Chef Biography

Pierre Lacoste was born in 1941, and grew up in a Creole French household in New Orleans, spending his summers with relatives in France. He became interested in French cooking at an early age.  Following school, he worked his way up the kitchen ladder in the kitchens of several French Quarter hotels and restaurants.  

In 1974, he opened Maison Pierre on Dauphine Street in the French Quarter with a hybrid style of French deluxe cuisine.  In 1980, Great Chefs were starting up their television series, and with the help of some local New Orleans chefs, they suggested that Chef/Owner Pierre Lacoste be included in the new PBS shows.  They taped him for the first Great Chefs of New Orleans series that was to be broadcast over 300 public stations on Saturday mornings.

In 1984, the restaurant was sold and today, in 2016, is Susan Spicer’s Bayona Restaurant.  Chef Pierre Lacoste retired to Pensacola, Florida where he passed away in 2003.


Pâté Maison

Serving: 6 to 8 Print Pâté Maison By Great Chefs November 16, 2015 A simple but elegant pate to serve on toast — ground pork and chicken livers are spiced with peppercorns, cracked pepper, truffles, and a bit of peach brandy. The pate chills overnight, so make it a day ahead. Ingredients Pork Fat (fatback) […]

Strawberries and Cream

Serving: 4 Print Strawberries and Cream By Great Chefs November 16, 2015 Sometimes the simplest things are the best. Who can resist perfect berries in a cloud of cream? This works just as well with raspberries, blueberries, peaches, nectarines — select the best fruit, in season. Ingredients Strawberries – 1 pint, stemmed and sliced in […]

Crown Rack of Veal

Serving: 4 Print Crown Rack of Veal By Great Chefs November 16, 2015 One of the most elegant ways of serving meat is in a crown roast. This crown, served in a bed of spinach with carrot julienne, is filled with a smoky oyster stuffing. Ingredients Veal Loin – 2, Frenched and tied into a […]

Redfish Mousquetaire

Serving: 4 Print Redfish Mousquetaire By Great Chefs November 16, 2015 Arriving covered with Mousquetaire Sauce — flavored with lemon juice and mustard — this redfish is poached in seasoned water and allowed to cool before service. Redfish, once a popular New Orleans fish, was taken off the commercial market to prevent overfishing. You may […]

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