NEW ORLEANS – Banh Mi Boys, led by Chef/Owner Peter Nguyen, and Bourrée, owned by Nathanial Zimet of Bourrée and Boucherie, announced a collaboration that will bring together the best of Asian and Creole cuisine. Starting in September, both restaurants will feature special menu items that blend their distinct culinary styles, offering New Orleans food lovers a chance to experience something truly innovative.
The collaboration aims to increase brand awareness, attract a new customer base and foster community engagement through creative and flavorful dishes. Diners can expect a variety of new offerings that capture the essence of both restaurants, combining the bold, vibrant flavors of Asian cuisine with the rich, hearty elements of Creole cooking.
Featured Collaborative Dishes:
- Spicy Shrimp Boudin Egg Roll: A blend of shrimp, Chinese sausage, Thai basil and lemongrass wrapped in a crispy egg roll. This dish brings together the flavors of traditional boudin with an Asian twist, creating a unique, spicy delight.
- Shrimp Smash Banh Mi: A take on the classic banh mi sandwich, featuring a Gulf shrimp smash patty topped with a garlic turmeric dill aioli. The dish combines fresh, local ingredients with the bold flavors of Asian and Creole spices, making it a must-try for any food lover.
“We are excited to join forces with Bourrée to create dishes that are both unique and deeply rooted in the diverse food culture of New Orleans,” said Peter Nguyen, chef/owner of Banh Mi Boys. “This collaboration is a celebration of our shared passion for innovation and flavor, and we can’t wait to share these special menu items with our guests.”
“Working with Banh Mi Boys allows us to explore new flavor profiles and bring our customers something unexpected and delicious,” said Nathanial Zimet, owner of Bourrée and Boucherie. “We believe this collaboration will showcase the best of what both our restaurants have to offer.”
The collaboration will run throughout September, with menu items available exclusively at Banh Mi Boys and Bourrée. Both establishments invite food enthusiasts of all backgrounds, especially those aged 20-45, to explore this exciting blend of Asian and Creole cuisine and experience a month of culinary creativity.
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