Louisiana Lt. Gov. Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board (LSPMB) crowned Chef Bonnie Breaux of The St. John Restaurant in St. Martinville as the Queen of Louisiana Seafood at the 10th annual Louisiana Seafood Cook-Off, held June 20 at the Cajundome Convention Center in conjunction with A Taste of Eat Lafayette.
To earn the crown, Chef Breaux prepared cracklin-crusted black drum graced with a fennel marmalade, nestled on Abita Amber-infused Brabant potatoes and sautéed haricot vert, topped with butter-poached, jumbo-lump, blue-point crabmeat. Chef Breaux beat eleven of the state’s best chefs by showing her creativity and highlighting the superior quality of the seafood that comes from Louisiana’s nutrient rich shorelines.
“It is an honor to crown the first Queen of Louisiana Seafood, Chef Bonnie Breaux of St. Martinville,” said Lt. Gov. Billy Nungesser. “This year’s competition was the toughest yet, as each competitor truly showcased why Louisiana has the most exceptional, healthy and delicious seafood in the world. Together, we will promote Louisiana’s thriving seafood industry and the impact it has on the state’s tourism, economy and culture.”
Chef Breaux’s first duty as Queen of Louisiana Seafood will be to represent the state at the Great American Seafood Cook-Off held on Aug. 5 in New Orleans, where she will compete against the nation’s top seafood chefs.