Jolie's Blog Has Moved!!

As of the Fall of 2010, Jolie's Louisiana Bistro's Blog has moved to the main page of Jolie's website.

Look under "Latest News" on Jolie's home page:

www.jolieslousianabistro.com

Jolie Had a Makeover!

For the past year, we have cultivated relationships with local farmers and food artisans in an effort to obtain a consistent supply of fresh, local, seasonal farm fresh produce, and to locate truly local food products. The task was more difficult than you might imagine, and we are thrilled to tell you that our work has paid off. Our spring menu features "A fresh approach" to our eclectic Louisiana cuisine.

View our three fresh new menus here!

NOLA RoadFood Fest 2010

We had a great weekend in New Orleans on March 27-28 for the RoadFood Festival 2010. The weather was perfect and we served thousands of people. We were so happy to hear "This is the best thing I have ever tasted" repeated to us all day long.

Thank you to everyone who put it all together and to everyone who came out to support us!

NOLA RoadFood Fest

We are proud to be participating in New Orleans this weekend with Blue Dog Cafe for the Road Food Festival. Come and see us on Royal Street and try our Chicken and Andouille Sauce Piquante over Corn Grits!

More info at RoadFood Fest's Website.

Samoa Martini

Can't get enough Girl Scout cookies? Starting the week of March 9th, stop by to try our Samoa martini & Dulche de Leche ice cream sandwich!

FACE Magazine Review

From the February 2010 issue of FACE Magazine, a great review by their Undercover Connoisseur:

Each month FACE highlights the best in dining in Lafayette with an unnamed foodie. To ensure we get the most authentic experiences about town, we’ve decided to keep our connoisseur under wraps. Read on to learn about the area’s can’t-miss delectable dishes.

JOLIE'S LOUISIANA BISTRO

I happened upon one of Lafayette’s newer restaurants a few evenings ago and, frankly, could not have been happier. Located at 507 West Pinhook in Lafayette is Jolie’s Louisiana Bistro. As I entered, the magnificent bar in the center of the restaurant immediately impressed me. I am told there are Happy Hour specials on Wednesday evenings that will necessitate my return soon.

Looking around I became quite intrigued by the décor. The rich taupe walls with their dark wood trim were punctuated throughout with George Rodrigue paintings. These incredible works of art (Louisiana governors, rustic scenes and the beautiful Jolie herself) created a wonderful mood for a restaurant that in every way captured the flavor of Louisiana.

Adding to aesthetic appeal were employees who were genuinely personable and attentive. This made the total experience feel special and, no doubt, would be an excellent venue for your Valentine’s dinner. I marveled at the menu and sipped a perfect martini. It was a tough choice, but I selected the New Orleans BBQ Shrimp with Charbroiled Herbed Crostini. The shrimp were huge, served heads on in a wonderfully spiced, buttered-based Abita beer sauce. The herbed crostini (and the freshly baked bread) were the ideal accoutrement for dipping. The dish was simply "out of this world" and is highly recommended.

I next opted for the soup du jour, which was corn and crab bisque. It too was delicious and a bit different than most, as both the corn and the crab were puréed, giving the fullness of all flavors with every mouth-watering spoonful. Though I didn't order it, I also got to taste the roux-based Turtle soup. It too had unique but fantastic flavor, as one usually encounters roux in a gumbo and not in turtle soup.

My main course was one of the chef’s specials that evening. I had the pleasure of a penne pasta served with a luxuriously rich poblano cream sauce in which shrimp, scallops and shelled lobster claws were prepared. The presentation was a work of art in itself and the contrasting seafood elements were positively tantalizing in the sauce.

I was tempted to skip dessert, but I had to try the Chocolate and Orange Mousse. The mousse was encased in a hardened ganache surface, which was garnished with a zesty raspberry glaze. The mousse within was a layer of shear decadence in the contrasts of a delicately sweet chocolate and the soft hint of citrus from the orange. To compliment the dessert I sipped a Grand Marnier with a cup of Jolie's full-bodied coffee. C’ est si bon!

This beautiful restaurant is a place where you can feel like royalty and treat yourself to something special. Experience this oasis of splendor for yourself… Jolie’s also has a well prepared website where you can get an even greater feel for what you will find:

www.jolieslouisianabistro.com

Oh, and as always when you get there, be sure to tell them that I piqued your interest.

Now Open for Lunch Wed-Fri

Jolie's Louisiana Bistro is pleased to announce that we will be open every Wednesday - Friday at 10:30-2:00 for Lunch from now on. Come and try our special Lunch Menu with some of our Dinner favorites and our special Lunch dishes.

Valentine's Weekend Drink Specials (Saturday & Sunday)

Join us for your Valentine's Dinner on Saturday or Sunday & enjoy our drink & dessert specials.

