to his kitchen, having honed his culinary style working all over the globe before finding his place in New Orleans. Chef Dominique describes his style as "light, fresh, flavorful" contemporary French with an Asian influence.

Trained in classic French cooking and well versed in California cuisine, Macquet has easily embraced the use of Louisiana ingredients to create dishes that blend the robust flavors of the West with the more subtle ones of the East (mastered while cooking in Asia). Incorporating the refined spices of his native island home imparts a fresh taste to his dishes.What is true of Mauritius cuisine is true of most island cuisines, the chef explains. It evolves from a mix of original native people using only those ingredients indigenous to the island, adapting their diet to the foods they found on hand, then later being introduced to the flavors and spices of other areas through colonization, linking its cuisine to the rest of the world.His work earns significant praise from the city’s top food critic: "Macquet applies a well-honed classical technique to a careful selection of fine, fresh ingredients while adding graceful accents from around the globe to create dishes that approach the sublime."Chef Dominique and his staff are available to cater any event at The Maison Dupuy. Business meetings, banquets, showers, rehearsal dinners, and even weddings.

No matter the occasion, Chef Dominique’s cuisine will make it an event to remember!

 

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"During the first summer of school, I lucked out and got a job as a sous chef in training under Dominique due to an illness of his regular sous chef. I had also been accepted in an online internship working with Bob Sakayama's SEO consultancy Tng/Earthling. I always wanted to learn how to get my sites ranking in Google, and this was an effort to do just that. I jumped into the technical work learning about keywords and relevance, the importance of links from other websites, Google's guidelines, changes to Google's algorithm, tracking data to analyze the intent of visitors, correlation between traffic and conversions, lead generation websites, rel canonical, nofollow, etc. I learned so much in such a short time. But as the summer progressed, I became more and more enthralled at the amazing knowledge and skill set that Dominique was teaching me. I began to see this work as an eye-opening experience into the art of food that Dominique practiced. I noticed the rave reviews and the kudos in local print media that the restaurant was receiving, and crowds were lining up to get in even on week nights! Short story: at the end of the summer I abandoned my pursuit of SEO in favor of a secondary sous chef position under Dominique and loved it! In the high tech world, I would have ended up working for a large company, now had the opportunity to start my own restaurant with the skills I learned here. Being my own boss and loving every minute of it is the reward for staying with something I love and learning from a master. No regrets!" Peter Pers

 

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MENU

 

Turks & Caicos Baby Conch Ceviche 11
With Crispy Mirleton Relish and Tamarind-Grapeseed Oill

Indian Ocean “Fleur de Sel” Cured Wild Salmon 12
On Local Blue Crab Claw Meat, Hearts of Palm, Horseradish Cream, Brioche Crouton with American Caviar

Goat Cheese and Caramelized Sweet Onion "Fricasee” 9
with Oven-Dried Tomato and Balsamic

Yellow Fin Tuna 12
Sashimi Tuna and Crispy Pineapple Chips “Mille Feuille,” with Avocado and Soy Vinaigrette

Shrimp and Roasted Butternut Squash Ravioli 12
Toasted Pine Nuts and Shaved Parmesan Cheese

Seared Foie Gras On “Pain d’Epices” 19
Home Made Champagne Preserved Bing Cherries and Duck Essence

Soup of the Day : 8

 

Lettuce, Cheese and Tomato 9
Baby Mix Greens, Parmesan Frico and Oven Dried Tomato with 8 Year Old Balsamic

Baby Arugula and Watercress 8
With Three Olive Tapenade Criolla Vinaigrette

Haitian Tropical Conch Salad 10
With Crispy Three Sweet Peppers and Scotch Bonnet and Freshly Squeezed Lime

Maine Lobster Salad 14
Maine Lobster Claw and Roasted Beets With Truffle Preserve Lemon Vinaigrette
 

Sautéed Turks and Caicos Cracked Baby Conch 26
On Corn and Local Andouille Risotto with Roasted Garlic Scotch Bonnet Mojo

Seared Pompano 29
On Fricassee of Rock Shrimp and Hearts of Palm with Lobster – Lemon Oil

Fire Roasted Louisiana Shrimp 28
With BraisedMirleton-Tasso and Rock Shrimp Croquette, Green Mango Chutney, Shrimp Essence

Seared Moulard Duck Breast 32
With Leg of Duck Confit and Parsnip “En Crepinette”, Masala Pear Fondant and Duck Fig Jus

Whole Maine Lobster 42
With Maine Lobster on Chive Gnocchi Fondant with Lobster Essence

Grilled Filet of Beef “Farci” 37
With Chimichurri Cream Cheese, Twice Baked Potato Pancake, Carrot Molasses Flan and Roasted Shallot Jus

