When Dijon reopens on Sept. 10 after a vacation break, a new chef will be at the helm. Ricky Cheramie recently left the Bombay Club to take over at the Lower Garden District restaurant.
Cheramie says a desire for a decidedly more French-focused direction is the reason for the change. He replaces chef Daniel Causgrove.
"(Causgrove) was doing a real good job, but me and (owner) Kurt (Brodtmann) feel like we should be a little more classic French with a little more Creole flair," Cheramie (pictured right) says.
Specific changes are still up in the air, but Cheramie says he'll start figuring things out over the next few weeks. Cheramie is excited about pairing uncommon combinations of ingredients, such as fried oysters and hog's head cheese, and he will change the menu seasonally.
Cheramie says he'll have more freedom at Dijon than he had at the Bombay Club. "There was a new direction at the Bombay Club," he says. "It was less fine dining and more burgers and stuff, and that's not really what I do."
Nathan "Nick" Gile, who led the Bombay Club's kitchen before Cheramie took over in 2010, will return to take Cheramie's place.
Dijon has changed chefs a couple of times since it opened in February 2012. Causgrove arrived after the restaurant separated with its first chef, Christopher Cody. — JEANIE RIESS