Charred may be all about steaks and oysters, but at the heart of this great restaurant is Chef Milton Joachim. It’s not easy to pin down his style exactly, but the classical French background (Cordon Bleu Culinary School) and his upbringing in St. Bernard Parish, just outside of New Orleans, makes for an obvious and a delightful combination.
Perhaps one of the most iconic dishes on his menu is the filet steak, served on a bed of garlic mashed potatoes, asparagus, and a splash of made-from-scratch demi-glace sauce. The mashed potatoes obviously speak of Chef Milton’s Southern heritage, and the demi, perhaps the hardest to make and most delicious sauce of the classical sauces (a three-day process) is about as French as you can get. I can name the restaurants on one hand that still make demi from scratch, and Milton’s is stunningly good.
This story is from the October/November 2017 edition of Eat Drink Mississippi.
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This story is from the October/November 2017 edition of Eat Drink Mississippi.
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DIVIAN CONNER is a Mississippi mama of four ‘not so little’ little ones. Coming up with recipes, trying new ones, and feeding her crew of tweens and teens is her passion. Southern recipes, easy recipes, sorta hard recipes, but always delicious recipes is what you will find on her food blog, www.divianlconner.com. Now venturing into outdoor cooking over an open fire, Divian is fascinated with camp cooking and entertaining.
