So, after we get the menu hammered out we schedule one of these (pictured below). It’s a whole lot more professional than it looks, kind of. We usually invite a few friends who know more about wine than we do, and we know a bit, but surrounding ourselves with those who know more is usually a good thing. We send a wine purveyor, who knows more, our tasting menu. Usually seven courses. The purveyor will bring 5-7 bottles for each course that they believe will compliment the courses. You do the math. It’s a lot of wine to taste, and food to eat, just to make sure we have the pairings perfect. It’s a tough job, but we are going to do it. Every time.

Here are some pics of the preparation dinner.

And a couple of pics taken the night of the event from Raymond

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June 30, 2016

Fluer Delicious 2016 Tasting Menu

Fine dining service, at its finest.
Elegant atmosphere.
Stellar Cuisine.

Saturday, July 9 5:30 & 8:30 Seating
Reservations Required
479.981.3123
$64/Guest

Le Stick Nouveau with Chef Keith Weitzman present our FleurDelicious Tasting Menu

Amuse Duck Rillette

2nd Course Goat Cheese Panna Cotta with Tomato Jam and Dried Ham

3rd Course Crawfish Mousseline Sausage with Savory Brioche Bread Pudding

4th Course Vichyssoise Soup

Intermezzo Lemon Lavender Sorbet

6^th Course Black Truffle Butter Poached Lobster with Caviar and Roasted Radishes with Pickled White Mulberries & Popcorn Grits

7th Course Tomato Cobbler with White Balsamic Sour Cream

The kick off event happens on Wednesday, June 29th at 5pm with the “I Take The Fifth” Annual Fleur Delicious Weekend Ciroc Bartender Competition at Chelsea’s Corner Cafe at 10 Mountain Street. Two winners will be chosen, one by local judges and the other is people’s choice.

Fleur Delicious Weekend Calendar of Events

July 5th, 5pm to 7pm–Sips and Samplings, Writers’ Colony at Dairy Hollow
This year the Writers’ Colony at Dairy Hollow is adding an extra French twist to the kick off event of Fleur Delicious 2016. Inspired by the Outlander TV series, our theme is taken from the 18th Century glamour of Paris! Featuring a sparkling French Champagne courtesy of Eureka Zen, a Rosé from the Tavel Region of France, provided by Grotto Wood Fired Grill and Wine Cave, and a robust Bordeaux courtesy of the Loretta Young Legacy Project, plus a variety of local wine provided by our friends, Greg & Vicki Schneider of Railway Winery. Kent Walker Artisan Cheese of Little Rock, will be presenting a wide array of delicious handmade, cave-aged Artisan Cheeses. And no French food experience would complete without bread, and we are featuring a selection of heavenly hand crafted breads baked by Caribe Restaurant and our own Jana Jones. French desserts will be served along with a dessert wine! “The Poet Is In” experience will be available – you may request an original poem composed for you by our local prolific poetesses’ Mackenzie Doss and Molly Sroges… Additionally, WCDH is honored to debut the Inaugural edition of a series of French inspired paintings by Teresa Pelliccio
Tickets are a $15 donation to the Writers’ Colony. Call (479) 253-7444 or email director@writerscolony.org and don’t miss one scrumptious nibble or sip at this fun(d)raiser for the writing arts. 515 Spring Street.

July 5th-10th Fresh Harvest
Will be offering tasting tours, 10am to 5pm.
512 Village Circle at The Village at Pine Mountain

July 5th -10th The Spice Boat
Will be offering sniffing tours, 10am-5pm
510 Village Circle at The Village at Pine Mountain

July 5th-10th Keels Creek Winery
Open for wine tastings throughout Fleur Delicious Weekend
3185 E. Van Buren

July 5th-10th Railway Winery
Open for wine tastings throughout Fleur Delicious Weekend
4937 Highway 187

July 5th-10th The Stone House
Offering French wine flights and cheese pairings. 89 S. Main St.