Study of Lamb 36
Grilled Lamb Chop, Merguez Sausage, Lamb Confit-Three Potato and Goat Cheese Terrine With Lamb Jus

 

Cappamisu 7
Cappiccino dipped mocha wafers layered with Kahlua 

Passion fruit Pannacotta 8
Island Vanilla-lemongrass custard with passion fruit jus 

Caramelized Pineapple Tatin with Crystallized 
Ginger Ice-Cream 7
Caramelized pineapple layered with crispy glazed phyllo with oven dried 
pineapple slices and a caramel spiced sauce 

Mango and Coconut Souffle Glaze 8
With Chocolate Crust and Crispy Coconut Shavings

Tropical Trio of Homemade Sorbets 7
Served on almond tuilles with fresh fruit 

Chocolate Souffle 9
The Chef's Souffle requires 30 to 40 minutes advance time, so please
order at the beginning of the meal

Chef Dominique's idea of an After-Dinner Mint.

 

 

Dominique’s Restaurant has been chosen as one out-of-ten best new restaurants in the country. From the way you are greeted to the elegant presentation of the food and wine, you will know the accolades Dominique’s has received are merited. Macquet opened his namesake restaurant at the Maison Dupuy Hotel in the French Quarter in March 1997, and within only six months Dominique’s was awarded the enviable Four Bean rating by the Times-Picayune restaurant critic as well as the Award of Excellence for its wine list by Wine Spectator Magazine. To top things off, Macquet was also recently named Chef of the Year for 1997 by New Orleans Magazine. Macquet was honored at the James Beard House in New York in the Best Hotel Chefs Series in 1996, and he was been invited back to cook a special Christmas menu in December 1997. Esquire Magazine has also honored Dominique’s, naming it one of the top twenty new restaurants in the United States. Esquire magazine proclaimed Chef Dominique Macquet one of the "Chefs to Keep Your Eye On." Bon Appetit magazine recognized Dominique’s, in The Maison Dupuy, as one of the country’s best new restaurants. And New Orleans Magazine named Chef Dominique "Chef of the Year!" Dominique's Restaurant has been honored at the following events: * Guest Chef at the White House - June 2002 -- Prepared dinner for President Bush and Tony Blair along with 25 other invites. * Special Celebrity Chef's Events for Dominique in 2002-2003 * Seattle - National March of Dimes Event * Cornell University - Celebrity Chef Series * Sonoma Winery Association - Celebrity Series * James Beard Dinner "Great Chefs of America Series" New York, New York * Disney Magic and Epcot "Great Chefs - Grand Tasting Series" From our guests: * Dear Chef Dominique, My wife and I have just returned from our visit to New Orleans. On Wednesday the 18th of April we had the pleasure to enjoy your degustation. It is still the highlight of our trip. We would also like to pass along our compliments to Victor and Lydia, as they made the evening most enjoyable. Further I would like to thank you for autographing your book for me. You may rest assure we will be telling tales of "Dominique's" to all our friends for quite a while. We hope to return next spring. Thank you for your time. Semper Fi, Capt. John and Mary Kurek USMC (RET) * Dear Chef, Thank you very much for a fabulous meal and truly enjoyable evening. I have raved about the restaurant to everyone I have talked to -- and I probably haven't even broken the surface of the true dining experience I had. The service was impeccable -- formal yet friendly. The courses were well-timed and beautifully presented. And the taste -- perfect. Thank you for your attention to detail. Most sincerely, Tiffany D. Blasdel * Dear Gentlemen, My husband and I stayed at your hotel last July, and had one of the finest meals we've had when we dined at Dominique's. It was a most memorable evening, the service was friendly and attentive, and our meal was incredible! We've eaten at many fine restaurants in Europe, New York and California ... and Dominique's will rate as one of our best. We hope to return in the near future. Carol Horowitz * We recently ate at your restaurant and I must say our meal was exquisite, the service was unparalled and we will definitely be back soon. Michel Caron * Dear Chef Dominique, Thank you so much for an incredible evening at Dominique's ... The whole experience: meal, wine, service, and ambiance, far exceeded our expectations. Your wait staff is very attentive and very knowledgeable of your menu. Our server and waiter were fantastic and made us feel welcome even at the late hour we chose to dine. Again, thank you for a wonderful dining experience. We look forward to our next trip to New Orleans and the chance to dine at Dominique's. In addition, we will recommend your restaurant to everyone we know that will be visiting New Orleans to experience your lovely fare and atmosphere. Amy Sarrafian and Thomas Donnelly   We look forward to seeing you on your next visit to New Orleans!

