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A graduate of the famed Le Cordon Bleu in London and a former apprentice to Daniel Boulud at his eponymous New York City restaurant, Chef Josh Galliano has a resume that’s almost as impressive as his food.
While his restaurant, Monarch, serves modern American cuisine, Galliano also has a great mastery of French culinary techniques, thanks to the time he spent studying under Boulud. The James Beard Award Semi-Finalist is fast becoming known for Southern Louisiana-style cuisine – a nod to his childhood upbringing in a small town outside of New Orleans.
Galliano describes the menu at his St. Louis restaurant, Monarch, as “ingredient driven” and sophisticated. With a menu that changes daily, Galliano strives to utilize as many local ingredients as possible and makes a point to build relationships with local farmers.
Must-try signature dishes from Chef Josh Galliano include Oysters Monarch (charbroiled oysters on the half shell, herb vinaigrette and grated parmesan) and Sweet Potato Wrapped Sautéed Catfish (served with Roasted Mushrooms, Braised Red Cabbage, Bourbon Barrel Smoked Salt and a Sage Beurre Blanc.)
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