Donald Link honours his Louisiana heritage in his newest venture, Chemin à la Mer. With panoramic views of the Mississippi River, enjoy a curated menu of Louisiana fare expertly executed with French technique, including classic and specialty steaks and a grand oyster bar, converging at the pathway to the sea.


7:00 am – 10:30 am
Lunch & Dinner
11:30 am – 10:00 pm
The Purple Grackle Bar
11:30 am – 10:00 pm


  • Daily, 3:00 pm – 6:00 pm

    Oyster Hour

    Join us for oysters and libations every day from 3:00 pm to 6:00 pm.

Signature Dishes

  • Tomahawk steak on wooden oval carving board
  • Pan-seared salmon on a bed of Beluga lentils, topped with fris?e and radish salad

    Beluga Lentils, Fresh Herbs

  • Ribeye with Rosemary and Garlic

  • Pan-seared Foie Gras with Grapes, Cider and Verjus
    Pan-Roasted Foie Gras

    Grapes, Cider and Verjus

  • Oysters with Cocktail Sauce, Mignonette, Lemon and Saltines
    Fresh Oyster Selection

    Served with Cocktail Sauce, Mignonette, Lemon and Saltines

Meet the Team

A chef in a black shirt and blue apron standing in a well lit restaurant.


Chef Partner
A Louisiana native, Chef Donald Link was first inspired by the Cajun and Southern cooking of his grandparents. Over the past two decades, he has peppered the streets of New Orleans’ Warehouse District with acclaimed restaurants, including Herbsaint, Cochon, Cochon Butcher, Pêche Seafood Grill, La Boulangerie, Gianna and his private event facility, Calcasieu. For this James Beard Award winner, his partnership with Four Seasons is an exciting opportunity to spotlight the best of Gulf Coast regional cuisine while providing the highest standards in service. According to Four Seasons Hotel New Orleans General Manager Mali Carow, “Chef Link’s incredible, award-winning food, combined with this rare riverfront location, will make Chemin a la Mer one of the most prized dining experiences in the city."

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