South Louisiana hunting camp culture, and a focal point for the local community to come together casually over the highest quality meats and seafood with Cajun influences, are what created Stinky’s Fish Camp to rise like a Phoenix from the ashes of what was once The Lake Place at Dune Allen, Chef Jim Richard’s landmark restaurant (and our Sunday brunch favorite) that burned over a decade ago.

Though plans were in place to rebuild The Lake Place, Richard (pronounced Ree-shard) says, “Stinky’s Fish Camp took off. We had no idea how popular it would become. Once Stinky’s opened, there was not enough parking available, so The Lake Place was put on the back burner, along with my needs as a chef.”

Upon graduating from the Culinary Institute of America-New York in 1988, Richard became sous chef at the highly acclaimed Commander’s Palace in New Orleans, before moving to Destin in the early 1990’s to take the lead at Flamingo Café, the areas foremost fine fining restaurant at the time. In 1998 he opened Word Of Mouth Restaurant Group and Blue Mountain Catering that are successful business ventures to date, and in 2007 became chef/partners with Brannan Janca and Todd Misener, also well known in the South’s culinary circles, to create the dynamic team that opened Stinky’s, and later Trenasse in 2014 (a Cajun word for a fisherman’s cut through a marsh). Located inside the InterContinental Hotel in New Orleans, I had the opportunity to spend the weekend and try a few of the menu preparations at Trenasse.

Richard said, “The fire at The Lake Place interrupted my cooking style and what I wanted to express through food. Trenasse allowed me to showcase the classical techniques of South Louisiana cuisine interpreted through a worldly menu.” With a maternal side of the family that was in the restaurant business since the 1930’s, and a paternal side of the family well known for starting the import and export business of frogs in Rayne, Louisiana, Richards Cajun, French and Acadian roots are highlighted in the intricate dishes, like the crab-stuffed squash topped with oven-crisped Hollandaise, speckled trout meunière, and the luscious fricassee of braised rabbit and shrimp. Of course frog legs make it on the menu, and are coated in a lemon butter sauce.

In late 2015 the opportunity presented itself for Richard and his team to bring the same upscale flavors of Trenasse to Trebeaché on 30A at Red Fish Village that opened a year ago in January to rave reviews. With an exciting menu in place, unique oyster dishes at the forefront, you will also find The American Raw Bar as the focal point of the dining room where composed cold dishes are served. Trebeaché is also visually dazzling.

While guests experience eating at a slower pace in a more elegant atmosphere, Trebeaché Upstairs offers a premier indoor event space that can be used for fundraising, weddings, festivals, and has the capability to host more than 400 guests. Plan to begin dinner at Trebeaché with a Cranberry Mule craft cocktail, a refreshing combination of Ginger beer, fresh squeezed lime, Kettle One Vodka, and a splash of Compari, before moving on to the local marinated tuna on preserved avocado Carpaccio. Grilled Artichoke Bottoms with fresh picked blue crab salad are a must before diving into the sizzling cast iron cooked oysters served with leek, toasted garlic, and crispy potato. Highlights of the main menu include Broiled Bay Flounder with wilted spinach and blue crab in a shellfish broth, and the Legendary Lake Place Lamb Chops. Vegetarian’s taste buds will be thrilled to dine on the Roast Cauliflower Steak with St. Andrae and walnut pesto, and dessert lovers will be drooling over the Nocello Crepe.

Brannan, Emeril, Jim, and Todd at Stinky’s Fish Camp for Emeril’s Fl

Richard says, “We are built for the beach, but I get misty eyed when I think about our team and how hard we have worked. I am blessed to have the best in the industry, including partners Tom Rickman, Kevin Moran, Stan Meadows, and Bill Davis. Bill has really pushed me to another level. We all make the decisions together that drive this well oiled machine.“

Trebeaché is located at 2052 West County Hwy 30A. For more information call (850) 830-5378 or visit http://www.wordofmouthrestaurantgroup.com.

Photos: Trebeaché

 

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