Compère Lapin

Run by Top Chef’s Nina Compton, Compère Lapin (pronounced kom-pare la-pan and translated to “brother rabbit”) is a contemporary restaurant where Creole and Caribbean-inspired fare meet New Orleans’ unparalleled flavors. Based inside The Old No. 77 Hotel & Chandlery, this Warehouse Arts District eatery has become a local favorite, thanks to Compton’s delicious creations, such as house-made biscuits, spiced pigs’ ears with smoked aioli, and boiled shrimp, as well as for its creative cocktail confections and bustling atmosphere. Compère, perfect for those looking to savor traditional city tastes on dishes indigenous to Europe, welcomes hungry crowds from Monday to Friday starting at 11:30 am, and on weekends at 10:30 am.

Compere Lapin serves a mix of French, Italian, and Creole dishes inside the Old 77 boutique hotel. Between their brunch, lunch, and dinner menus, this place in the Warehouse District covers a lot of ground, with dishes like blackened pig ears and curried goat with sweet potato gnocchi, along with one of the largest wine selections in the city. It’s a bit more upscale, but it’s one of our favorites for celebrating a birthday, anniversary, or just being on vacation.

In the shabby-chic lobby of the Old No. 77 Hotel and Chandlery, Nina Compton oversees a menu that combines the Creole and the Cajun, classic concepts and bold inventions. For something straight out of left field that will knock the wind outta you (in a good way), order the everything doughnut stuffed with smoked hamachi and wash it down with a C'est La Vie cocktail of Japanese whisky, coconut milk, fernet, pistachio, pommeau, and cocoa.

Chef Nina Compton takes her customers at Compére Lapin on a culinary journey. Every aspect of this restaurant represents an artistic expression of her life experiences. As a child in St. Lucia, Nina read folktales about a playful rabbit named Compére Lapin, she was introduced to classical French cuisine during her training and gained extensive experience in the culinary arts of Italy on her journey to appearing on Top Chef.

Compère Lapin, which opened last year in the cooly renovated Old No 77 Hotel and Chandlery, owes more to the traditions of the West Indies than the bayou. Chef Nina Compton is from St Lucia and cooks distinctive, Caribbean-influenced dishes such as curried goat with sweet potato gnocchi and cashew nuts ($27) and southern fried “hot-fire” chicken with a spicy red sauce, a melée of paprika, ginger and cayenne ($17).

Although it’s located within the Old No. 77 Hotel, Compère Lapin isn’t just for guests—the restaurant and bar attracts folks from all over the city. It should also be mentioned that owner and chef Nina Compton was voted fan favorite on Bravo’s Top Chef and was recognized as “Best Chef: South” by the James Beard Foundation in 2018. What to expect from this bold-faced name?

Although a restaurant first and foremost, Compère Lapin has assembled a baller cocktail team from the start. The Crow’s Nest is a fun drink, combining brandy and vermouth with roasted banana and thyme. In the New Orleans heat, go straight for one of the bar’s trademark frozen drinks, like the Ramos Gin Freeze.

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Since opening Compère Lapin (named for a folk tale about a mischievous rabbit that Compton read about during her childhood) in 2015, the restaurant has received rave reviews, and this year, Compton was a James Beard Award finalist for “Best Chef South” and was also one of Food & Wine’s “Best New Chefs in America.” She’s captivated diners with her effortless way of blending Caribbean, French, and Italian cuisine, while still creating food that tastes like homegrown Louisiana. “It felt like second nature being able to cook and adapt to the cuisine here. I could identify with the flavors, which are like the heavy spices of the Caribbean,” she explains.

James Beard award nominee Nina Compton harnesses inspiration from her childhood home in St. Lucia, not only in name (“ Compere Lapin” is a slightly naughty, yet beloved rabbit from Caribbean and Creole folktales) but also in sublime signature dishes like curried goat with sweet potato gnocchi, seafood pepper pots, and conch croquettes. The playful melding of island and delta flavors delivers one of New Orleans’ best dining surprises, and engaging service and inventive cocktails put the experience over the culinary top. Reservations are essential for the cozy brick-walled dining rooms on the ground floor of Old No. 77 Hotel & Chandlery.

