Gourmand | Asheville's French Rotisserie

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A French Rotisserie coming soon to North Asheville

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Christmas Dinner has always been a big deal in our house. Every year we seek out the seasons finest and most decadent ingredients for a true FEAST. Join me for a masterclass in the Fête de Noël @lapostenc on December 18th. In our opinion, French food is the best dinner party food, the holiday edition is superb, grand, and always a touch old school. Picture here are some past Christmas hits! Pâté en Croute, Foie Gras, Salmon Tarte Bretagne, Black Truffle Chicken Ballantine, and the illustrious French onion dip with Trout Roe.

Christmas Dinner has always been a big deal in our house. Every year we seek out the seasons finest and most decadent ingredients for a true FEAST. Join me for a masterclass in the Fête de Noël @lapostenc on December 18th. In our opinion, French food is the best dinner party food, the holiday edition is superb, grand, and always a touch old school. Picture here are some past Christmas hits! Pâté en Croute, Foie Gras, Salmon Tarte Bretagne, Black Truffle Chicken Ballantine, and the illustrious French onion dip with Trout Roe.

While we are sold out of our Reblochon and Mont d’Or for this run, we have plenty of Alpine cheeses left! For those who missed out on a cheese order I’ll be demonstrating how best to prepare these little boxes of joy @lapostenc for our Alpine Cooking Class!! Just a few seats left, I hope to see you there!!!

While we are sold out of our Reblochon and Mont d’Or for this run, we have plenty of Alpine cheeses left! For those who missed out on a cheese order I’ll be demonstrating how best to prepare these little boxes of joy @lapostenc for our Alpine Cooking Class!! Just a few seats left, I hope to see you there!!!

There’s still time to order your cheeses for thanksgiving!

For pick up in Asheville on 11/23 - send us a message here or an email with your order! Info@gourmandasheville.com

OR

Pick up @lapostenc in Cashiers, NC on 11/24-11/26 where we will be doing a Savoie inspired cooking class & lunch. Orders & tickets to classes can be purchased on lapostenc.com/shop

Pricing:
- four French mountain cheeses (1/2 lb total) $50
- half wheel Reblochon $30, whole wheel Reblochon $50
- whole Mont d’Or $45

There’s still time to order your cheeses for thanksgiving!

For pick up in Asheville on 11/23 - send us a message here or an email with your order! Info@gourmandasheville.com

OR

Pick up @lapostenc in Cashiers, NC on 11/24-11/26 where we will be doing a Savoie inspired cooking class & lunch. Orders & tickets to classes can be purchased on lapostenc.com/shop

Pricing:
- four French mountain cheeses (1/2 lb total) $50
- half wheel Reblochon $30, whole wheel Reblochon $50
- whole Mont d’Or $45

Tis the season for ooey gooey French cheeses!

On 11/23 in Asheville ONLY you can pick up a 4-pack of French mountain cheeses (1/2 lb total), a whole Mont d’Or, and/or a half wheel of Reblochon from us! Just send us a DM or email info@gourmandasheville.com for details!🥂🧀

ALSO - We’ll be at @lapostenc in Cashiers, NC 11/24-11/26 doing lots of fun French cheese activities and classes. You can get the same items from us here on these dates, just place your order on Laposte.com/shop !

Tis the season for ooey gooey French cheeses!

On 11/23 in Asheville ONLY you can pick up a 4-pack of French mountain cheeses (1/2 lb total), a whole Mont d’Or, and/or a half wheel of Reblochon from us! Just send us a DM or email info@gourmandasheville.com for details!🥂🧀

ALSO - We’ll be at @lapostenc in Cashiers, NC 11/24-11/26 doing lots of fun French cheese activities and classes. You can get the same items from us here on these dates, just place your order on Laposte.com/shop !

Pheasant Confit, Parsnips, & Fennel. A dish that brings warmth in the cold days ahead. Join me for a lovely afternoon of cooking, eating, and drinking with our friends @lapostenc. We have a few seats left in our classes October 22nd and 23rd!

