clock menu more-arrow no yes mobile

Filed under:

5 Dishes to Try at Mamou, a French Quarter Brasserie From a Powerhouse Chef-Sommelier Team

What to eat at the upscale hotspot, including an escargot tartlet, sausage fennel risotto, and more

Escargot tartlet, blue crab remoulade, and fennel sausage risotto.
| Randy Schmidt/Eater NOLA

A whimsical hotspot from chef Tom Branighan and sommelier Molly Wismeier on the outskirts of the French Quarter is drawing fine-dining enthusiasts and wine devotees to its humble corner space. Mamou, with its bright and flirty Parisian aesthetic, has quickly become one of New Orleans’s most exciting new restaurants.

The bar at Mamou.
Randy Schmidt/Eater NOLA
The dining room at Mamou.
Randy Schmidt/Eater NOLA

Branighan’s distinctive fine-dining menu highlights mostly Louisiana ingredients prepared with French techniques. His approach is informed by his experiences cooking at Emeril’s New Orleans, Lacroix in Philadelphia, and New York’s now-closed Michelin-starred restaurant Cafe Boulud. Most recently, after the Louisiana native returned to New Orleans, he led the kitchen at Longway Tavern (now called the Will and the Way).

Wismeier’s resume is equally heavy-hitting, most notably her years spent at famed Chicago institution Charlie Trotter’s and then at Restaurant R’evolution, John Folse and Rick Tramonto’s splurge-worthy French Quarter restaurant. Wismeier was the restaurant’s opening sommelier in 2012, and was recognized by the wine world while there before moving into consulting and then collaborating with Branighan on plans for Mamou. Because Wismeier is partner here, not just sommelier, she is assisted by Madison Baudy, a New Orleans native and talented up-and-coming somm.

Since opening, Mamou has served dishes like celery hearts with smoked beef tongue braised in tomato water and whiskey; red beans cassoulet topped with a cornbread crust and hogs head cheese; and crusted Gulf fish and oyster dressing served with court bouillon.

Below, we’re spotlighting five of the most exciting dishes to try at Mamou, including a few brand new additions.

Escargot tartlet

Basil, suet, romesco

Randy Schmidt/Eater NOLA
Randy Schmidt/Eater NOLA

Sausage risotto

Sauce Périgourdine, fennel sausage, beet shoots

Randy Schmidt/Eater NOLA
Randy Schmidt/Eater NOLA

Celeriac remoulade

Blue crab claw meat, pain perdue, bottarga

Randy Schmidt/Eater NOLA
Randy Schmidt/Eater NOLA

Salmon mi-cuit

Beignet, buttermilk dill cream, carraway

Sam Hanna/Mamou
Sam Hanna/Mamou

Poisson a la Florentine

Caviar beurre blanc, parmesan wreath

Sam Hanna/Mamou
Sam Hanna/Mamou

Mamou is open for dinner (reservations recommended) Thursday though Sunday at 942 N. Rampart Street.


942 North Rampart Street, , LA 70116 (504) 381-4557 Visit Website

Jazz Fest’s Most-Loved Food Staple Exits Stage Left After 35-Year Run

New Orleans Restaurant Openings

Lucy Boone Opens in Uptown With Ice Cream Flights — and More New Orleans Restaurant Openings to Know Right Now

A Complete Guide to All of New Orleans’s Food-Related Festivals and Events in 2023

Sign up for the newsletter Sign up for the Eater New Orleans newsletter

The freshest news from the local food world