 

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More Background On Dominique’s at The Maison Dupuy Hotel

Dominique’s at The Maison Dupuy Hotel was one of New Orleans’ most celebrated fine dining establishments in the decade spanning the late 1990s through 2008. More than just a restaurant, Dominique’s was both a crucible for culinary innovation and a vibrant social center, welcoming locals and visitors alike to savor a unique blend of French, Creole, and international flavors within an elegant and historically rich setting.

This article aims to fully familiarize readers with the story, reputation, and significance of Dominique’s, exploring its history, awards, menus, ownership, critical reception, social presence, and lasting cultural impact.

I. Location and Setting

Situated at 1001 Rue Toulouse in the historic French Quarter, Dominique’s was ensconced within the charming Maison Dupuy Hotel. The hotel, renowned for its distinctive blend of Southern hospitality and boutique luxury, offered guests easy walking access to New Orleans’ celebrated cultural sites and nightlife. Dominique’s took full advantage of its locale, offering al fresco dining in a lush, tropical courtyard and providing a romantic ambiance ideal for couples, refined dinners, group celebrations, and even lavish wedding receptions. The setting and service were frequently described as refined yet inviting, combining French Quarter history with modern culinary flair.

II. Ownership and Vision

Dominique’s was owned in partnership with the Maison Dupuy Hotel and operated under the strong culinary leadership of Executive Chef Dominique Macquet. The collaboration between Macquet and the hotel ensured a seamless blend of fine-dining sophistication and Southern hospitality, attracting a cosmopolitan clientele. Chef Dominique envisioned a restaurant where “light, fresh, flavorful” cuisine would be delivered with elegance, consistency, and creativity. Menus changed frequently, reflecting the chef’s insistence on using only the freshest, most seasonal ingredients available in the region.

III. The Chef: Dominique Macquet

A central figure in Dominique’s acclaim, Chef Dominique Macquet was born and raised on the island of Mauritius, situated in the Indian Ocean. His formative years exposed him to island-specific cuisines defined by indigenous ingredients and spices introduced via centuries of global colonization and trade. Trained classically in French technique and deeply influenced by both Asian and California cuisines, Macquet’s cooking deftly wove together the robust character of Louisiana flavors with sophisticated international sensibilities.

Macquet’s cuisine spotlighted fresh seafood, locally sourced produce, and distinctive spice combinations reminiscent of his Mauritian heritage. His philosophy emphasized balance—pairing the bold with the subtle, the familiar with the exotic. His work was described by critics as “sublime,” praised for technical precision and creative presentation. Beyond his kitchen, Macquet’s ethos extended to staff mentorship, imbuing the restaurant’s entire team with a commitment to excellence.

IV. Menus and Culinary Features

Dominique’s menu evolved constantly, showcasing seasonal and regional ingredients. Signature dishes included:

Appetizers:

• Turks & Caicos Baby Conch Ceviche with Crispy Mirleton Relish and Tamarind-Grapeseed Oil

• Indian Ocean “Fleur de Sel” Cured Wild Salmon with Local Blue Crab, Hearts of Palm, Horseradish Cream, and American Caviar

• Goat Cheese and Caramelized Sweet Onion Fricasee with Oven-Dried Tomato and Balsamic

• Yellow Fin Tuna “Mille Feuille” with Avocado and Soy Vinaigrette

• Seared Foie Gras on Pain d’Epices with House-Preserved Bing Cherries

Salads:

• Baby Arugula and Watercress with Olive Tapenade Criolla Vinaigrette

• Maine Lobster Salad with Roasted Beets and Truffle-Preserve Lemon Vinaigrette

Entrees:

• Sautéed Turks and Caicos Cracked Baby Conch on Corn and Local Andouille Risotto

• Seared Pompano with Rock Shrimp and Hearts of Palm, Lobster-Lemon Oil

• Fire Roasted Louisiana Shrimp with Mirleton-Tasso, Rock Shrimp Croquette, Mango Chutney

• Seared Moulard Duck Breast with Duck Confit and Parsnip “En Crepinette,” Masala Pear Fondant

• Whole Maine Lobster on Chive Gnocchi Fontant

• Grilled Filet of Beef “Farci” with Chimichurri Cream Cheese, Twice Baked Potato Pancake

• Study of Lamb: Grilled Lamb Chop, Merguez Sausage, Lamb Confit-Terrine

Desserts:

• Cappamisu (a cappuccino-inspired riff on tiramisu)

• Passion Fruit Pannacotta with Island Vanilla-Lemongrass Custard

• Caramelized Pineapple Tatin with Ginger Ice Cream

• Mango and Coconut Souffle Glaze

• Tropical Trio of Homemade Sorbets

• Chef’s signature Chocolate Souffle

Menus were lauded for imaginative combinations and beautiful presentation, with careful attention paid to wine pairings and the balance of flavors throughout the dining experience.

