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 menus created by award winning Chef Tariq Hanna.

Salon offers a refined, yet relaxed culinary experience, beginning with modern afternoon tea service. Three eye-catching courses of sandwiches, baked goods and sweets can be served with your choice of hot tea and a house made tea cocktail or glass of prosecco. Salon aims to take the “stuffy” out of tea and please guests with rotating seasonal menus featuring Crawfish Quiche, flavored Madeleines, Mini Muffulettas and Fried Chicken Sliders, followed by Sucré’s most notable items like macarons, chocolates and acclaimed signature Eclair.

If that’s not your cup of tea, the brunch menu satisfies those looking for more classic items like Chicken and Waffles and Frittatas, or the more adventurous and creative Croque Benedict and B.O.L.T. (bacon, oyster, lettuce, tomato) sandwich. Artisan cheese and charcuterie plates and the beet salad sprinkled with chocolate and granola are offered as lighter fare, especially if you’re saving room for Sucré’s specialty: dessert.

The traditional Sucré experience is not to be missed after taking part in Salon’s savory menu. Petit Entremets are served a la carte, featuring classic and beloved flavors of S’mores, Raspberry Cheesecake, White Chocolate Bread Pudding and Devil’s Food. If you’re looking to share, the Molten Chocolate Soufflé is ideal for the whole table, iconic for both its presentation and taste.

Perfectly pairing with any dish, savory and sweet, are Salon’s curated wine and cocktail lists. Seasonal flavors of citrus and spice inspire rotating cocktail menus that feature house made tea cocktails to pair with afternoon tea service and your personal palate. Brunch of course would not be complete without mimosas, and Salon offers a bottomless option every Thursday through Monday to turn a brunch on the balcony into an all day adventure in the quarter.

On behalf of everyone at Sucré and Salon, thank you for enjoying our creations and we hope we make your day a little sweeter!


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

Born and raised in Nigeria and educated in England, Tariq Hanna arrived in the U.S. with very different aspirations 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.