Restaurants cuisine régionale Monroe – West Monroe

Housed in a restored warehouse on the banks of the Ouachita River, reputed to be one of the most beautiful in the country, this restaurant prepares all kinds of delicacies such as crab cake, Cajun shrimp, seafood gumbo, catfish or oyster platter, Creole pasta or USDA beef tenderloin. The desserts are just as tempting, with bread pudding or cheesecake. Bonus: a beautiful terrace on the river.

Set on the banks of the Bayou DeSiard, this restaurant is known for its grills served in a charming rustic setting. We recommend Catfish DeSiard, or Shrimp Rahkee, shrimp cooked in a creamy sauce with mushrooms and small vegetables. Another option, lighter, would be tartar shrimp salad or steak at barbecue. Recommended reservation on Friday and Saturday nights.

No doubt, the map is varied and honours Louisiana. Fried oysters, fried catfish, crayfish crayfish with season desire, pecan tarte and breadpudding to finish. If frying is done brilliantly, the service leaves to be desired. Do not be pressed, servers are not… In short, focus on your plate, it's the main one.

Rated one of Monroe's top restaurants and located in the historic J. S. Bloch Building, Cotton features Southern American cuisine. The menu is inventive and never disappoints, both for lunch and dinner. The popular Sunday brunch offers a similar menu, paired with a signature cocktail like the Sazerac or Pimm's Cup or a signature version like the Planter's Punch. Cotton has two other establishments in the same building: The Eli (cocktails and tapas) and Planter's Gastropub (gourmet pub with terrace).

We love this restaurant for its typical Louisiana operation. Far from conventions, decorative ornaments, here you eat in baskets, picnic tables outside or directly in your car, crayfish crayfish, chicken sandwiches, baked crabs and other fish fritures. When the crayfish season starts, Cormier wakes up and the premises with!

Parish is home to renowned chef Cory Bahr, founder of this gourmet restaurant and a native of Monroe. The award-winning chef, who is officially a Culinary Ambassador for the State of Louisiana, advocates sustainable food, which is reflected in each of his dishes. Here he focuses on an inventive cuisine of the American South using the fire cooking method. We also love the variety of appetizers to share, including the very popular seafood platter, and the wine list lives up to the reputation of the place.