Pheasant Confit, Parsnips, & Fennel. A dish that brings warmth in the cold days ahead. Join me for a lovely afternoon of cooking, eating, and drinking with our friends @lapostenc. We have a few seats left in our classes October 22nd and 23rd!

We have a few seats left for our next round of classes October 22nd & 23rd @lapostenc!! This weather has us dreaming of the warming, beige, and bacon laden meals of the Fall. In this class we’ll be covering a few French classics that celebrate our local farmers and producers. We hope to see you there!!

We have a few seats left for our next round of classes October 22nd & 23rd @lapostenc!! This weather has us dreaming of the warming, beige, and bacon laden meals of the Fall. In this class we’ll be covering a few French classics that celebrate our local farmers and producers. We hope to see you there!!

A year ago today we sat in total shock as we were slowly obtaining footage of our soon to open restaurant floating away. Our 600sqft Rotisserie became buoyant, floating off its foundation and crashing into the side of the Wedge Brewery. Unknowingly at the time, that little 100yard ride likely saved any hope for our spot. A couple miles down river our storage unit full of what was Gourmand S&W became almost fully submerged. We salvaged little to none of its contents.

In hindsight we were so lucky. Much of our equipment had not arrived, no inventory, and no loss of life. As the following weeks passed we received great news with a report that the building was still structurally sound and ready to be lifted by crane back into place. We sat in our car watching in a mix of horror & joy as our building was lifted 100ft in the air, spun, and set down right where it once was. We thought we were in the clear and on our way back.

Maybe the most frequent question we get is “what’s happening with Gourmand?” and the unfortunate answer to that is not much right now. After one year the City of Asheville has stonewalled us over a very insignificant loophole in the FEMA flood code. Forcing our landlords, who already took incredible losses, into litigation. Will this building ever be rebuilt? We have no idea. Why has the City seized the rebuild without due process and refuses consider our engineering reports? Wish we knew.

After relocating from NYC in COVID, to leaving New Orleans following the devastation of Hurricane Ida, Helene was quite a familiar but extra hard slap in the face. The last year has been difficult in many ways, but we have hope of hopefully soon fulfilling our dream of opening this restaurant. If there’s anything we’ve learned in life, and in history, is things usually seem the worst right before they become the best. With that in mind, we continue the push to opening.

Thank you to all of our supporters, customers, and friends who have stood by us in unwavering support of Gourmand over the last 5 years. We are deeply grateful for each and every one of you. We cannot wait to one day serve you

- Katie & Peyton

A year ago today we sat in total shock as we were slowly obtaining footage of our soon to open restaurant floating away. Our 600sqft Rotisserie became buoyant, floating off its foundation and crashing into the side of the Wedge Brewery. Unknowingly at the time, that little 100yard ride likely saved any hope for our spot. A couple miles down river our storage unit full of what was Gourmand S&W became almost fully submerged. We salvaged little to none of its contents.

In hindsight we were so lucky. Much of our equipment had not arrived, no inventory, and no loss of life. As the following weeks passed we received great news with a report that the building was still structurally sound and ready to be lifted by crane back into place. We sat in our car watching in a mix of horror & joy as our building was lifted 100ft in the air, spun, and set down right where it once was. We thought we were in the clear and on our way back.

Maybe the most frequent question we get is “what’s happening with Gourmand?” and the unfortunate answer to that is not much right now. After one year the City of Asheville has stonewalled us over a very insignificant loophole in the FEMA flood code. Forcing our landlords, who already took incredible losses, into litigation. Will this building ever be rebuilt? We have no idea. Why has the City seized the rebuild without due process and refuses consider our engineering reports? Wish we knew.

After relocating from NYC in COVID, to leaving New Orleans following the devastation of Hurricane Ida, Helene was quite a familiar but extra hard slap in the face. The last year has been difficult in many ways, but we have hope of hopefully soon fulfilling our dream of opening this restaurant. If there’s anything we’ve learned in life, and in history, is things usually seem the worst right before they become the best. With that in mind, we continue the push to opening.

