The French culture has a deeply rooted history here in New Orleans; from being the namesake of a city in France to an area designated “the French Quarter”, it was only right to dedicate a place for upholding South Louisiana’s French inspired traditions.
Founder Jim Richard (pronounced Ree-shard, the cajun way), the chef and popular restaurateur who created the legendary Stinky’s Fish Camp on scenic highway 30A in Santa Rosa Beach, Florida, has partnered with the InterContinental New Orleans to create a restaurant that is destined to become a new legend in a mecca that prides itself in having the best cuisine.
We now bring to you Trenasse (truh-nah-sse), a colloquial term our Cajun ancestors used to describe the man-made waterway or cut-through (cut-tru) through the marsh that leads to the fisherman’s “honey hole”. Trenasse is also used as a standard of measurement for fresh shrimp coming off the boats.
Trenasse’s storefront location on St. Charles Avenue features covered valet parking, outdoor dining unique to the Central Business District, and a warm and comforting dining experience stocked with a full bar and wine service as well as a fresh raw bar. In addition to the seasonal menu, chef Richard reveals, “I just had to bring South Walton County Florida’s favorite, Stinky’s Stew.” This rich, made to order seafood stew is prepared with fresh shellfish broth, wine, garlic, roasted corn, potatoes and fresh tomatoes all polished with basil butter. Garnish this with a pressed blue crabmeat po-boy for dunking and you won’t find a better meal in this illustrious city.
Chef Jim Richard impresses with a full complement of locally-inspired culinary treats like fresh gulf fish, oysters, rabbit and frog. Taking the best from our heritage and adding an upscale twist has resulted in the unforgettable dining experience that is Trenasse.