From Sweet to Savory

Salon is the culmination of Sucré’s beautiful approach to contemporary cuisine and passion for exceptional service and presentation. Located in the heart of the French Quarter in a casual, French mid-century modern dining room, Salon blends the time-honored formality of New Orleans service with the exquisite cuisine of award winning Chef Tariq Hanna. Salon offers menus of savory and sweet, an expertly curated wine list to pair with Tariq Hanna’s degustation and cocktail concoctions both quirky and whimsical.

Salon offers a refined culinary experience, beginning with modern afternoon tea service, served with or without a house made tea cocktail, with assorted tea sandwiches and courses of freshly baked pastries and desserts. Brunch items range from Chicken and Waffles, Frittatas, and Croque Benedicts to artisan cheese plates and a breakfast sandwich. Dessert is served a la carte, with each petit four sold individually. The sweet menu features what Chef Hanna has become internationally known for: dessert. A sharable Molten Chocolate Soufflé is ideal for the whole table, with desserts like the Crème Brulée or Affogato for individual indulgence. Salon offers a full bar, with an expertly-curated wine menu, specialty cocktails and beer selections.

TARIQ HANNA Executive Chef

Chef Tariq Hanna at Salon Restaurant by Sucré
Chef Tariq Hanna at Salon by Sucré

Born and raised in Nigeria, educated in England, Tariq Hanna arrived in the U.S. with very different aspirations other than a life in culinary arts. Thinking he would become an architect, he accidentally found himself in culinary school.

After 20 successful years in Detroit, Tariq moved to New Orleans after Hurricane Katrina to be part of the Renaissance of the city, by opening Sucré with partner Joel Dondis.

8 years later, Sucré boasts 3 store fronts, a Confection Studio, a growing online market, wholesale business with nationwide distribution and Salon, Sucré’s first restaurant, tea room and cocktail lounge that opened to rave reviews in Spring of 2015.

 

 

Some of Tariq’s accolades include:

    • 2004 Central Region Pastry Chef of the Year (ACF)
    • 2004 Runner up National Pastry Chef of the Year (ACF)
    • 2007 Pastry Chef of the Year (New Orleans Magazine)
    • 2008 National Chef of the Year (Chef Magazine)
    • 2010 Appointed as First Ever Group Commander of Louisiana Air National Guard (159th Squadron)
    • 2011 10 Best Pastry Chef in America (Dessert Professional Magazine)
    • 2012 10 Best Chocolatiers in North America (Dessert Professional Magazine)
    • 2012 Named as one US Department of State Diplomatic Culinary Ambassadors
    • 2014 Named one of the 25 “Most Influential Pastry Chefs in America for the Modern Era” BAKE Magazine

Tariq has also made several appearances on TV Food Network (Challenge, Paula Deen Show, Sugar Rush),  TLC (Ultimate Cake Off) and TBS (Dinner and a Movie) and in numerous publications including Bon Appetit, Saveur, O Magazine, Paula Deen, Departures, Garden and Gun, Southern Living, Time Magazine, Dessert Professional, and American Cake Decorating just to name a few. Tariq has also been an adjunct culinary instructor since 2001 and has taught professional level classes in both the United States and Canada. He is also the creator and host of “The Big Gateaux Show” a one of a kind Burlesque inspired pastry competition that occurs during The New Orleans Wine and Food Experience (NOWFE). In 2015, Felchlin Chocolate of Switzerland named Tariq as their first U.S. Ambassador.