Thank you to all of our supporters, customers, and friends who have stood by us in unwavering support of Gourmand over the last 5 years. We are deeply grateful for each and every one of you. We cannot wait to one day serve you

- Katie & Peyton

Diving deep into the French Classics with @lapostenc October 22nd & 23rd for our next round of classes! With Fall headed our way we cannot wait to share the beautiful produce, techniques, and secrets to making some of my favorite French Dishes!

Diving deep into the French Classics with @lapostenc October 22nd & 23rd for our next round of classes! With Fall headed our way we cannot wait to share the beautiful produce, techniques, and secrets to making some of my favorite French Dishes!

Scenes from a dinner party we did a few weeks ago for friends. As Summer comes to an end, we’re reminiscing on some of our favorite meals we’ve cooked over the last few months. But we’re so ready to welcome all that Fall and Winter has to offer!

Whole beef tenderloin, slow poached wild caught Alaskan salmon, perfectly roasted potatoes, marinated sweet peppers with aioli, and a summer squash gratin🍷cheers!

Scenes from a dinner party we did a few weeks ago for friends. As Summer comes to an end, we’re reminiscing on some of our favorite meals we’ve cooked over the last few months. But we’re so ready to welcome all that Fall and Winter has to offer!

Whole beef tenderloin, slow poached wild caught Alaskan salmon, perfectly roasted potatoes, marinated sweet peppers with aioli, and a summer squash gratin🍷cheers!

Sheppards Pie, Mushy Peas, & Butterscotch Cookies

While we pride ourselves on our French cookery, occasionally the Private Chef life takes you elsewhere. A lovely lunch from my stint in Kodiak, Alaska that served us well during a nice cold rain.

If you’re interested in brining our food into your home please reach out to us here or at peyton@gourmandasheville.com we have plenty of open dates the coming months and are taking bookings through December!

Sheppards Pie, Mushy Peas, & Butterscotch Cookies

While we pride ourselves on our French cookery, occasionally the Private Chef life takes you elsewhere. A lovely lunch from my stint in Kodiak, Alaska that served us well during a nice cold rain.

If you’re interested in brining our food into your home please reach out to us here or at peyton@gourmandasheville.com we have plenty of open dates the coming months and are taking bookings through December!

Hoisin Glazed Beef Meat Balls. Served cold, topped with toasted sesame and scallion. A sneak peak into one of the dishes we’ll be covering in our Vietnamese class with @lapostenc next week! We still have a few seats left, visit the link in our bio for tickets!!!

Hoisin Glazed Beef Meat Balls. Served cold, topped with toasted sesame and scallion. A sneak peak into one of the dishes we’ll be covering in our Vietnamese class with @lapostenc next week! We still have a few seats left, visit the link in our bio for tickets!!!

It’s an amazing week to be a Chef in WNC!!! Thank you @lucyandthejsforaging and @theculinarygardener for making my job easy.

It’s an amazing week to be a Chef in WNC!!! Thank you @lucyandthejsforaging and @theculinarygardener for making my job easy.

Just a few seats left in our August 27th & 28th Vietnamese classes @lapostenc! We’ll be diving into some of my favorite cold dishes that have been my go to for any Summer party for years! The cuisine of Vietnam is easily our deserted island pick, so much flavor, such depth in technique! Link is in our bio!

Just a few seats left in our August 27th & 28th Vietnamese classes @lapostenc! We’ll be diving into some of my favorite cold dishes that have been my go to for any Summer party for years! The cuisine of Vietnam is easily our deserted island pick, so much flavor, such depth in technique! Link is in our bio!

Nước Chấm Cured Shrimp🦐

We’re excited to be doing another set of classes at @lapostenc next month in Cashiers, NC. This time, we’re delving into Vietnamese cuisine. We’ll be discussing pantry staples, the evolution of this cuisine throughout history, and we’ll be exploring cold dishes best enjoyed in the heat of Summer. We hope to see you there August 27th or 28th for lunch - link to tickets up now!