Born in St. Lucia and trained in French cooking techniques at the Culinary Institute of America, Chef Compton rose to fame on "Top Chef" and fell in love with the Big Easy, returning to open Compère Lapin in the Old 77 hotel in 2015. Compere Lapin effortlessly marries the timeless dishes and ingredients of New Orleans with Compton's Caribbean upbringing to great effect: The restaurant has received widespread acclaim, and Compton took home the James Beard award for "Best Chef: South" in 2018. Compère Lapin's menu, while upscale, maintains an accessible, folksy appeal.

Start that night with dinner at Compère Lapin, which is a stone’s throw from Bourbon Street. Unlike Cochon, where the flavors are unapologetically Cajun, Compère Lapin serves up more Caribbean-inspired iterations of New Orleans cuisine; the curried goat, served over sweet potato gnocchi, is sumptuous, and one of the signature items on a constantly rotating menu. While you can’t go wrong with any one of the inventive cocktails, wet your whistle with the Pachinko, which blends Nikka Coffey malt with fernet, averna, and white vermouth.

Chef Nina Compton is inviting guests to celebrate Easter with a memorable Brunch at her flagship restaurant, Compère Lapin. On offer will be an à la carte Easter Brunch menu with some of Compton’s favorite dishes, like Buttermilk Biscuits with strawberry jam and whipped ricotta; Fried Chicken with biscuits and hot honey; Beef Bolognese with ricotta gnocchi and arugula; and Banana and Chocolate French Toast with rum caramel. Don’t forget to order the Jamaican Easter Buns and also enjoy an array of boozy brunch cocktails!

Chef Nina Compton playfully and expertly blends the flavors of her homeland, Saint Lucia, with classic New Orleans cuisine at this buzzy spot located inside the Old 77 Hotel & Chandlery. Snag a seat at the bar or in the exposed-brick dining room for must-have dishes like the spiced pig ears with smoked aioli, conch croquettes with pickled pineapple, and the curried goat, served on a bed of sweet potato gnocchi and topped with cashews. Compton's other restaurant, the intimate Bywater American Bistro, is also worth a visit.

Compere Lapin is a blend between New Orleans traditions and those of St. Lucia the island where chef Nina Compton, named one of the best chefs in America, was born. As a result, the dishes that emerge in the rustic, brick walled room with its lively bar, have a strong Caribbean influence overall. Standouts include her Hamachi with guava curry and papaya, cold smoked tuna tartare with avocado and crispy bananas, broiled shrimp with Calabrian chili butter and curried goat with sweet potato gnocchi and cashews.

Compère Lapin: There’s a reason Chef Nina Compton stuck around the Big Easy after her appearance on Top Chef: New Orleans: She was drawn to the city’s historic yet groundbreaking nature, a concept she wanted to bring to her food. In a city of immigrants, Compton felt able to mix her Caribbean upbringing with the Creole flavors of her new home. It’s a restaurant that serves coconut French toast with a pecan rum sauce, curried goat with gnocchi, and coconut curry alongside locally-sourced shrimp.

The menu of Nina Compton’s Warehouse District restaurant blends Creole and Caribbean influences, and the list is well-suited to the cuisine. Those who eschew that matching approach in favour of big reds will still find plenty to choose from, but it’s the plethora of medium-weight whites and reds like a Brooks Rastaban Pinot Noir or Ochoto Barrels ‘Texture Like Sun’ blend that show how much attention has been put into bringing wine and food together here.535 Tchoupitoulas; comperelapin.com

Located in the chic Old No. 77 Hotel, Compère Lapin brings Caribbean soul and bold Southern flavors to the New Orleans brunch scene, courtesy of Chef Nina Compton. The menu is packed with unexpected delights like Conch Croquettes, Buttermilk Biscuits with whipped honey butter, and the fiery fan-favorite Hot Fire Chicken. Every dish bursts with personality and spice, while the craft cocktails—like their Caribbean Bloody Mary or seasonal spritz—make brunch feel like a special occasion.