July 6th-8th, 11am-12pm and 2pm- 3pm—Delicious Wine Pairings at Keels Creek Winery
Eclectic, Unpretentious and FUN Wine Pairings at Keels Creek Winery
Have you ever wondered how to arrive at the perfect wine pairing for your favorite dish?
Remember the old adage about white wines with white meat (fish or chicken) and red wines with red meat (beef)?
What about a wine to pair with Hamburgers? With Cheez Whiz? Popcorn? Velveeta? Hot dogs? Your favorite Comfort food?
Cost $15/person. 3185 E. Van Buren

July 6th, 5pm to 7pm– Artist reception for Bossa Screwanova at DeVito’s of Eureka Springs
5 Center Street

July 7th Eureka Springs Farmers Market events
At 9:00 wake up your taste buds with Chef Sarah of The Cookery at KJ’s Caribe Restaurant + Cantina.
At 10:00 Chef Jeff of Grand Taverne Restaurant & Lounge will share some of his specialties with the crowd.
And at 11:00, enjoy the culinary delights of Chef KJ from KJ’s Caribe Restaurant + Cantina.

July 7th, 6pm to 9pm—Palette to Palate: Watercolor & Wine Edition at Basin Park Hotel
Join the talented and energetic Julie Hop for an evening of wackiness, watercolor and wine at The Basin Park Hotel’s beautiful 6th floor lobby.
Tickets are $40.00 at the door and online.
Paints, paintbrushes and watercolor paper will be provided.
The first glass of wine is on us and a cash bar will be available.
For more information and tickets visit: http://essa-art.org/events/palette-palate-watercolor-wine-edition/
12 Spring Street

July 7th-9th Grand Taverne
Will be Celebrating the Senses for Fleur Delicious Weekend and will be offering FDW specials to dazzle your senses on July 7th through 9th from 5pm to 9pm. 37 N. Main Street

July 7th-10th, 5pm to 9pm–FDW at Caribe + Railway Winery
KJ’s Caribe Restaurante y Cantina presents a French themed dinner featuring Eureka Springs Farmers’ Market produce paired with Railway Winery wines. Regular menu also available.
309 W. Van Buren

July 8th-10th–DeVito’s of Eureka Springs
Offering weekend cocktail flights + FDW signature cocktails Friday through Sunday. 5 Center Street

July 9th, 8:45am–Nom Nom Namaste at Fresh
After a fun & fleurty Friday night, how about Yoga + Brunch brought to you by Melonlight Dance and FRESH Farm to Table Fresh. Arrive bright and early at 8:45 am, grab a mat, and dive into an invigorating vinyasa practice from 9-10am before treating yourself to a beautiful brunch at FRESH. Great breath flows and great local food all before noon. 179 N. Main.

July 9th, 9am–White Street Saturday Market
Chef David Gilderson is doing a cooking demo. 26 White St.

July 9th, 11am–Fresh
Saturday lunch features a crawfish and gulf shrimp boil with local corn on the cob and andouille sausage, crawfish etouffe, and brown rice. Ciroc cocktail specials all weekend. 179 N Main

July 9th, 12pm to 7pm—Delicious Art Market at Basin Spring Park
Art, fashion and jewelry from area artists.

July 9th, 2:30pm—Waiters Race down Spring Street

July 9th, 4pm–Melonlight Dance will perform “Tango a Paris” in Basin Spring Park

July 9th, 5pm-7pm–Second Saturday Music in the Park with Brave Combo
Brave Combo is back in Basin Park as part of our 2nd Saturday music series. This Texas based quintet has perfected a world music mix that includes salsa, merengue, rock, cumbia, conjunto, polka, zydeco, classical, cha cha, the blues and more. This FREE show starts at 5pm.

July 9th, 6pm-9pm–Second Saturday Gallery Stroll
Galleries around town open their doors from 6-9PM with special showings and artist’s receptions. Complimentary wine & hors d’oeuvres served along your stroll through historic downtown. For more info visit www.artofeurekasprings.com

July 9th, 5:30, 6:30 & 7:30–Guided Art Walk Tour
Get the inside story about what each gallery is offering during the 2nd Saturday Stroll while we wind through all of the participating galleries. You will learn about the gallery, their visiting artists, (who has the best hor dourves), and be able to make your plans for the self guided portion on the way down from the tour. Take this opportunity to talk to a local guide about the art scene in Eureka Springs and, with your Eureka Springs Walking Tour Gallery wristband, be treated to VIP treatment when you go into the galleries after the tour. Tickets are $5 and proceeds go to Main Street Eureka Springs | ESDN – to provide a vibrant downtown. http://www.reserveeureka.com/attractions/gallerystrolltour

July 9th, 5pm–Le Stick Nouveau
Presents a 7-course FDW tasting menu and a corresponding optional wine flight.
65A Spring Street

July 10th, 10am-2pm–Fresh
Sunday brunch features a crawfish and gulf shrimp boil with local corn on the cob and andouille sausage, crawfish etouffe, and brown rice. Ciroc cocktail specials all weekend. 179 N Main

July 10th, 7pm–Cottage Inn French Wine Dinner
For menu details click here. 450 W. Van Buren

Like us on Facebook to be kept up to date with the latest news and events.

