Overlooking the Mississippi River, Chemin à la Mer is our definitive New Orleans steakhouse. Led by Chef Donald Link, our menu pairs a grand oyster bar with world-class cuts like A5 Japanese Wagyu. Located on the 5th floor of Four Seasons Hotel at 2 Canal Street, we provide a vibrant setting for fine dining. We warmly welcome families with children's menus and dedicated vegan & gluten-free offerings, alongside convenient on-site valet parking.

Hours

Breakfast
7:00 am – 11:00 am
Lunch & Dinner
12:00 noon – 10:00 pm
The Purple Grackle Bar
11:30 am – 10:00 pm

Menus

BreakfastAll Day
BeveragesBar
Purple Grackle Lounge

Our Signature Steakhouse Cuts

  • A-5 Japanese Striploin

    The world’s highest-graded Kuroge Wagyu, seared in the French style.

  • Wagyu Tomahawk

    A massive, bone-in cut, dry-aged in-house for intense umami flavour.

  • A skillet with a garnished cooked cut of meat and a pool of bubbling sauce, which a chef is scooping with a spoon
    Chatel Farms NY Strip

    Premium domestic Wagyu known for exceptional marbling and texture.

  • 1855 Black Angus Filet Mignon

    The pinnacle of lean tenderness, sourced from the finest Midwestern grain-fed beef.

  • Phoenix Wagyu Ribeye

    A rich, buttery Australian cut favored for its deep flavour profile.

  • Cast-Iron Seared Hanger Steak

    A chef-favourite cut, prepared with classic French precision.

  • Skirt Steak

    Cast-iron seared Phoenix Wagyu Skirt Steak at Chemin à la Mer, a top-rated New Orleans steakhouse.

  • Prime Rib

    1855 Black Angus Prime Rib slow-roasted and served at Chemin à la Mer steakhouse in New Orleans.

Signature Dishes

  • A two-tiered serving tray with assorted seafood items, crackers and garnishes. Two stemmed glasses with drinks and a small plate for crackers and sauce are next to the tray.
    Seafood Tower

    Steamed Mussels, Ceviche, Half-Dozen Oysters, Louisiana Shrimp

  • Pan-seared salmon on a bed of Beluga lentils, topped with fris?e and radish salad
    PAN-ROASTED SALMON

    Beluga Lentils, Fresh Herbs

  • A skillet with a garnished cooked cut of meat and a pool of bubbling sauce, which a chef is scooping with a spoon
    New York Strip

    Châtel Farms Wagyu, Georgia

  • Duck Confit

    White Bean Pistou

  • A white plate with a cooked cut of meat drizzled with sauce and topped with green garnishes
    Filet Mignon

    1855 Black Angus, Nebraska

  • Seasonal Ceviches

Meet the Team

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

DONALD LINK

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.

Brody LeBlanc

Executive Chef
Chef Brody LeBlanc discovered his love for cooking early, inspired by his grandfather’s belief that food celebrates life. After moving to New Orleans 18 years ago, he honed his skills leading hotel culinary teams and becoming an expert in Creole-inspired cuisine. His career includes serving as a guest chef at the Masters Tournament, working as a personal chef in Alaska, and earning acclaim at Staigle’s Steakhouse. Chef Brody sees cooking as a way to connect, create memories, and honour life’s meaningful moments – one heartfelt dish at a time.

Chemin à la Mer

Official Website
Make your reservation. +1 (504) 434-5898 Reserve A Table

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