Our dessert special, created by Eli Shively, is X's & O's for two. From left to right is Key Lime Gelato, Banana Foster's Sticks with Chambord & White Chocolate Sauce followed by a Chocolate Cup with both Grand Marnier & Cayenne Truffles.

$5 King Cake Martinis (Blue Bell Mardi Gras ice cream with Ameretto, cinnamon spiced simple syrup and Stoli) & Kir Royals (Champagne & Chambord). Pommeroi Pops Champagne are $10 a split.

After dinner, enjoy a Amarula Aphrodisiac for $7. Amarula liqueur is made from the fruit of the marula tree found in Africa. Thought to be an aphrodisiac, Africans have long used the fruit and its products in marriage rituals and festivals. This cream liqueur is served on the rocks and is an exotic way to end dinner with your Valentine.

We are now taking Valentine's reservations for Saturday dinner as well as Sunday lunch & dinner.

Specials for the Week of February 9th - 14th

We are enjoying a great moment in time that I will always remember, and with Valentine's Day and Mardi Gras upon us, there is no reason to stop celebrating now. Come spend an evening with us this week, and enjoy a dining experience to remember.

Tuesday through Thursday evening we will start your visit with a complimentary "Crab Margarrita Shooter" created by Donovan Williams. Our soup special is a bumped up Beef& Vegetable featuring Sirloin, Turnip and Kale. From there it gets more adventurous...

Decadent comfort food is the only way to describe our seafood special for the week. Our Shrimp and Crabmeat Lasagna with a Spinach Bechamel is served with Garlic Chiabatta Bread, and it is pure bliss. If you want meat in our last pre-Lent week, we are featuring Squab marinated in Sloe gin, stuffed with Walnuts and Dates, and served with Kale & Mustard Greens sauteed with Bacon. Finish with one of our house made desserts. Or drink your dessert in a King Cake Martini!

We are excited to announce that beginning Ash Wednesday we will be serving Lunch every Wednesday, Thursday, Friday and Sunday from now on. Please don't forget that Jolie's Events and Catering is available to provide just about anything you need for your next catered affair. I apologize for running long this week, but there is so much to write about. Have a great week!

Tastefully Yours,

Steve Santillo

Specials for the week of January 19th - 24th

New in the pantry this week: Buffalo, Lobster, Blue Cheese, Cheddar, Arugula, Turnips

This week's specials:

Amuse Gueule: Oyster Ceviche Beer Shooter created by Jeff Winders (served complimentary Tuesday - Thursday with dinner)

Soup: Tomato Basil

Meat: Buffalo Poutine**

-Seared Buffalo Accompanied by Gravy Smothered Fried Potato Wedges, Topped with Blue Cheese and Sharp Cheddar

Seafood: Whole Grilled Lobster, Accompanied by Wilted Arugula and Roasted Turnips

** Poutine is a comfort food which originated in Quebec. Served originally in greasy spoon restaurants & high school cafeterias, the dish has found its way to higher end restaurants over the years. There are now several variations of the original fries, gravy & cheese curd dish found all across French Canada.

Special for the week of December 8th-13th

Join us this week for our specials:

Amuse Gueule (served complimentary with entree Tuesday - Thursday) – Sautéed Alligator Tail with Creole Meuniere created by Mac Casteel

Soup – Watercress and Pear Bisque with Gorgonzola

Meat- Vol-au-Vent* Beef Tips Bourginion, Accompanied by Asparagus and Wax Bean Medley

Seafood- Grilled Herb Scented Cobia Filet, Accompanied by Toasted Almond Saffron Pilaf

*Vol-au-vent is a puff pastry dome made in a similar style as a bread bowl

View Our Updated Menus

We have updated all three of our menus! Look for items like our new Salmon dish and a Duck Crepe Florentine!

Daily Dinner Menu

Friday Lunch Menu

Sunday Brunch Menu

We love our fans!

We recently received an email from a very happy customer. It was so well written & summed up exactly how we hoped our patrons would feel that we decided to share it with everyone. Thanks Lillian!

Dear Mr. and Mrs. Santillo,

Your newsletter has become one of my favorite e-mails. While I was hunkered down by a day of rain, I thought about trying to visit Jolie's. Then your newsletter arrived ...just reading it makes me hungry for the week's special and longing to enjoy the peace and beauty of the building I recall as a former steak house.

Blue Dog is always exciting because I can buy Rodrigue note cards and calendars and enjoy art work that has a history. When George Rodrigue painted President Reagan and Mikhail Gorbachav, I was producing the 6 P.M. news at Channel 3. For once, we had a big international story with a Lafayette angle. It is nice seeing those two portraits side by side in a Lafayette restaurant.

However, Jolie's adds a menu not previously available in Acadiana or New Orleans. Healthy French and Creole cuisine prepared in creative ways. New options on the menu make each week always a delightful surprise. Jolie's is also an atmosphere of elegance and peace. The people who work there seem so happy...like part of your family.