Please check the individual participants web sites or Facebook pages for details, updates or changes. Many events use the freshest ingredients found at that time, so menu items are subject to change depending upon availability of the product.

#‎LeStickIt‬ ‪#‎foodporn‬ ‪#‎foodiefriday‬ ‪#‎eurekasprings
Eureka Springs Restaurant, eureka springs best restaurant, eureka springs restaurant le stick nouveau Le Stick Nouveau Restaurant affordable, fine dining EXPERIENCE. Le Stick Nouveau is Eureka Springs’ preeminent fine dining experience. Le Stick Nouveau fine dining restaurant is located below the Historic New Orleans https://www.lestick.com/ http://www.piedpiperpub.com/ http://www.roguesmanor.com/ http://www.anglersgrillandpub.com/ http://www.grandcentralresort.com/ http://www.ermilios.com/ http://5ojo.com/ http://5ojo.com/the-inn/ http://www.neworleanshotelandspa.com/index.html

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November 7, 2015

Le Stick Thanksgiving 2015

Le Stick Nouveau’s Thanksgiving 2015 Tasting Menu
Fine dining service, at its finest.
Elegant atmosphere.
Stellar Cuisine.

2:30 p.m. & 5:30 p.m. Seating

Le Stick’s 6 Course Tasting Menu
No Substitutions

$49 per Guest

Amuse Bouche

Prosciutto Cups
Diced Pears / Cinnamon / Browned Sage Butter

2^st Course

Butternut Squash Soup
Nutmeg / Parmesan Reggiano Crostini / Spiral Apple

3^rd Course

Quinoa and Brussel Sprout Leaves
Pomegranate / Orange Supreme / Citrus-Sesame Vinaigrette

4^th Course

Glazed Ham
Sweet Potato Mash / Marshmallow Fluff / Honey-Ginger Sauce

5^th Course

Slow Roasted Turkey
Pan Gravy / Potato-Garlic Puree / Cranberry Compote / Sage Crisps / Focaccia Stuffing

6^th Course

Pumpkin Panna Cotta
Apple Foam / Vanilla Ice Cream / Chocolate Soil / Salted Caramel

November 7, 2015

Springfield News Leader Story on Le Stick Nouveau

Juliana Goodwin, for the News-Leader 6:04 p.m. CDT August 20, 2015
Original Story click HERE

It’s not every day you find exceptional food and an incredible story. But I found both when I dined recently at Le Stick Nouveau in the basement of the New Orleans Hotel in Eureka Springs. The name translates into “The New Stick,” because the owners previously ran the longstanding Candlestick Inn in Branson, which was devastated by the 2012 Leap Year tornado.
“The building wasn’t completely destroyed,” said Brandon Cox, who ran the restaurant that was owned by his father and dad’s his wife. “By the time we finally settled with insurance, which was one and a half years later, it was 100 percent destroyed. I told people the tornado was bad, but I’d rather go through 10 more than deal with one more insurance company. There was no way to reopen.”
They weren’t left with enough money to reopen either. So Cox sold real estate and his wife managed a Branson resort until the space in Eureka Springs opened.

I’ll get back to the rest of the story in a minute, but first, the food.

Le Stick Nouveau is cutting edge.
The presentation was exceptional. The carpaccio was good, too.
The biggest surprise of the night was the Caesar salad ($9), which blew me away. You don’t usually walk away from a dining experience saying “I’ll never forget that salad,” but that’s how my husband and I both felt.