Nước Chấm Cured Shrimp🦐

We’re excited to be doing another set of classes at @lapostenc next month in Cashiers, NC. This time, we’re delving into Vietnamese cuisine. We’ll be discussing pantry staples, the evolution of this cuisine throughout history, and we’ll be exploring cold dishes best enjoyed in the heat of Summer. We hope to see you there August 27th or 28th for lunch - link to tickets up now!

Sunday Lunch under a giant Oak tree is really all I want in life. Good friends, good food, very awesome bottles of wine. What else does one need?

Sunday Lunch under a giant Oak tree is really all I want in life. Good friends, good food, very awesome bottles of wine. What else does one need?

Fennel a la Greque from a lunch not soon to be forgotten. Poached gently in Court Bouillon and finished with a vinaigrette of the reduced cooking liquid. Zippy, crunchy, and a perfect make ahead accompaniment to any lunch. We have a couple spots left on June 12th for our cooking class with @lapostenc, looking forward to showcasing this dish and seeing you there!

Fennel a la Greque from a lunch not soon to be forgotten. Poached gently in Court Bouillon and finished with a vinaigrette of the reduced cooking liquid. Zippy, crunchy, and a perfect make ahead accompaniment to any lunch. We have a couple spots left on June 12th for our cooking class with @lapostenc, looking forward to showcasing this dish and seeing you there!

The Oeuf Mayonnaise, a perfect beginning to a meal. We have a few tickets left for our series of cooking classes with our friends @lapostenc on June 12th. Join us for a deep dive into our favorite French classics and enjoy a beautiful lunch!

The Oeuf Mayonnaise, a perfect beginning to a meal. We have a few tickets left for our series of cooking classes with our friends @lapostenc on June 12th. Join us for a deep dive into our favorite French classics and enjoy a beautiful lunch!

Citrus and Mezcal cured Salmon, Nuoc Cham. We have really enjoyed cooking for our private dining clients the last few weeks. Our books are full for June & July but are taking bookings for the second half of August & September! Please send all inquiries to Peyton@gourmandasheville.com

Citrus and Mezcal cured Salmon, Nuoc Cham. We have really enjoyed cooking for our private dining clients the last few weeks. Our books are full for June & July but are taking bookings for the second half of August & September! Please send all inquiries to Peyton@gourmandasheville.com

Leek Vinaigrette has always been a favorite Spring staple for years. A few weeks ago I saw @adambyatt braise them in champagne, something I had never seen. The results were easily the best I’ve ever produced. Technique is everything. If you’re interested in learning the French classics visit @lapostenc and attend one of my cooking classes this June!

Leek Vinaigrette has always been a favorite Spring staple for years. A few weeks ago I saw @adambyatt braise them in champagne, something I had never seen. The results were easily the best I’ve ever produced. Technique is everything. If you’re interested in learning the French classics visit @lapostenc and attend one of my cooking classes this June!

Halibut & Mustardy Braised Cabbage and Leeks. In the Spring sometimes I find myself not ready to part with a few Winter dishes that didn’t make the cold weather line up. This is what AC is for 🤌🤌🤌

Halibut & Mustardy Braised Cabbage and Leeks. In the Spring sometimes I find myself not ready to part with a few Winter dishes that didn’t make the cold weather line up. This is what AC is for 🤌🤌🤌

Pieds Paquets & Sauce Charcutière. In its original form, Pieds Paquets comes from Marseille in the South of France and is made from Sheep Tripe stuffed with Sheep Trotters. Taking a more enticing approach we made these with braised Lamb Shanks and a couple Trotters. The filling also contained mirepoix, spinach, fennel, and fresh herbs to liven it all up. A delectable perfect example of the French tradition of making something exceptional from very humble ingredients. Come take a deep dive into the world of French Bistro Faire with me June 12th @lapostenc! We’ll be learning about what makes the “Bistro” so special and cooking a beautiful “prix fixe” lunch that mimics some of my favorite meals in France! Tickets are live on the @lapostenc website!

