211 12th Ave S
Nashville, TN 37203
Blackened Gulf Shrimp
Andouille and sweet potato puree, flash fried Brussel sprouts, fall greens
Grilled Redfish on the ½ shell
Charred Creole Cream Corn, cayenne and lemon cream sauce with jumbo lump Louisiana blue crab
Due to the nature of this event, it is highly recommended that you RSVP for Tuesday, October 9 to reserve your table.
Share your experience on social with #LakeCharlesxNashville and #LouisianaxNashville
Jack Daniel's Bar & Grill - L'Auberge Lake Charles
As chef at the iconic Jack Daniel’s Bar & Grill, Chef Lyle Broussard is legendary for his Cajun and Creole flavors. His passion for Southwest Louisiana cuisine dates back to time spent perched next to his grandmother’s stovetop, where he developed a passion for food.
Chef Lyle has been cooking with L’Auberge since the grand opening in 2005, working his way from Sous Chef to Room Chef to Jack Daniel’s Bar & Grill Chef. He’s known for his bold barbecue selections, off-the-grill entrees made with Jack Daniel’s sauces and glazes and savory specials cooked in the spirit of his authentic roots.
Chef Lyle has received a few accolades along the way. He was one of 12 chefs chosen to compete in the Louisiana Seafood Cook-off; named to the prestigious Chefs to Watch lineup by Louisiana Cookin’ Magazine; honored as one of the Best Chefs of Louisiana for American Culinary Federation (ACFNO); featured in the Louisiana Travel Guide; taped an episode of Flip My Food with celebrity chef Jeff Henderson; represented Louisiana Culinary Trails initiative at the Texas Monthly Restaurant Take-Over in Austin; included in Thrive Magazine’s 13 Thriving 30 Somethings; won first place for best appetizer for at St. Landry Chamber of Commerce Soiree Royal Chef’s Competition; and the awards and recognition continue…
Always passionate about his roots and community, Chef Lyle has mentored culinary students from local high schools, trained chefs from Ft. Polk for competition, promoted farm-to-table healthy eating as part of the American Heart Association Teaching Garden and co-founded the Southwest Louisiana American Culinary Federation. Another passion includes his five Tennessee Walking Horses and four dogs…along with cooking with his family.
Follow Chef Lyle on Instagram and Twitter at @cheflyleb.
Louisiana culinary roots draw from French, Spanish, African, Sicilian, Caribbean, Irish, German, and American Indian cultures. A little country comfort, a pinch of sophistication, and it's a recipe for some of the best food on the planet.
The bounty of Southwest Louisiana’s coasts and wetlands makes this the ultimate road trip for seafood lovers. The southwest corner of Louisiana, sometimes called the "Outback," beckons sportsmen. There are great fishing, oystering, shrimping and crabbing opportunities from the bountiful inland waters to the mineral-rich waters of the Gulf of Mexico. As you would expect, the flavorful seafood finds its way onto the menus of many local restaurants. Couple this bounty with award-winning chefs at local restaurants and premier casino resorts and you have the makings for the best seafood in America.
Lake Charles cuisine isn't limited to just seafood. In the heart of Cajun country and on the border of Texas, you can experience all of the traditional Louisiana dishes you would expect, from gumbo to jambalaya to boudin. Check out some recipes to try on your own, here.