So glad you added lunch for Fridays.

Wishing you and your staff a blessed holiday. Look forward to seeing you soon!

Lillian

P.S. The photos of people eating at Jolie's cannot compete with the actual experience. Rodrigue is a great artist but combining the best of the culinary arts with architecture and family creates a synergy of many arts rarely found in the places we dine in the fast paced world.

Halloween Blue Dog Pumpkins

Check out these Halloween Blue Dog Pumpkins at Jolie's sister restaurant Blue Dog Cafe.

Weekly Specials October 20-24

New in the Pantry This Week: Gnocchi, turnips, fresh wasabi, white miso.

Amuse Bouche: Crawfish and Tasso Stuffed Mushroom. By Greg Doucet. (Complimentary with dinner Tuesday - Thursday)

Soup: "Chicken and Dumpling" (tomato jus braised game hen and gnocchi)

Meat Special: Tournados of Beef, Accompanied by Turnip Roast, Baby Spinach, and Fried Gulf Oysters with a Warm Tomato Vinaigrette.

Seafood Special: Seared Fillet of Salmon with Wasabi and White Miso Cream, Accompanied by Steamed Broccoli.

Manny Augello
Executive Sous Chef

GRFA 2010 Art Contest

Jolie's Louisiana Bistro is proud to support the George Rodrigue Foundation of the Arts 2010 Art Contest. Do you know of any Louisiana High School Seniors with a creative drive? GRFA is providing over $30,000 in college scholarships to seniors who uniquely show us what they love about Louisiana. Help us spread the word!

Learn more from the GRFA website here!

Week of October 13 - 18

Over the past few weeks the Director and Producer of the Disney/Dreamworks movie "Secretariat" have dined with us a number of times. They let us know that the actors would begin arriving in town this past Saturday. On that very evening we had the great pleasure of meeting and serving Diane Lane, who dined on Redfish Amandine, After the Boil Salad and Cheesecake with Strawberry Margherita Sauce. She is interested in Cajun & Creole culture, loved everything she ate, and promised to be back as soon and as often as her filming schedule permits. We are hoping it is just a matter of time before we see her co-star, John Malcovich.

Fall is in the air, and that means comfort food. Our Chefs have put their spin on the classic "Coq au Vin". The result is a Rock Cornish Game Hen Slow Braised in Burgundy with Shitake Mushroom and Tasso Ragout, and accompanied by Creamy Southern Style Grits. Our seafood offering is Redfish en Papillote with Louisiana Garden Vegetables and accompanied by Roasted Pepper Linguini. This week we are also featuring a Fall favorite, Butternut Squash Soup. Our complimentary Amuse Bouche (offered Tuesday thru Thursday evenings) is an adventure in contrasting flavors and textures. Jeramie Vasseur has created the perfect amusing bight of Pear Chip with Gorgonzola, Walnut & Honey.

Come as you are. We'll take care very good care of you...

Steve Santillo
Co-Owner

Jolie's Sous Chef in L Magazine

Congrats to our sous chef, Elizabeth Shively, for being featured in this weeks L Magazine from the Daily Advertiser. Read the article here:

Taking the Heat: These Women Have No Intention of Getting Out of the Kitchen

Weekly Specials 9/21 - 9/25

We have a few interesting items this week in the kitchen, some which are just coming into season and others which are novelties. It is truly a treat to watch our chefs get excited when new fresh and local products become available.

New in the pantry this week: Monk Fish, Pork Short Ribs, Blood Oranges, Local Baby Carrots.

Amuse Bouche: Smoked Pork Ravioli with Chipotle Demi-Glace

Soup: Scallop and Roasted Red Pepper Bisque

Seafood Special: Pan Fried Parrot Fish with a Brown Butter Meuniere accompanied by a Fennel Salad

Meat Special: Braised Short Ribs with Blood Orange Glaze, Accompanied by Brown Sugar and Cayenne Baby Carrots.

Specials for September 15 - 19

This week we are concentrating on the little details that make a meal truly special. The tiny, often overlooked surprises within a dish which without them would render the experience incomplete.

New in the pantry this week: Red Kale, Louisiana Figs, House Churned Butter, Diver Caught Sea Scallops, Butternut Squash.

Amuse: Crab and Chic Pea Relish (Greg Doucet)

Soup: Rabbit Stew

Meat: Broiled Sirloin Crowned with House-Churned Louisiana Fig Compound Butter, Accompanied by Braised Red Kale and Wild Mushrooms.

Seafood: Pan Seared Shrimp and Sea Scallops with Sherry Wine Pan Juice, Accompanied by Butternut Squash Risotto.

Dessert: Peach Cobbler with Kleinpeter Vanilla Ice Cream