Pieds Paquets & Sauce Charcutière. In its original form, Pieds Paquets comes from Marseille in the South of France and is made from Sheep Tripe stuffed with Sheep Trotters. Taking a more enticing approach we made these with braised Lamb Shanks and a couple Trotters. The filling also contained mirepoix, spinach, fennel, and fresh herbs to liven it all up. A delectable perfect example of the French tradition of making something exceptional from very humble ingredients. Come take a deep dive into the world of French Bistro Faire with me June 12th @lapostenc! We’ll be learning about what makes the “Bistro” so special and cooking a beautiful “prix fixe” lunch that mimics some of my favorite meals in France! Tickets are live on the @lapostenc website!

“In the orchestra of a great kitchen, the saucier is a soloist.” -Fernand Point

“In the orchestra of a great kitchen, the saucier is a soloist.” -Fernand Point

Poulet Farci of boudin blanc and black truffles. Served with sauce of its poaching juices, thickened with foie gras, and of course more black truffles. If you are interested in seeing something like this on your table DM or send inquiries to Peyton@GourmandAsheville.com

Poulet Farci of boudin blanc and black truffles. Served with sauce of its poaching juices, thickened with foie gras, and of course more black truffles. If you are interested in seeing something like this on your table DM or send inquiries to Peyton@GourmandAsheville.com

Foie Gras en Gelée from a special meal for a great friend!

Foie Gras en Gelée from a special meal for a great friend!

This Gratin Dauphinoise could be yours, we are now taking bookings through September!

This Gratin Dauphinoise could be yours, we are now taking bookings through September!

Pâté en Croûte might be our favorite way to start a meal. While our books for May and July are getting full we have plenty of availability in June. We are grateful to be back at work doing what we love! DM us here or email Peyton@gourmandasheville.com

Pâté en Croûte might be our favorite way to start a meal. While our books for May and July are getting full we have plenty of availability in June. We are grateful to be back at work doing what we love! DM us here or email Peyton@gourmandasheville.com

Always an amazing time cooking and teaching with @thebarnnc Thank you to all who came out to listen to me rant about a few of my favorite things and a huge thank you to Kristen for your continued support of us. Looking forward to a Summer of collaborations between @thebarnnc & @lapostenc!! If what you see interests you please reach out for all catering, private cheffing, or backyard BBQ’s in need of a designated griller!

Always an amazing time cooking and teaching with @thebarnnc Thank you to all who came out to listen to me rant about a few of my favorite things and a huge thank you to Kristen for your continued support of us. Looking forward to a Summer of collaborations between @thebarnnc & @lapostenc!! If what you see interests you please reach out for all catering, private cheffing, or backyard BBQ’s in need of a designated griller!

While we continue to work on rebuilding Gourmand we are excited to dip our toes back into the catering and private cheffing world! Please DM or email Peyton@GourmandAsheville.com with all inquiries, we look forward to cooking for you!

While we continue to work on rebuilding Gourmand we are excited to dip our toes back into the catering and private cheffing world! Please DM or email Peyton@GourmandAsheville.com with all inquiries, we look forward to cooking for you!

Every trip we take down to Foundy we see improvement. While we still have a long way to go, so much progress has been made. We still have a thick unrelenting pool of bureaucracy, a full rebuild, and some months ahead. We do know one day we will host you in our tiny shack. We are looking forward to announcing some pop ups in the near future, we cannot wait to cook for y’all again! Wishing all of our friends, customers, and suppliers our best and thank you all for your support!! -K&P

Every trip we take down to Foundy we see improvement. While we still have a long way to go, so much progress has been made. We still have a thick unrelenting pool of bureaucracy, a full rebuild, and some months ahead. We do know one day we will host you in our tiny shack. We are looking forward to announcing some pop ups in the near future, we cannot wait to cook for y’all again! Wishing all of our friends, customers, and suppliers our best and thank you all for your support!! -K&P

We are very excited to join our friends at @thebarnnc for a deep dive into the slightly less smoky meat world of Le BBQ Français! We will be showcasing a few untraditional cuts, sausages, sides, and of course dessert. While I rant about the tenants of meat cookery and the joys of a wine laden lunch you’ll be snacking and sipping apéritif in preparation for said wine laden lunch. This is absolutely one of my favorite things to cook for friends, I cannot wait to share it with you! Go to the link in bio @thebarnnc for tickets, merci!!!

