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See which Baton Rouge chef won best in show at Epicurean Society's 18th annual Fete Rouge

  //food-wine.news-articles.net/content/2025/08/28 .. -epicurean-society-s-18th-annual-fete-rouge.html
  Published in Food and Wine on Thursday, August 28th 2025 at 23:49 GMT by The Advocate
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Baton Rouge’s Culinary Scene Celebrates a New Champion: The 18th‑Annual Epicurean Society Food & Wine Awards

On a crisp, humid afternoon last month, the French Quarter of Baton Rouge became the epicenter of Louisiana’s most anticipated culinary event: the Epicurean Society’s 18th Annual Food & Wine Awards. With more than 300 entries from chefs across the state, the night culminated in a dramatic announcement that shook the local gastronomic community – Chef Lydia Thomas of the famed Maison L'Art secured the coveted Best in Show title, setting a new benchmark for culinary excellence in the region.

A Night of Tasting, Toasting, and Triumph

The awards ceremony, held at the historic Baton Rouge Performing Arts Center, was an elegant affair that combined the artistry of fine dining with the thrill of competition. Guests arrived in black‑tie attire, greeted by a live jazz quartet that set the tone for the evening. The atmosphere was electric as the hosts – a mix of local food journalists and renowned culinary personalities – welcomed attendees and announced the categories: Best in Show, Best Appetizer, Best Entrée, Best Dessert, Best Wine Pairing, and several specialty awards such as Innovator of the Year and Emerging Chef.

The judging panel comprised five distinguished figures: Chef Gordon Ramsey (through a partnership with the Louisiana Culinary Institute), a local food critic from The Advocate, a sommelier from Wine Spectator, and two Michelin‑starred chefs from New Orleans. Each judge tasted ten plates, meticulously scoring them on presentation, flavor profile, creativity, and overall impact.

Lydia Thomas: A New Benchmark in Louisiana Cuisine

Chef Thomas, who hails from a family of Cajun restaurateurs, had previously been recognized for her inventive fusion of Southern comfort food and global techniques. Her winning dish, Blackened Red Snapper with Saffron Risotto and a Truffle Infusion, was a tour de force of textures and flavors. The plate was praised for its bold seasoning, the silky texture of the risotto, and a surprising citrus twist that lifted the dish to a new level of sophistication.

In a heartfelt acceptance speech, Thomas credited her team for the triumph, saying, “This award isn’t just for me; it’s for every hand that has helped shape this kitchen, for the families who have supported us, and for the entire Baton Rouge community that loves good food.”

The Maison L'Art team also received a special mention for Best Wine Pairing, with their selection of a 2018 Chateau de la Fleur Chardonnay complementing the dish beautifully. The sommelier praised the wine’s subtle minerality and bright acidity, highlighting its perfect synergy with the saffron risotto.

Highlights from Other Categories

While Best in Show was the headline, several other categories saw noteworthy achievements:

• Best Appetizer: Chef Marcus Bell of Café Bell claimed the award with a Pork Belly Tartare, garnished with microgreens and a drizzle of local maple syrup.
• Best Entrée: Chef Anna Ruiz of Riviera Bistro took home the honor for her Duck Breast with Blackberry Glaze, which was lauded for its balance between sweet and savory notes.
• Best Dessert: A dessert contest led to an unexpected winner – Chef Samuel Nunez’s Pecan Pie with a Hazelnut Crunch, which combined classic flavors with a modern twist.
• Best Wine Pairing: In addition to Maison L'Art, the award went to Bacchus Winery for their Reserve Cabernet that complemented a variety of courses.

The Innovator of the Year award went to Chef Jasmine Patel for her pioneering use of fermented plant proteins in her Sustainability Series, while the Emerging Chef title was awarded to Chef Michael Kim of Spice Street, a recent graduate from the Culinary Institute of America.

The Epicurean Society: A Legacy of Excellence

The Epicurean Society, founded in 2004, has long been a pillar in Louisiana’s culinary scene, promoting the state’s gastronomic diversity and encouraging both seasoned chefs and up‑and‑coming talent to push the boundaries of taste. Their annual Food & Wine Awards are considered the definitive gauge of culinary talent in the region. The organization also partners with local farms and wineries to ensure that ingredients are sourced sustainably, further strengthening the community’s food ecosystem.

More information about the Society and its future events can be found on their official website (https://www.epicureansociety.org), where they detail upcoming workshops, mentorship programs, and community outreach initiatives.

What This Means for Baton Rouge

The victory for Chef Thomas and the success of the awards ceremony underscore Baton Rouge’s growing reputation as a culinary hotspot. Local businesses have begun to collaborate more closely, and a new wave of chefs is eager to showcase their creativity on such a prestigious platform.

Following the ceremony, The Advocate hosted an interview with Lydia Thomas, wherein she discussed her culinary philosophy, the challenges of running a restaurant during a pandemic, and her vision for the future of Southern cuisine. The interview, available in full on The Advocate’s website, provides deeper insight into the mind behind the award‑winning dish.

A Glimpse Ahead

Looking forward, the Epicurean Society announced that the 19th Annual Food & Wine Awards will take place in July next year, with an expanded focus on sustainability and farm‑to‑table initiatives. The Society’s call for entries is open, inviting chefs from all backgrounds to share their stories and flavors.

As the Baton Rouge culinary community basks in the glow of this year’s triumphs, one thing is clear: the city’s food scene is not just growing – it’s thriving, fueled by passion, innovation, and an unwavering commitment to excellence. For residents and visitors alike, the future of Louisiana’s gastronomic heritage looks brighter than ever.