GOURMAND - One who deeply enjoys eating and drinking - and never misses an opportunity to indulge.
Gourmand is coming soon to the River Arts District of Asheville, NC.
The food we offer reflects our passion for European products, local produce, and the lifestyle in which they are enjoyed.
We will be taking private dining requests while we work on our next location. Please reach out to firstname.lastname@example.org with any inquiries.
Katie Grabach & Peyton Barrell have always been passionate about food and wine, taking any chance to travel in pursuit of culinary indulgence. After an abrupt COVID induced shutdown of all things hospitality and far too much free time they decided to return to New Orleans to begin a concept of their own. For two and a half years Gourmand operated as a charcuterie wholesaler, private event company, and exclusive speakeasy cultivating a great community of supporters and customers. After an unfortunate run in with Hurricane Ida it was decided a relocation was necessary for the vitality of Gourmand and the sanity of its two partners. Both agreed there was no better destination than Asheville.
Chef Peyton Barrell makes classic French charcuterie and more for Gourmand New Orleans
We walked into Vino Fine Wine & Spirits one day, and I was like, “Hey, out of curiosity, why don’t you have cheese and charcuterie?” And they were like, “Well, you have to get a health department license.” You have to get a grease trap just to cut a piece of cheese. I was like, “What if we provided you with cheese and charcuterie, and what if we offered it on consignment, so it’s no risk to the shop?”
NOT-SO SIDE HUSTLES.
A Move to Markets.
Just before sunrise on a spring morning, Rome Julian will stare up his stake bed truck, revving the engine to a steady purr. He'll turn the dial on his radio, releasing New Orleans’ most iconic soundtracks, courtesy of WWOZ, out of the open doors. Julian might worry about the brass band music disturbing the neighbors at this hour, if he had any neighbors. Boots crushing the dewy grass, he'll begin to load flats of vibrant microgreens glistening in the cobalt blue twilight, followed swiftly by radishes, turnips, cabbage, kale, lettuce, and green onions. Just as the sun threatens to break the horizon, roosters will crow in protest of his imposing figure collecting cartons of eggs from their warm coops.
Story and photos by Jason Vowell