Born and raised between St. Lucia and London, chef Nina Compton is a relatively recent New Orleans transplant. Yet the former “Top Chef” contestant is shaking things up as one of the most exciting faces in the New Orleans food scene. Drawing from her Caribbean roots and fine dining background, she seamlessly merges tropical flavors with classic Creole for an entirely inventive category that stands on its own and earned her the 2018 James Beard Award for best chef in the South.

The Top Chef favorite and James Beard Award-winning chef flaunts her St. Lucian roots at this gorgeous restaurant housed in the Old No. 77 Hotel & Chandlery. The sweet potato gnocchi with curried goat and cashews illustrate Compton’s knowledge of Creole, Cajun, and Caribbean flavors, as do fan-favorite cocktails. Two to consider: the Page of Swords (gin, Salers, dry vermouth, orange blossom, and curaçao) and the tropical Holy Trinidaiq (rum, coconut, Angostura, and lime).

Celebrity chef Nina Compton is the chef at this dazzling restaurant in the Warehouse District. Compton is from St. Lucia and at Compère Lapin ( 535 Tchoupitoulas St) she sticks to the Caribbean, in general, and St. Lucia, in particular. Consider starting with the blackened pigs’ ears, the pork belly in a plantain puree, or the hamachi tartare with jerk pineapple before moving on to curried goat with sweet potato gnocchi or a half-jerk chicken with blackeyed peas.

At the Old No. 77 Hotel & Chandlery is where you’ll find chef Nina Compton’s delicious love letter to her birthplace, St. Lucia, and her adopted home in the South. House favorites include the curried goat, which is paired with sweet potato gnocchi, and crunchy conch croquettes, which arrive with tangy pineapple tartar sauce. The Caribbean-inspired cocktails—the Holy Trinidaiq is a zippy blend of coconut rum, bitters, and lime—are no slouch, either.

Compere Lapin’s Nina Compton has it all as a chef and restaurant owner. She is a James Beard award winner, Top Chef season 11’s runner up contestant as well as the fan-favorite (voted by viewers), Food & Wine magazine’s 2017 best new chef, and her native St. Lucia’s culinary ambassador. Described by restaurant guests as pure genius, Nina Compton’s Compere Lapin is described as one of the best dining experiences in New Orleans.

James Beard Foundation Award-winning Nina Compton’s Warehouse District restaurant is the place to find a melding of Caribbean, Creole, French, and Italian fares. Here, classic bottomless brunch deals are available to pair with the scramble with toasted brioche and arugula... or if you're feeling a little too woozy for more boozy, try out their Phony Negroni and treat yourself to a yummy New Orleans mocktail!

Located at Old No 77 Hotel & Chandlery, Compére Lapin is a sophisticated eatery that serves Caribbean- and European-accented dishes with New Orleans flavors. Compere Lapin means “brother rabbit,” a reference to a mischievous rabbit featured in the Caribbean folk tales. This place is designed as a restaurant that features a mix of inventive flavors drawn from the New Orleans table, Compton’s Caribbean roots.

Compere Lapin has its own twist on a frozen coffee treat, the kick the tires & light the fires is layered from cold brew coffee, Hoodoo chicory liqueur, Banca Menta Amara and crushed almonds. The gold standard may just be the frozen Irish coffee at Erin Rose – make it a double for an extra jolt and it’s clear why this French Quarter bar is ground zero during Tales of the Cocktail.

Although a restaurant known for its amazing cuisine, Compère Lapin has made it to this list due to the unique list of drinks on their menu. Mixing drinks with liquor like Still Austin Gin, Pinhook Bourbon and Szechuan-Infused Cheramie Rum brings an entirely different taste that many have never imagined in a drink. This place is a sure visit for natives and tourists alike.

