Location & Hours

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Location

Salon Restaurant
Above the Sucré Boutique
622 Conti Street
New Orleans, LA 70130
504-267-7098
GET DIRECTIONS

Hours

Monday: 11AM - 10PM
Thursday: 11AM - 10PM
Friday: 11AM - 11PM
Saturday: 10AM - 11PM
Sunday: 10AM - 10PM
Closed Tuesday & Wednesday

Happy Hour
Monday, Thursday & Friday: 4 - 6 PM

Bottomless Mimosas
Saturday & Sunday: 10 AM - 3 PM

Parties & Private Events

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Welcome to Salon by Sucré! We appreciate your interest in our beautiful space for your special event. We curate both savory and sweet menus for you and your guests to enjoy, along with a talented team of hospitality professionals to ensure your experience is truly memorable.

Salon is the perfect place for your next birthday, corporate event, bridal party or afternoon tea. Our mid-century modern dining room sets the right ambiance with menus catered to each occasion, whether it be a cocktail event, reception or seated meal. Let our team coordinate every detail of your next celebration.

Salon is open Mondays and Thursday - Sundays. Celebrations Tuesday & Wednesday are available upon request.

For more information or to reserve the space, call 504-267-7098 or email reservation@shopsucre.com.

Own the Space

60 Seated | 120 Reception

For a quintessential French Quarter experience, consider renting out all of Salon. This includes access to the Private Dining Room, our charming balcony overlooking Conti street, the main dining room and lounge area. Salon would be delighted to accommodate your next elegant affair!

​Front Balcony

12 Seated | 20 Reception

Celebrate with cocktails and enjoy listening to the music coming from Royal Street on our Conti Street balcony overlooking the French Quarter.

​Private Dining Room

25 Seated | 30 Reception

Enjoy yourself in our Private Dining Room, perfect for more intimate events.

​Lounge

Relax in the lounge and let us cater to you with hors d’oeuvres and beverages from our wonderful full bar.

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Contact

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622 Conti Street | New Orleans, LA 70130


Questions? Comments? Drop us a note or give us a call at 504-267-7098.

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About

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Salon Restaurant by Sucré

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. Our evening menu offers a variety from beets, to steak, to lasagna, as well as charcuterie and cheese plates. 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 Crepe Brulée or Affogato for individual indulgence. Salon offers a full bar, with an expertly-curated wine menu, specialty cocktails and beer and cider selections. Happy hour runs on Monday, Thursday and Friday from 4-6 pm, featuring $5 wine, cocktail and bubbly selections with complimentary lite bites from the bar. Bottomless Mimosas are available every Saturday and Sunday from 10-3pm for $20 a person. 


Tariq Hanna

Executive Chef

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) TBS (Dinner and a Movie)
Tariq has also been featured in numerous publications including Bon Appetit, Saveur, O Magazine, Paula Deen, Departures, Garden and Gun, Southern Living, Time Magazine, Dessert Professional, 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.
Tariq 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, Felchin Chocolate of Switzerland named Tariq as their first U.S. Ambassador.

Joel Dondis

Co-Owner

Joel Dondis began his culinary sojourn at the age of eleven, serving classic French cuisine to his family and friends in Lake Charles, Louisiana. Cultivating his passion and talent through his formative years, he attended the Culinary Institute of America in New York. Upon graduation, Joel traveled to Europe to expand his knowledge of the culinary arts, fine dining and impeccable service. He worked at the Michelin-rated Schloss Hotel and Restaurant Gargantua in Frankfurt, Germany.

Bringing his practical experiences back home, Joel worked for the Brennan family at Mr. B’s Bistro. His next stop was at Emeril’s where he earned the responsibility and title of Sous Chef. Upon leaving his three-year stint at Emeril’s, Joel founded Joel’s Grand Cuisine, Inc, now called Joel Catering & Special Events (JCSE).

JCSE is widely regarded to be a local and national industry leader and the largest off-premise catering and event planning company in New Orleans. In 2000, Joel founded Joel’s at the Hampton, which is the food and beverage provider for the Hampton Inn and Suites Convention Center.

Celebrating ten years of Joel Catering & Special Events, Joel unveiled La Petite Grocery in 2004. Now an institution, La Petite Grocery is under the culinary direction of partner Justin Devillier.

The Louisiana Restaurant Association’s 2006 Restaurateur of the Year, Joel continues to delight locals and tourists with the opening of Sucré, a one-of-a-kind dessert boutique in New Orleans’ historic Garden District. Sucré launched in April 2007. Immediately following Sucré, Joel introduced Grand Isle Restaurant in June 2007, a casual fresh seafood restaurant along Harrah’s Hotel and Casino Fulton Street development.

In 2008, Joel was named New Orleans Magazine’s 2008 Restaurateur of the Year. Since launching his first entrepreneurial venture in 1993, Joel has become a key player on the New Orleans hospitality and restaurant scene.

Prince Conti

Louis Francois was born into a life of ease and luxury. By the age of 10, he inherited his father’s title as Prince of Conti. At 14, his marriage was arranged to the youngest daughter of the Duke of Orleans who was serving as the Regent of France. He produced a son to carry on his lineage and was a widow by the age of 19. He then turned his energy towards a career in the military. A lover of military history and a fond appreciation of the arts instilled in him by his late father, Louis enjoyed a period of great success, almost being placed on the throne as the king of Poland. But a dispute with his king’s mistress soon soured court life for Louis. He was passed on leading an army in the Seven Years War, and his disfavor with the king led him to dissect the policies of the French ruling class. The blinders he had been born with soon fell away as he delved into understanding the manipulations and coterie of the French elite. Some of this knowledge was gleaned from attending the salons of his mistress, Comtesse de Boufflers. Known for her great beauty and intelligence, she was the most distinguished salonniere of the 18th century. A writer herself who supposedly published books, her literary salons attracted great thinkers of the day including Denis Diderot, David Hume and Jean Jacques Rousseau. At these salons, Louis would was met with ideas, philosophies and theories that were never entertained at court. He was so moved by these thinkers that he became a patron of Rousseau, albeit partially in an attempt to further enrage King Louis XV and his mistress, Madam de Pompadour. Ironically, the arc of Louis Francois’ life seems to have been a removal from court by one mistress only to find a salvation of sorts in forward thinking through another. The prince of Conti turned his back on his youthful adventures at court and embraced a life, no doubt encouraged by his experience in the military, of creative thinking and revolution.

Madam Conti

Louise Diane was born into the luxury of the Palais Royal where her father served as Regent of France in Louis XV’s stead. She grew up in an age of peace and prosperity, and by the time she was 15 found herself married to her cousin, Louis Francois de Bourbon making her the Princess of Conti. Arranged by her mother, the wedding at Versailles would have entailed the epitome of excess and luxury. Upon meeting her husband, the 14 year old Louis at the altar, Louise Diane would have been well prepared for her new role by her convent education, but understandably overwhelmed at this momentous life change. Since no expense would have been spared for his daughter’s wedding, the Duke of Orleans would have provided his guests with the decadent hot chocolate favored by the courts’ royalty as the drink of choice. Also rumored to be an aphrodisiac, one can imagine Princess Louise Diane delicately sipping her chocolate enjoying her moment of sweetness while contemplating her future role in providing a male heir to the Conti line. If we capture her at this moment, we can see on the horizon both the great joy she would feel when her son, Louis Francois Joseph was born three years later and the tremendous sadness upon her death two years after during the still born delivery of her second child. Chocolate with its ability to seduce and tantalize may have dazzled this young girl’s imagination allowing her to dream amid the celebrations of the beauty of her life unfolding.

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