The Caesar salad at Le Stick Nouveau is an example of how the chef transforms ordinary dishes into something spectacular. It’s stuffed with pesto and seared on the grill, which adds a wonderful smoky flavor. (Photo: Photo Courtesy Le Stick Nouveau)
For the salad, he takes a head of Romaine and stuffs the leaves with pesto. Then, the lettuce is thrown on the grill, which chars the exterior and infuses it with smoke. Instead of croutons, it’s served with thinly shaved crostini. The salad dressing was excellent and it was served with a tomato confit on the side, which was intensely flavorful. If you don’t like smoky flavors, do not order this. I love smoke. I ordered the deconstructed Beef Wellington ($30 for the 6-ounce) for my main course and it was one of the best filets of my life. Instead of being covered in puff pastry, the pastry makes a semi-circle around an incredible filet. It was salty on the outside, perfectly seared and cooked in the inside. It came with a mushroom puree, which intensified the earthy, mushroom flavor. This chef is a fan of purees and sauces, and I loved them all. You can also order a filet for ($29), but I was such a fan of the sauces on the plate, I’d order the Wellington again. We also ordered the Beef Bourguignon, ($24) which was good but the Wellington was definitely better.

The atmosphere is elegant, intimate, romantic and fun at the same time. Jake Rogers, who owns the restaurant with Cox and Fontanello, designed it. The “nouveau” in the name has a double meaning: new as in the new restaurant; but the décor is also based on the Art Nouveau movement in the late 19th and early 20th centuries.

And that brings us back to the story.

In 1962, the Campbell family in Branson opened The Candlestick Inn. It went through several owners over the years and in 2007, Jim Cox owned it with 13 partners. He called his son Brandon Cox, who was flipping houses, and asked him to come turn the restaurant around. Cox didn’t want to take over but said his dad “pulled the father card, so I had to.”

Jim Cox bought out his partners, Brandon Cox hired his new girlfriend Donna Fontanello and in December of 2007, they fired everyone and started new. “We wanted to change everything. I mean everything. From the service to the interior design. We changed chefs, the menu, and that is where we met Jake, our partner here. He was the interior designer we had hired to do the Candlestick. We made the place look really beautiful and we forged a friendship,” Cox said.

Brandon and Donna fell in love with each other and the restaurant business. Three years later, they married in Eureka Springs on Monday, celebrated Tuesday, and were back to reopen the Candlestick Inn on Wednesday. “With my wife and I, we became a good team. We realized with the Candlestick, turning it around and running it for 5 years, it’s in our blood. This is what we do and we do it really well,” Cox said. Even when the Candlestick closed, there was no doubt they wanted to reopen; it was just a matter of when and where. As soon as they settled with the insurance company, they moved to Eureka Springs, which was always their favorite getaway.

The result has been even better than they expected, said Fontanello.

They have five stars on Trip Advisor, and many other review websites highly rate the restaurant. They do monthly tasting menus which sell out. Last weekend, they were fully booked. On the weekend, reservations are a must. Fontanello said losing the Candlestick Inn “was like a death. It was devastating.”

But there is new life now in Eureka Springs, and she hopes former customers will try it out.

“Anybody who enjoyed the Candlestick Inn, will enjoy The New Stick,” she said.

Want to go?

Le Stick Nouveau, 63 Spring St. Eureka Springs, Ark. Call: 479-981-3123. Online: www.lestick.com

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June 27, 2015

Le Stick’s Weekend Feature Eureka Springs Fine Dining

The mighty Oregon Steelhead. While most would assume I am speaking of the innate native Oregon male’s notable nocturnal prowess. I am not. The Oregon Steelhead is the golden fleece of all flyfisherpersons that dare dip their felt into the roaring Northwestern white water. Think of the only silver screen version of Conan the Barbarian worth watching; Arnold’s. The thin scrawny boy taken from his slaughtered parents fired in the crucible of Herculean physical labor . Pushing against the grinding wheel forging his would be god like physique. Not unlike the meager trout who swims towards the ocean to battle great whites, killer whales and the giant squid triumphantly. Then pushing against the frothing raging current of his home waters to return not as a trout, but as an aquatic Conan of the river. THE OREGON STEELHEAD.

We not dare season this glorious flesh with anything but the purest salt and pepper before pan searing perfectly. He has chosen to accompany the Conan of fish with a locally harvested black trumpet mushroom risotto and fresh grilled zucchini and squash.

We have also chosen to perform his culinary prostration by also preparing OREGON STEELHEAD tar-tare as an appetizer feature this weekend. Prepared with capers, marinated onions and lemon zest to be served with mixed greens.

