Food & Drink

Bacchus owner unveils plans for Ocean Springs restaurant

JUSTIN MITCHELL/SUN HERALD 
 Jourdan Nicaud owns Bacchus on the Beach in Pass Christian and Bacchus in Biloxi and is planning to open Soigne by Bacchus, which he describes as a chef's table restaurant, in Ocean Springs.
JUSTIN MITCHELL/SUN HERALD Jourdan Nicaud owns Bacchus on the Beach in Pass Christian and Bacchus in Biloxi and is planning to open Soigne by Bacchus, which he describes as a chef's table restaurant, in Ocean Springs.

OCEAN SPRINGS -- A South Mississippi millennial restaurateur is bringing his brand of New Orleans-meets-Gulf Coast cuisine to Government Street.

Jourdan Nicaud, owner of Bacchus on the Beach in Pass Christian and Bacchus in Biloxi on U.S. 90, said his newest venture snagged the space that had been Firefly Tavern to open Ocean Springs' first chef's table restaurant. It will be called Soigne by Bacchus and is slated to open July 11.

"Soigne is what I call the perfect dish," he said.

Although Soigne is a part of the Bacchus brand, Nicaud said the vibe, atmosphere and menu will be completely different.

"I want to have a restaurant that included a show with the meal."

The food will be primarily Creole style, and the menu will change daily.

"We will also have a raw oyster bar and crudo bar that will have daily specials. It's going to be awesome."

Nicaud hired fellow St. Stanislaus alum Milton Joachim, a New Orleans chef, to head Soigne's kitchen.

"He's extremely talented and we went to school together," he said. "When this opportunity arose, we talked about it and it just worked."

Joachim's resumé includes stints at Wolfgang Puck, Commander's Palace, Stella, Nola Restaurant, Gautreau's and Carrollton Market. Nicaud said Joachim won a James Beard Award for executive sous chef while cooking at Carrollton Market.

"There will be a four-course tasting menu where Chef Joachim will explain to you his view of the food as you get it, and he'll tell you how he created each dish," Nicaud said.

Soigne will host just 52 seats each night, Wednesday through Saturday.

On Sunday, the restaurant will serve a New Orleans-style brunch.

"The idea of it, beyond being a restaurant, is to be an experience for special events or dates," Nicaud said. "Instead of ordering or eating food, you are brought on a voyage with the food and the wine."

He said the food will be high-end, but the prices will be reasonable.

More information about Soigne by Bacchus can be found at the restaurant's website or Facebook page.

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