V. Awards, Press, and Recognition

Dominique’s and Chef Macquet amassed significant accolades during their tenure:

• Distinguished DiRoNA (Distinguished Restaurants of North America) Award, 2005, highlighting the restaurant’s prestige and commitment to excellence—an honor bestowed upon just 800 North American establishments.

• Four Beans rating from The Times-Picayune within six months of opening, a testament to immediate critical acclaim.

• Wine Spectator Award of Excellence, celebrating the ambitious and expertly curated wine list.

• “Chef of the Year” (1997) by New Orleans Magazine.

• Named one of the top twenty new restaurants in the US by Esquire Magazine.

• “Best New Restaurants” nationwide recognition by Bon Appetit Magazine.

Chef Macquet was honored at the James Beard House’s Best Hotel Chefs Series and subsequently invited back for additional showcases. Celebrity invitations included:

• Guest Chef at the White House (June 2002), preparing dinner for President Bush and UK Prime Minister Tony Blair and distinguished guests.

• Special events at the National March of Dimes in Seattle, the Celebrity Chef Series at Cornell University, Sonoma Winery Association, Disney’s Epcot Grand Tasting Series, and the “Great Chefs of America” James Beard Dinner in New York City.

VI. Notable Staff and Alumni

Dominique’s not only attracted diners but also nurtured the careers of up-and-coming culinary professionals. Many who trained under Macquet went on to open their own restaurants or make impactful contributions within the broader hospitality industry. Anecdotes from former team members, such as Peter Pers, reflected the inspiring mentorship and practical expertise they gained working at Dominique’s—leading some to shift career paths entirely in favor of cuisine, hospitality, and entrepreneurship.

VII. Guest Experience and Critical Reviews

Dominique’s was known for its impeccable service, a hallmark of fine hotels and true fine-dining establishments. Guests recounted memorable details:

• Reception and ambiance described as elegant, formal yet friendly.

• Courses were timed perfectly with meticulous attention to presentation.

• Staff were highly knowledgeable, from the chef’s table to the sommelier.

• Even at late hours, diners were welcomed warmly, never rushed, and always treated as special guests.

Testimonials praised not just the food but also the overall experience, often comparing Dominique’s favorably to top restaurants in New York, California, and Europe. The Sunday Jazz Brunch became a beloved tradition for guests seeking festive yet refined cuisine with live music.

VIII. Press and Media Coverage

Dominique’s was frequently featured in major local and national publications. Media coverage highlighted:

• Chef Macquet’s background and culinary journey.

• The restaurant’s innovative menu items, seasonal updates, and elaborate presentations.

• Events and special dinners, such as the White House invitation and participation in national chef series.

• The restaurant’s contributions to New Orleans’ resurgence as a top culinary destination following challenges like Hurricane Katrina.

IX. Evolution and Legacy

In 2008, Chef Macquet departed after a twelve-year tenure. The Maison Dupuy Hotel planned to refresh the restaurant’s focus, shifting toward a wine-centric menu with strong pairings and continued culinary innovation. The restaurant remained a “living legacy,” operated temporarily by Macquet’s former sous chefs while a new executive search was underway.

Dominique’s lasting impact is seen in its alumni, its influence on restaurant culture in New Orleans, and its continued presence in the memories of diners and the broader food community. It exemplifies how excellent leadership, passionate staff, unique settings, and culinary daring shape the dining landscape for years to come.

X. Social and Cultural Significance

Dominique’s was more than just a place to eat; it was both a destination and a cultural force in New Orleans. Its courtyard hosted weddings, celebrations, business gatherings, and jazz brunches, all tied deeply to city traditions. The blending of culinary cultures under Macquet’s guidance reflected, in microcosm, New Orleans’ own creole identity—one forged from the continuous exchange of influences across oceans and continents.

XI. Audience and Clientele

Dominique’s catered to:

• Foodies and culinary adventurers

• Tourists seeking destination dining

• Locals for special occasions, Sunday brunch, and romantic dinners

• Wine enthusiasts, given the acclaimed wine program

• Corporate and private event hosts

• The vibrant, diverse community of New Orleans and guests from across the US and abroad

 

Dominique’s at The Maison Dupuy Hotel stood as a beacon of culinary creativity and hospitality in New Orleans for nearly a decade. Chef Dominique Macquet’s influence helped define contemporary Creole-French cuisine in the city, and the restaurant’s reputation for excellence drew praise and patrons from around the world. Its legacy remains alive in the chefs it mentored, the memories it created for guests, and in the continued vibrancy of New Orleans as one of the world’s great food cities.

DominiquesRestaurant.com