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Fine Cuisine


 Four Diamond Restaurant

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Fine Cuisine


 Four Diamond Restaurant

 

A Destination

Here at Little Louis we create seasonal offerings which are paired with exemplary grapes and vintages. It has been an exhaustive search to source and obtain those nectars of the grape that can, and will be first and foremost accurately paired with Chef Pierre A Richard’s creative and culinary offerings.

 
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Eat Together



"Where superior food meets excellent service

and creates lasting memories."

Eat Together



"Where superior food meets excellent service

and creates lasting memories."

In the heart of Moncton,  at Little Louis' we offer: 

::Full service land and sea menu
::Daily chef’s features
::Sommelier selected wine cellar
::Private dining rooms
::Customized catering services
::Lunch bookings
::Private functions
::Live music

 

Our Modern French Cuisine offerings  truly enhance the Little Louis' dining experience.  Over the years, teamwork and artistry have resulted in Little Louis’ being awarded Four Diamond Restaurant status by AAA/CAA. 

This award was in addition to the internationally recognized Wine Spectator Award, among numerous others. So, if you are looking for a magical experience, Join us at our next seating!

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The Kitchen


The Kitchen


Pierre Richard

EXECUTIVE CHEF

Chef Pierre A. Richard, born and raised in Moncton N.B., developed a taste for the culinary arts at an early age. Under the guidance of his mother, he joined in planting, cultivating and finally the harvesting of the family garden. The garden's offerings became a pallet for Pierre in the family kitchen, resulting in him being responsible for the preparation, cooking and serving of family meals several days a week. Coupled with this experience, and a desire to expand his horizons, Pierre sought summer employment in the culinary field in local restaurant kitchens. Read More...

EMManuel Brison

SOUS CHEF

Emmanuel Brison, grew up in the rural New Brunswick village of Saint-Isadore. He watched his grandmother make dinners for a large family and has memories of her making traditional tourtière and pâté. The family garden, animals and his grandfather’s sugar farm were an early introduction to the local food movement.  Read More...