We are very excited to join our friends at @thebarnnc for a deep dive into the slightly less smoky meat world of Le BBQ Français! We will be showcasing a few untraditional cuts, sausages, sides, and of course dessert. While I rant about the tenants of meat cookery and the joys of a wine laden lunch you’ll be snacking and sipping apéritif in preparation for said wine laden lunch. This is absolutely one of my favorite things to cook for friends, I cannot wait to share it with you! Go to the link in bio @thebarnnc for tickets, merci!!!

We are deeply, deeply saddened to hear the news of Brian Canipelli passing. Brian was overwhelmingly kind, inclusive, and supportive of us over the last two years. We are forever grateful for the short friendship we shared.

As we are totally shocked by the abruptness of his departure, we are so grateful to have spent time with him. I was incredibly excited to cook with him for a night in New Orleans for a “Cooks for Carolina” event at La Petit Grocery. We, by happenstance, shared another meal in New Orleans together during the Snowpacalypse a few weeks ago. We dined on some extremely mediocre Italian food, compensated in wine, and had an amazing time. Brian took us in early in our time in Asheville, inviting us to a Cucina anniversary party at his house. We left that night with a group of friends and as members of the community. For that we will always be grateful.

Brian was truly the most kind person, an excellent chef, and has had such a massive impact on Asheville’s dining scene.
Gone too soon,
We will miss you.
RIP

We are deeply, deeply saddened to hear the news of Brian Canipelli passing. Brian was overwhelmingly kind, inclusive, and supportive of us over the last two years. We are forever grateful for the short friendship we shared.

As we are totally shocked by the abruptness of his departure, we are so grateful to have spent time with him. I was incredibly excited to cook with him for a night in New Orleans for a “Cooks for Carolina” event at La Petit Grocery. We, by happenstance, shared another meal in New Orleans together during the Snowpacalypse a few weeks ago. We dined on some extremely mediocre Italian food, compensated in wine, and had an amazing time. Brian took us in early in our time in Asheville, inviting us to a Cucina anniversary party at his house. We left that night with a group of friends and as members of the community. For that we will always be grateful.

Brian was truly the most kind person, an excellent chef, and has had such a massive impact on Asheville’s dining scene.
Gone too soon,
We will miss you.
RIP

Today we hit a big milestone in the reconstruction process. While there is still a long way to go, 11 Foundy street is back where it is supposed to be. On to the permitting office 🤞🤞🤞

Today we hit a big milestone in the reconstruction process. While there is still a long way to go, 11 Foundy street is back where it is supposed to be. On to the permitting office 🤞🤞🤞

Pâté en Croute of Pork, Veal, Pistachio, and Madeira Gelee

Pâté en Croute of Pork, Veal, Pistachio, and Madeira Gelee

Homard à la Parisienne, a decadent start for a great year ahead. We look forward to sharing good news soon 🙏

Homard à la Parisienne, a decadent start for a great year ahead. We look forward to sharing good news soon 🙏

We hope everyone had a great holiday and are off to a happy New Year! 2024 was a year of great anticipation, hustle, and tragedy for us. To come so close to opening before the annihilation of the RAD was truly heartbreaking. I wish we had more good news to share, but the reality is there is still a very long road ahead for Gourmand. There is light at the end of the tunnel. We are working diligently to bring Gourmand to fruition in 2025. We plea with the people of Asheville and our visitors to patronize the restaurants that have reopened. The next 90 days are critical to the future of Asheville’s dining scene. Cheers to a better year and many many many thanks to the people who have donated and supported us during this difficult time!

