Chemin a La Mer

The story

Crafted with passion, served with love

A Louisiana Story, Told on the Fifth Floor

Chef Donald Link grew up hunting, fishing, and cooking along the waterways of Southwest Louisiana. That upbringing — rooted in the flavors of the Mississippi delta and the Gulf — is the backbone of Chemin à la Mer, his restaurant perched on the fifth floor of the Four Seasons Hotel New Orleans, with sweeping views of the river that gave the city its identity. The name itself, meaning "path to the sea," reflects both the geography and the spirit of the place.

Where the Steakhouse Meets the Gulf

What sets Chemin à la Mer apart from a conventional American steakhouse is the insistence on French technique and serious sourcing. Rather than broiling, the kitchen uses a French-style cast iron sear to develop a crust and lock in flavor before resting the meat. The steaks themselves come from producers like Châtel Farms Wagyu out of Georgia, Phoenix Wagyu from Australia, and Japanese Kuroge Wagyu A5 Striploin — cuts that most steakhouses simply don't carry. Dry-aged Tomahawks and classic Black Angus from Nebraska round out a menu that rewards both the purist and the curious.

Executive Restaurant Chef Brody LeBlanc works alongside Link to execute a menu that moves well beyond the steakhouse format. Appetizers like Donald's Seafood Gumbo — crab, shrimp, oyster, okra, and Louisiana rice — and Louisiana Crawfish and Grits with étouffée and jalapeños speak directly to the Creole and French traditions that have shaped New Orleans cooking for centuries. Entrées such as Cajun Spiced Black Drum with Gulf crab and Ōra King Salmon with beluga lentils show the same careful layering of influence.

The Grand Oyster Bar and the Purple Grackle

The oyster bar is, by the restaurant's own description, New Orleans' most refined — a rotating selection of fresh oysters sourced coast to coast, alongside shrimp, crab, ceviches, and a Grand Plat du Mer drawn from Louisiana and Gulf waters. It operates as a destination in its own right, not merely a prelude to dinner.

For those seeking something more relaxed, the Purple Grackle Lounge offers a full cocktail program — including the Julia Reed's Old Fashioned, a Scotch-based drink named for Chef Link's late friend — alongside an all-day food menu in what the restaurant calls a "highbrow Southern hideaway."

Recognition and the Wine List

The restaurant's wine program earned a Wine Spectator Award of Excellence in 2024, a recognition that reflects the breadth and care of a list spanning Burgundy Pinot Noir, Napa Cabernet, Chablis, and an exceptional dessert wine selection that includes Sauternes, Tokaji, and aged Tawny Port. It's a list built for serious pairing, whether with a Wagyu Tomahawk or a plate of Gulf oysters on the half shell.

Chemin à la Mer sits just steps from the French Quarter, on the riverfront — a location that frames every meal with the slow, wide curve of the Mississippi and the layered history of a city that has always cooked at the intersection of cultures.