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Heritage. Humane. Bespoke to Creole.

This is a working Creole kitchen, shared slowly, with care.

Enter the Kitchen Read the Journal

The Journal

This is where the menus take shape.
 Recipes, pairings, and notes from the kitchen shared before there are rooms to open.

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Sausages

Small-batch Creole staples, made with restraint.

Inside the Sausage Case

All of our cured meats at Swine & Sea start with only pasture raised meats using techniques pasted down through the years to create what we believe is some of the finished sausages and hams around.

Recipes

Cook what we’re building.

Browse the Recipes
wine & Sea - Glass of Vieux Carre - French Creole Recipe

Vieux Carré

The Vieux Carré is a counter-close drink: structured, bitter-sweet, and exact.

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Chaurice & White Bean Gratin

Chaurice & White Bean Gratin

Chaurice & White Bean Gratin is cassoulet logic built for a weeknight: white beans, aromatics, and Chaurice baked until the edges tighten and the top goes bronze.

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Chicken Salad

Chicken Salad

There’s a version of chicken salad that tries too hard — overloaded, sweet, dressed until it forgets what it started as.

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Sidecar

Sidecar

A French classic that plays well a cocktail that is  bright, structured, and unapologetically direct is needed.

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Chicken, Andouille & Oyster Gumbo

Chicken, Andouille & Oyster Gumbo

Gumbo is not a weeknight decision.

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Andouille & Potato Hand Pies

Andouille & Potato Hand Pies

Hand pies are humble, but they punch above their weight.

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Rustic Pork Pâté Sandwich

Rustic Pork Pâté Sandwich

The Rustic Pâté Sandwich isn’t just a sandwich.

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Objects

Useful. Quiet. Intentional.

Shop Objects

A dedication to Marjorie La Croix.

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