Compère Lapin

Melding The Soul Of The Caribbean With The Unparalleled Flavors Of New Orleans

At Compère Lapin, Chef Nina Compton highlights the indigenous ingredients of the Gulf while melding the cuisine of her Caribbean upbringing with her culinary background rooted in classic French and Italian techniques. The result is an inventive menu that earned Chef Compton the James Beard Award for Best Chef: South in 2018, Food & Wine Magazine’s Best New Chef in 2017, the title of runner up on Top Chef, Season 11. Compère Lapin was named one of the most Esquire’s Most Influential Restaurants of the Decade in 2019, America’s 38 Best Restaurants by Eater in 2017, and New Orleans’ 2016 Restaurant of the Year by The Times-Picayune.

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This image shows a stylish restaurant interior with neatly set tables, vintage decor on the exposed brick wall, and a cozy, inviting atmosphere.

A modern restaurant with wooden tables set with plates and cutlery, brick walls, a blue-tiled bar with high stools, and a cozy ambiance.

Compère Lapin Menu

Inspiration for the menu comes from the traditional Caribbean folktales featuring a mischievous rabbit named Compère Lapin that Chef Nina Compton read during her childhood in St. Lucia. Drawing on the story’s themes of exploration and play, she mixes the indigenous ingredients and rich culinary heritage of New Orleans with those of her Caribbean roots. Tapping into her classical French culinary training and deep experience with Italian cuisine, the result is a playful menu that takes food you know, and makes it food you love.

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Meals aren’t about trends, shock value, or opulence. Meals are about moments, memories and those who surround you at your table. We believe in the complexity of simplicity, and the power of pure flavors. Our histories, vast and varied, deserve to be memorialized and romanticized by dishes that at once remind us of home and transport us to somewhere new.

A person wearing an apron sits on a bar counter, leaning back. The background features a rustic wall design with a rabbit illustration and partial text.

A bowl of stew with chunks of meat, vegetables, herbs, and a whole egg on top, garnished with green herbs on a wooden table.

Nina Compton

Breaking the Boundaries of Southern Cooking

Embark on a culinary adventure with James Beard award-winning Chef Nina Compton as your guide, featured in an exclusive article by 'Food & Travel' Magazine. From her celebrated restaurant, Compère Lapin, Chef Compton expertly blends Caribbean influences with traditional Creole cuisine, captivating taste buds and igniting imaginations. Join us on a journey through the flavors of New Orleans and discover the magic of Chef Compton's creations. Read the full article on the link below to savor every moment of this culinary fusion.

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Bring the Caribbean to Your Kitchen

The News is out! Chef Nina Compton's cookbook Kwéyòl / Creole is now available. Filled with vibrant recipes and personal stories, the cookbook offers a unique look into the flavors and traditions that have shaped Nina's culinary journey. Whether you're an experienced cook or a beginner, this book brings the heart of the Caribbean into your kitchen, inviting you to experience its rich cultural history through food. Don’t miss the chance to dive into Caribbean heritage through recipes, stories, and inspiration straight from the heart of the Caribbean!

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