Born on the island of Mauritius, as a child, Chef Dominique Macquet’s home-cooked meals bore Creole, Asian, African, and Indian flavors and influences and, while his luminous culinary career has taken him around the world to taste, explore, and experience flavors, he chose New Orleans as the place to stage his celebration of cuisine.
In the past year, Esquire magazine has named Dominique’s on Magazine one of the Best New Restaurants in America, Bon Appétit included it in its Top Ten New Restaurants, and Wine Spectator bestowed a Best of Award of Excellence. Chef Macquet was New Orleans Magazine’s Chef of the Year, and the American Culinary Federation of New Orleans lauded him as one the best chefs of Louisiana.
He uses impossibly fresh local products, French techniques, and precision in executing his playful combinations of island flavors with a Louisiana flair. Jazzmen is his rice of choice.
“Growing up in Mauritius, rice was an important staple, and I am very particular about the rice I use at home and at both Dominique’s on Magazine and Tamarind. Jazzmen rice is incredibly versatile and very aromatic. It’s the only rice I use.”