If you’re looking for fine dining, beautiful decor and great service, chef Nina Compton’s flagship restaurant has it all.We had the French toast with coconut and rum caramel sauce, the fried chicken and the shrimp and grits.Everything was amazing, but my jaw dropped the moment I tasted the sauce on the shrimp and grits. ps: book here in advance

Those on the hunt for awesome Creole food with a touch of Caribbean spice will adore Compère Lapin!. As the last place on our list of the best upscale restaurants in New Orleans, it promises to be something special!. Run by chef Nina Compton who was brought up in the Caribbean, this place prioritizes fusion flavors.

Nina Compton of Compère Lapin and Bywater American Bistro, Isaac Toups of Toups’ Meatery and Mason Hereford of Turkey and the Wolf and Molly’s Rise and Shine together are auctioning a private, in-home dinner they’ll prepare for up to 10 people, with starting bids at $10,000. See details at go.rallyup.com/ccd06f.

Chef Nina Compton named the restaurant after Caribbean folktales featuring a mischievous rabbit named Compère Lapin – a folktale she’s been learning about since childhood in St. Lucia. These stories shared a common theme: exploration. Chef Compton mixes that concept into an incredible dinner and cocktail menu.

Address: 535 Tchoupitoulas St, New Orleans, LA 70130 Price Range: $$$ | Happy Hour: Yes. , creativity is the key ingredient in both the bougie cocktails and the eclectic cuisine. This spot blends Caribbean, French, and Italian influences with New Orleans vibes, offering a unique and upscale bar experience.

Compere Lapin is a traditional Caribbean restaurant run by Chef Nina Compton. Chef Compton gets their inspiration for the menu from their childhood growing up in St. Lucia. They also combine their knowledge of classic French and Italian culinary arts to create the menu for Compere Lapin.

Compère Lapin or “brother rabbit” by Chef Nina Compton, is one hot reservation you’ll be lucky to score while visiting. Named after a mischievous rabbit she read about while growing up in St. Lucia, the menu mixes Indigenous ingredients with Chef Nina’s Caribbean roots.

🍽️ Caribbean | $$$ | Website | 📍 Google Maps | 📞 (504) 599-2119. As if you needed another James Beard winner to consider, I’m here to introduce Chef Nina Compton’s Compere Lapin. Compere Lapin is another astounding restaurant in New Orleans by a Top Chef contestant.

The chefs at Compère Lapin have created a menu that is simple yet flavorful with the theory that meals don’t need to have shock value to be impressive. One of the most popular dishes offered here is the curried goat which is served with sweet potato gnocchi.

A trendy and unassuming space with a very friendly waitstaff and incredible food to match. Compére Lapin is French for “brother rabbit”. The restaurant is helmed by Chef Nina Compton in the heart of the Warehouse Arts District in New Orleans.

Our final meal was at Compère Lapin, though we were all starting to overdose at that point. We stayed on the small menu, running through more oysters and ceviche and pork belly before throwing in the towel.

535 Tchoupitoulas StNew Orleans, LA 70130 +1 504 599 2119 Visit Website See Menu Open in Google Maps. Compère Lapin, completed in June 2015, is a sophisticated Caribbean restaurant with European accents.

I asked a food writer friend who grew up in New Orleans what her favorites are and she suggested Primitivo, Balise, and La Lapin Compere. I haven't been to any of these but you can trust her taste.

- Rating: 4.3/5 (988 reviews)- Price level: $$$- Address: 535 Tchoupitoulas St. New Orleans, Louisiana - Categories: Caribbean, French, New American- Read more on Yelp

Compere Lapin offers Caribbean and Creole dishes with a modern twist, highlighting bold flavours, fresh ingredients, and creative presentations in a vibrant setting.

535 Tchoupitoulas St, New Orleans, LA 70130Phone: 504-599-2119 Visit Website. View this post on Instagram. A post shared by Compere Lapin (@comperelapin)

Recommendations from the leader of the Preservation Hall Jazz Band, tips for what to order at Compère Lapin, and a guide to your best low-key bar crawl.