Agnes Bellet

Chefs

Executive Chef Agnes Bellet, arrived in New Orleans 18 years ago bringing with her the finest in traditional French cuisine from her native France. Agnes' interest in cooking began in early childhood. She followed her natural talent and entered a professional cooking school at the tender age of 16 in French cuisine.

After graduation, she was fortunate to enter an apprentice competition in Paris, where she met jurist, Chef Jean Louis Montestrucq of Montestrucq's restaurant ( Le Cadran Bleu). He took her under his wing and introduced her to Phillippe Dufau and a 14 year partnership quickly followed.

At the beginning of Agnes' career, she began working for various restaurants and hotels in France. Her first job, as a cook, was at the Hotel de Chene, then the Auberge du Cadran Bleu, Aux Saisons Bleues, and the Hotel Frantel Paris-Orly. At the age of 19 she came to New Orleans with Phillippe Dufau and was given the opportunity to work with Montestrucq. He was the executive chef of the soon to open L'Escale. In 1982, Phillippe assumed the position of Executive chef. L'Escale had to close its doors in the mid-eighties, and Louis XVI moved to its location on Bienville St, in the French Quarter. Agnes became Executive Sous Chef, and in 1993, she succeded Phillippe Dufau as Executive Chef of Louis XVI.

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