Business Lunch: Beausoleil Restaurant and Bar

Insider
business lunch
The rainbow trout is perfect for blackening, Conaway says, because its natural oil content helps maintain the fish’s flavor and moisture—and helps it cook evenly. It’s seasoned, seared in an iron skillet with the skin on, and served under stewed okra and tomatoes and beurre blanc—the French wine—shallot and butter sauce, whose flavor is enlivened here with Crystal hot sauce. (Photos by Collin Richie)
We're glad you are enjoying Business Report. To continue reading, sign up for ALL-ACCESS
          When Beausoleil opened in 2000, Baton Rouge was at the beginning of a gastronomic reckoning. The restaurant was an early adapter of going beyond…

We are glad you enjoy reading Business Report.

Continue reading this story and get ACCESS to all our content from any device with a subscription now.

  • Get access to more than a decade of story archives.
  • Get access to our searchable data center of TOP LISTS.
  • Get exclusive content only available to INSIDERS.