And why not make it an Oregon night and drink one of our Willamette Valley Pinots with our OREGON STEELHEAD features.

Written, of course, by a current Eureken and native Oregonian.

‪#‎LeStickIt‬ ‪#‎foodporn‬ ‪#‎foodiefriday‬ ‪#‎eurekasprings

Eureka Springs Restaurant, eureka springs best restaurant, eureka springs restaurant le stick nouveau

Le Stick Nouveau Restaurant affordable, fine dining EXPERIENCE. Le Stick Nouveau is Eureka Springs’ preeminent fine dining experience. Le Stick Nouveau fine dining restaurant is located below the Historic New Orleans Hotel in the middle of the historic district in the heart of downtown Eureka Springs, AR. Eureka Springs Fine Dining Restaurant

The lounge area commanded by the massive ornate bar flows easily into a main formal dining area with high backed booths giving the illusion of a private dining experience. An alternate veiled area is fitted for private gatherings and parties of 10 to 22 people for a specialized dining experience. Throughout, a balance of light and dark colors provide as much pleasure for the eyes as the food does for the palate.

Chef Donny Cummings has created a menu lined with French main staples and is very passionate about it. Donna mentions with pride, “He’s completely self-taught, it blows you away. All he does is read and learn constantly.”

There has been nothing but high praise for Chef Cummings, who is treating patrons to a menu temporarily limited in choice, but not in flavor. Patrons should come hungry and ready for their palates to be flattered. Delicious in both visual and culinary aspects, Le Stick Nouveau delights the senses from your first cocktail to your last savored bite. Beginning Oct. 11 patrons will enjoy a full menu in traditional French preparation, including the former Candlestick’s famous steaks, lobster, shrimp, chicken and beef dishes with desserts du jour.

https://www.lestick.com/ http://www.piedpiperpub.com/ http://www.roguesmanor.com/ http://www.anglersgrillandpub.com/ http://www.grandcentralresort.com/ http://www.ermilios.com/ http://5ojo.com/ http://5ojo.com/the-inn/ http://www.neworleanshotelandspa.com/index.html

‬

June 24, 2015

Eureka Springs Fluer Delicious Menu

Le Stick Nouveau’s Fleur Delicious Tasting Menu
Fine dining service, at its finest.
Elegant atmosphere.
Stellar Cuisine.

5:30 & 8:30 Dinner Seating

Amuse Bouche

Compressed Rosemary Infused Water Melon / “Fresh Harvest” Balsamic Caviar

2^st Course

Traditional Vichyssoise
Leeks / Onions / New Potato / Thyme Oil

3^rd Course

Haricot Verts
Fresh Green Beans / Tomato Confit / Micro Greens / Parsley Coulis

4^th Course

Butter Poached 5oz. Lobster Tail
Summer Truffles / Sweet Corn Pana Cotta / Lobster Demi-Glace

5^th Course

Pork Osso Bucco
Potato Gnocchi / Summer Tomato / Pan Sauce / Micro Greens

6^th Course

Grilled Strawberry Sorbet
Rhubarb / Buttermilk Panna Cotta / Chocolate Soil

Dinner service will begin for each seating at 45 after.

Le Stick’s 6 Course Tasting Menu

No Substitutions

$64/Guest

Call 479.981.3123 for reservations

Eureka Springs Restaurant, eureka springs best restaurant, eureka springs restaurant le stick nouveau

Chef Brandon Cox has created a menu lined with French main staples and is very passionate about it. Donna mentions with pride, “He’s completely self-taught, it blows you away. All he does is read and learn constantly.”

There has been nothing but high praise for Nigel Esser, who is treating patrons to a menu temporarily limited in choice, but not in flavor. Patrons should come hungry and ready for their palates to be flattered. Delicious in both visual and culinary aspects, Le Stick Nouveau delights the senses from your first cocktail to your last savored bite. Beginning Oct. 11 patrons will enjoy a full menu in traditional French preparation, including the former Candlestick’s famous steaks, lobster, shrimp, chicken and beef dishes with desserts du jour.

