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In 2013, the opportunity to open a restaurant in the Intercontinental Hotel in New Orleans, La. was realized with Trenasse. A “trenasse” is a man-made cut through used to navigate the marsh to get to a favorite fishing or hunting spot, aka “The Honey Hole”, to the many sportsmen of South Louisiana. Along with a dynamic team, Chefs, Richard and Misener, have created a beautiful, chef-driven dining experience that pays homage to those who came before. Trenasse is focused on serving the freshest...
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