Domain: tiger-web1.srvr.media3.us Beausoleil in Baton Rouge review | Page 2 | Food and Drink
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re: Beausoleil in Baton Rouge review

Posted on 4/10/13 at 4:02 pm to
Posted by Winkface
Member since Jul 2010
34377 posts
Posted on 4/10/13 at 4:02 pm to
and she was the hostest. What exactly is that? Hottest hostess?
Posted by Bandits
Lafayette
Member since Sep 2008
3170 posts
Posted on 4/10/13 at 4:02 pm to
Great place to eat and very consistent.

Foodie
Posted by Rohan2Reed
Member since Nov 2003
75674 posts
Posted on 4/10/13 at 4:13 pm to
Looking back she wasn't even all that hot really.
Posted by sonusfaber
Chattanooga, TN
Member since Apr 2010
2625 posts
Posted on 4/25/13 at 9:18 pm to
quote:

Rohan2Reed



Hey D, We went tonight and here are the thoughts:

Ended up getting the Muscles for an app. And yes, as another poster pointed out, great and the broth was money.

She got the scallops and risotto. I tasted too and was great. Not a ten, but a good seven.

My Gulf Fish (trout) was positively under-seasoned...to the point I had to say something. By that point I had put table salt & pepper on it. Something I never do.

My side was the Blue Cheese & Onion. Enjoyed because I like both ingredients...alot. That said, anymore onion would've been too much.

Cocktails were good, but I dreamed of Swizzle-stick cafe in NO the whole time. High standard for anyplace to try for, but alas, couldn't achieve.

She ordered the bread pudding. Maybe you know, maybe not, but I have no sweet tooth. I can pass up what people consider the best ice cream, cake, etc...But the couple bites I tried of bread pudding were pretty damn good. Gotta say.

Just in case it belongs, soup to nuts were $115 before tip. 5 cocktails total.

Oh...btw, just thought of this D and this may go a long way explaining our taste buds. You didn't like the cracklin', I loved it. Really set up the meal. You loved the old-fashioned's (*sp), I thought they were okay.

All good, hope to see you and A at the boil on Saturday.
This post was edited on 4/25/13 at 9:22 pm
Posted by CajunAsianChef
In a kitchen
Member since Apr 2013
5 posts
Posted on 4/29/13 at 1:36 am to
The pork rinds are a great example of an amuse bouche. The amuse course of a meal should be slightly salty. The salt stimulates the pallet. It also makes the consumer thirsty. Considering that liquor has a much lower cost than food, making people thirsty and drink more is a good business move.

When I've been there I've never been disappointed. Nathan goes a great job.
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