June 6, 2015

Le Stick Fine Dining Feature

Le Stick Eureka Springs, AR Fine Dining Restaurant Feature for June 5 & 6

Feature Salad: mixed greens, tri colored quinoa, citrus sesame dressing
and pickled blackberries

We aren’t for everyone. This weekend’s feature: Beef cheek burgundy with a marsala demi
served with honey & peppercorn carrots, grilled squash and parsnip risotto, and topped with
pickled pan seared bamboo shoots. We are for some.

Call 479-981-3123 for Reservations

Eureka Springs Restaurant, eureka springs best restaurant, eureka springs restaurant le stick nouveau

May 29, 2015

Lobster Ravioli at Le Stick Eureka Springs Fine Dining

Home

So, It doesn’t just make itself right? This evening’s feature is a lovely Lobster Ravioli. This fine dining food porn was born from this;

locally sourced oyster mushrooms found in the Ozark mountains just outside Eureka Springs, AR.
We here at Le Stick Nouveau, stuffed heaps, 1/2 l.b. of just pure lobster claw meat into his house made pasta.

We unilaterally pan seared the oyster mushroom morsels, topped the ravioli with lobster broth, honey carrots and a bit of parsley coulis. I’m telling you, this is good.

Eureka Springs, AR Fine Dining Restaurant. Eureka Springs Restaurants. Eureka Springs Fine Dining. Eureka Springs best restaurant. Eureka Springs AR Steak Seafood. Delicately prepared appetizers, salads and entrees brought to your table with the utmost emphasis on the fine dining service. Creative cocktail menu crafted to enhance your dining experience.

May 26, 2015

Bringing Back Sunday Fine Dining Dinner Service!

Home

Donna & Brandon are going back to doing what they do best, & that is fine dining dinner service. None of us are morning people. Which one of us is the least of a morning person is contentious, but Donna is probably in the lead. We come to this choice VERY mutually when leaving the restaurant several times after a busy Saturday night in the wee hours of Sunday morning; and then waking up a few hours later to head back and set up for Brunch. So, thank you to those of you who supported our Sunday Brunch, and we ask that you come see us doing what we do best; Fine Dining Dinner Service – in a much more awake, if not better, mood.
Cheers,
Donna & Brandon

Below the New Orleans Hotel 63A Spring St. Eureka Springs, Ar. 72632

479-981-3123

Open Wed-Sun. 5Pm to close, Dinner reservations are accepted.

Eureka Springs, AR Fine Dining Restaurant. Eureka Springs Restaurants Delicately prepared appetizers, salads and entrees brought to your table with the utmost emphasis on the fine dining service. Creative cocktail menu crafted to enhance your dining experience. There is good variety to the ample drinks menu with the aptly named “Eurekan” and the enticing “Glassglow”. Promising to be nouveau in everything Le Stick offers a fresh take on Adult dining.

Fleur Delicious Weekend Calendar of Events

5:30 & 8:30 Dinner Seating

Amuse Bouche

Compressed Rosemary Infused Water Melon / “Fresh Harvest” Balsamic Caviar

2st Course

Traditional Vichyssoise Leeks / Onions / New Potato / Thyme Oil

3rd Course

Haricot Verts Fresh Green Beans / Tomato Confit / Micro Greens / Parsley Coulis

4th Course

Butter Poached 5oz. Lobster Tail Summer Truffles / Sweet Corn Pana Cotta / Lobster Demi-Glace

5th Course

Pork Osso Bucco Potato Gnocchi / Summer Tomato / Pan Sauce / Micro Greens

6th Course

Grilled Strawberry Sorbet Rhubarb / Buttermilk Panna Cotta / Chocolate Soil

Dinner service will begin for each seating at 45 after.

Le Stick’s 6 Course Tasting Menu

No Substitutions

$64/Guest

2^st Course

Traditional Vichyssoise
Leeks / Onions / New Potato / Thyme Oil

3^rd Course

Haricot Verts
Fresh Green Beans / Tomato Confit / Micro Greens / Parsley Coulis

4^th Course

Butter Poached 5oz. Lobster Tail
Summer Truffles / Sweet Corn Pana Cotta / Lobster Demi-Glace

5^th Course

Pork Osso Bucco
Potato Gnocchi / Summer Tomato / Pan Sauce / Micro Greens

6^th Course

Grilled Strawberry Sorbet
Rhubarb / Buttermilk Panna Cotta / Chocolate Soil