Le Foret is a contemporary New Orleans restaurant offering a menu featuring strong French technique and seasonal flavors. The food and the service work in tandem to bring a unique New Orleans sensibility to the tradition of haute cuisine. Housed in a newly renovated, historic Central Business District building, Le Foret makes you feel relaxed in a truly indulgent setting.
A meal here is designed to live up to the expectations of a celebratory event or to just add something special to an otherwise ordinary week day. In every dish, you'll discover Southern inspiration elevated with expert execution. In every visit, we hope you'll see an old friend or meet a new one — and leave with a meal you'll remember for years to come.
A native of the South, Certified Master Chef Jimmy Corwell has worked in France, Germany, Southeast Asia, Atlanta, New York City, San Francisco and California's Napa Valley over the course of his distinguished culinary career during the last 30 years. He has scored numerous achievements in the culinary world: a Finalist in the National Olympic Team Silver/Bronze in 1998. In 2004, Corwell became an ACF Certified Master Chef. Corwell also spent four years at The Culinary Institute of America at Greystone, one of Napa Valley's premier destination points, as lead instructor and executive chef at Wine Spectator Greystone Restaurant. There, he garnered accolades from the 2006 Aspen Food and Wine Festival.
The menus he designs and executes for Le Foret draw on all of his experiences around the world and in the kitchen including his degree from the Culinary Institute of America. His mastery of technique, endless creativity, and eye for ingredients in their prime comes across in every dish at Le Foret.
Danny Millan brings more than 20 years of experience in the restaurant industry to his role as partner and general manager of Le Foret. He has worked for some of New Orleans most venerable institutions such as Jimmy Moran's, Restaurant Henri, Sazerac, Brennan's, Emeril's and Restaurant August.
In 2007, Danny Millan was listed in Saveur Magazine's "100 List" for his accomplishments in the culinary industry. In 2010, Danny completed a thorough training regimen at elBulli, long considered one of the world's finest restaurants and "the most imaginative generator of haute cuisine on the planet" by The Guardian newspaper. Danny's involvement in Le Foret goes back to the very inception of the restaurant and choice of location.