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Fine dining at Mardi Gras

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  1. Sous chef Darren Chabert serves up chicken and andouille gumbo at Emeril's Delmonico in New Orleans.
  2. The king's cup, left, with vanilla vodka, coconut rum, pineapple and prosecco, and the cajun storm, right, with New Orleans Cajun Spice rum, house-made grenadine, passion fruit and lemon, are seen at Emeril's Delmonico.
  3. Braised short rib with potato rosti and horseradish cream, foreground, baked asiago with oregano and lemon, left, and duck confit with dirty rice and citrus gastrique, are seen at Herbsaint Restaurant in New Orleans.
  4. Its seasonal menu has been created by Christophe Langree of the Michelin-starred Hotel Matignon in Paris.
  5. Rebecca Wilcomb, chef de cuisine at Herbsaint Restaurant in New Orleans, plates braised short rib with potato rosti and horseradish cream.

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