We hope everyone had a great holiday and are off to a happy New Year! 2024 was a year of great anticipation, hustle, and tragedy for us. To come so close to opening before the annihilation of the RAD was truly heartbreaking. I wish we had more good news to share, but the reality is there is still a very long road ahead for Gourmand. There is light at the end of the tunnel. We are working diligently to bring Gourmand to fruition in 2025. We plea with the people of Asheville and our visitors to patronize the restaurants that have reopened. The next 90 days are critical to the future of Asheville’s dining scene. Cheers to a better year and many many many thanks to the people who have donated and supported us during this difficult time!

Pâté en Croute of Pork and Armagnac soaked prunes, feels good to post some normal Gourmand content.

Pâté en Croute of Pork and Armagnac soaked prunes, feels good to post some normal Gourmand content.

New Orleans, our good friends @thetellmebar @openfireco @brightsideoysters @bigopops for putting this awesome event on to raise funds for both Ours and @zillicoahbeer reconstruction! We’d love to see y’all there!

New Orleans, our good friends @thetellmebar @openfireco @brightsideoysters @bigopops for putting this awesome event on to raise funds for both Ours and @zillicoahbeer reconstruction! We’d love to see y’all there!

We cannot thank the @purpleteethavl crew enough for their support! Thank you to everyone who came out and to our many sponsors of the raffle. The future is looking bright!

We cannot thank the @purpleteethavl crew enough for their support! Thank you to everyone who came out and to our many sponsors of the raffle. The future is looking bright!

We are so grateful to have friends like @_big_randi_ @___deerose @thad.s_ from @purpleteethavl Join us November 18th for a fundraising event for ourselves and @plebavl we will be pouring 2 mags of the very limited Gourmand Blend Pleb made for us last year! Hope to see you all there!!

We are so grateful to have friends like @_big_randi_ @___deerose @thad.s_ from @purpleteethavl Join us November 18th for a fundraising event for ourselves and @plebavl we will be pouring 2 mags of the very limited Gourmand Blend Pleb made for us last year! Hope to see you all there!!

While things in Asheville are slowly going on the path to normalcy we want to take this time to be thankful for the many people who have both supported our supply run and GoFundMe. As I am in New Orleans for the Cooks for Carolina events I can’t help but think about the overwhelming support our former Nola patrons and friends have given us. I think it speaks a lot to the resilience, compassion, and selflessness that the people of New Orleans possess. We are very grateful for everyone’s support and hopeful for our future. Pictured here is a painting my Grandmother painted for our prior space, one of the few items salvaged from our storage unit. Lowboys are replaceable, Mamaw’s art is not!

While things in Asheville are slowly going on the path to normalcy we want to take this time to be thankful for the many people who have both supported our supply run and GoFundMe. As I am in New Orleans for the Cooks for Carolina events I can’t help but think about the overwhelming support our former Nola patrons and friends have given us. I think it speaks a lot to the resilience, compassion, and selflessness that the people of New Orleans possess. We are very grateful for everyone’s support and hopeful for our future. Pictured here is a painting my Grandmother painted for our prior space, one of the few items salvaged from our storage unit. Lowboys are replaceable, Mamaw’s art is not!

Thanks to our old friend Will Coviello and @gambitneworleans for sharing our story! Will gave us our first piece of press way back when Gourmand was in its infancy. I hope to see many familiar faces at the Cooks for Carolina events over the next month! If you would like to support Gourmand directly, please visit our Gofundme in the bio. THANK YOU!

Thanks to our old friend Will Coviello and @gambitneworleans for sharing our story! Will gave us our first piece of press way back when Gourmand was in its infancy. I hope to see many familiar faces at the Cooks for Carolina events over the next month! If you would like to support Gourmand directly, please visit our Gofundme in the bio. THANK YOU!

