Edit ModuleShow Tags
Edit ModuleShow Tags

Très Bien



Laude Chauvin, executive chef at Chardonnay Nouveau, creates a healthy signature grilled sea bass, featuring a generously thick fish fillet, grill-seared and complemented with a sprig of thyme, black olives, capers and fresh tomato. A sweet orange and white wine sauce provides a delicate counterpoint. Artfully placed asparagus, piped potatoes, a tomato rose and rice create a tasteful elegance. Chardonnay Nouveau, 2331 Ninth St. N., Naples, (239) 261-3111.

Edit ModuleShow Tags

You Might Like

Big Splurge: A $1,526 tab at Avenue5 in Naples

A seven-course tasting menu with wine pairings for eight people custom built by Chef John Welch.

The Art of the Pop-up

Chef Brian Roland of Crave Culinaire is transforming his Venue Naples event space into a restaurant one night a month throughout summer—with local chefs on hand to help out.

Culture Watch: At Last, a Curator

Frank Verpoorten steps into the long-vacant job at the Patty & Jay Baker Museum of Art with the challenge of defining a new mission.
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags
Edit ModuleShow TagsEdit ModuleShow Tags
Edit ModuleShow Tags