New Orleans: Gulf Oysters + Champagne

Bourbon House pioneered the upscale champagne + oyster movement in New Orleans. Chemin à la Mer at Four Seasons (James Beard chef, river views) now carries the torch. Gulf oysters - brinier, fattier than East Coast - with sparkling wine in the French Quarter.

What to do there

4 things to do

1. 1 Start at Bourbon House Raw Bar Adventure · Free

   The restaurant that brought champagne + oysters upscale in New Orleans sits at 144 Bourbon St in the French Quarter, with a raw bar facing the street where walk-ins can often grab seats. Head straight to the bar at Bourbon House — no reservation needed — and watch the shuckers work while you order.

   Backup: Dickie Brennan's Bourbon House (same owner) or Felix's are alternatives.

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2. 2 Compare Gulf Oyster Varieties Wine · Price: moderate

   Gulf oysters are different from East Coast — brinier, creamier, larger — with Louisiana, Alabama, and Texas varieties each having distinct profiles. Order a sampler plate from different Gulf sources at the raw bar and ask the shucker: "What's the difference between these?" They're experts who love sharing their knowledge.

   Backup: If they only have one type that day, go with it - all Gulf oysters work with champagne.

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3. 3 Pair with Champagne or Louisiana Sparkling Wine · Price: moderate

   Classic pairing is Brut champagne, but Louisiana now produces sparkling wine (Landry Vineyards does a méthode traditionelle) that creates an intriguing local twist. Ask your bartender at the bar: "Do you have any Louisiana sparkling, or what champagne do you recommend with Gulf oysters?"

   Backup: Muscadet or Sancerre work if you want still wine. But bubbles are the point here.

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4. 4 Elevate at Chemin à la Mer Wine · Price: high · Optional

   James Beard chef Alon Shaya's restaurant at the Four Seasons New Orleans (2 Canal St) elevates Gulf oysters to fine dining with River views and a champagne sommelier program. Book ahead for dinner, request the terrace for Mississippi River views, and order the oyster program with champagne pairing.

   Backup: Even without Chemin, the Four Seasons bar serves excellent oysters + champagne.

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Insider tips

• Raw oysters are a September-April thing in New Orleans (avoid summer bacteria risk)

• Bourbon Street is chaotic - go for lunch to avoid the crowds

• Chargrilled oysters are a local variant - try those too

• French Quarter oyster bars are walk-in friendly

• Tip the shuckers well - they're artists

• Pair oysters with an ice-cold Abita Amber if you want the local experience