From the Crescent City to the Land of the Sky... we are honored to join over 20 chefs as we raise proceeds to help our culinary friends in Asheville, NC with “Cooks for Carolina,” a New Orleans Dinner Series to support Asheville’s independent restaurants left devastated by Hurricane Helene.

New Orleans ❤️ Asheville

For info and reservations visit www.cooksforcarolina.com

100% of proceeds will go directly to the Always Asheville Fund

Join Us!

@labocasteaks 11/10
@paradigm_gardens 11/11
@brasaneworleans 11/12
@lilette_restaurant 11/17
@cochon_nola 11/19
@mistermaonola 11/20
@commanderspalace 11/20
@winebaratemerils 11/26
@galatoiresnola11/26
@rosedalenola 12/2
@lapetitegrocery 12/2

Thank you to our partners
@visitneworleans @visitasheville @higginshotel

From the Crescent City to the Land of the Sky... we are honored to join over 20 chefs as we raise proceeds to help our culinary friends in Asheville, NC with “Cooks for Carolina,” a New Orleans Dinner Series to support Asheville’s independent restaurants left devastated by Hurricane Helene.

New Orleans ❤️ Asheville

For info and reservations visit www.cooksforcarolina.com

100% of proceeds will go directly to the Always Asheville Fund

Join Us!

@labocasteaks 11/10
@paradigm_gardens 11/11
@brasaneworleans 11/12
@lilette_restaurant 11/17
@cochon_nola 11/19
@mistermaonola 11/20
@commanderspalace 11/20
@winebaratemerils 11/26
@galatoiresnola11/26
@rosedalenola 12/2
@lapetitegrocery 12/2

Thank you to our partners
@visitneworleans @visitasheville @higginshotel

Thank you @princessofpage and @citizentimes for sharing our story. We’re hopeful to rebuild our little piece of the river arts district. We want this place to come back stronger than before. If you’d like to contribute to these efforts, click the link in our bio

Thank you @princessofpage and @citizentimes for sharing our story. We’re hopeful to rebuild our little piece of the river arts district. We want this place to come back stronger than before. If you’d like to contribute to these efforts, click the link in our bio

There is hope for our little building but the best case scenario is a very long road ahead. To help us rebuild our dream please share our story and consider donating to our GoFundMe link in our bio. Wish us luck!

There is hope for our little building but the best case scenario is a very long road ahead. To help us rebuild our dream please share our story and consider donating to our GoFundMe link in our bio. Wish us luck!

Over the last 10 days we have been pursuing every institutional financial assistance option available to no avail. We resisted the idea of a GoFundMe in the hopes we could source funds and not take up social media space or donations that could be better placed. It is apparent now that we will be receiving nothing. Our tiny little restaurant was 98% of the way through a $300,000 up-fit and about 30 days from opening. Paint was done, opening interviews done, hiring adds had been posted. We are devastated by this loss and at this point have no recourse but ask you, our friends, customers, and community members to help us. We want to rebuild, we want to bring Gourmand to fruition. For those who know us know that this isn’t our first Rodeo. COVID lead us to begin this business, hurricane Ida almost put us out of business, and the fall out of the food hall almost had us calling it quits. Each time we have put our noses to the grindstone and continued on. We like to think every time we get a little better and that it all happened to get us where we were 20 days ago. This is our dream and our life, please click the link in our bio to assist us in rebuilding our dream. Thank you all from the bottom of our hearts- Katie & Peyton

Over the last 10 days we have been pursuing every institutional financial assistance option available to no avail. We resisted the idea of a GoFundMe in the hopes we could source funds and not take up social media space or donations that could be better placed. It is apparent now that we will be receiving nothing. Our tiny little restaurant was 98% of the way through a $300,000 up-fit and about 30 days from opening. Paint was done, opening interviews done, hiring adds had been posted. We are devastated by this loss and at this point have no recourse but ask you, our friends, customers, and community members to help us. We want to rebuild, we want to bring Gourmand to fruition. For those who know us know that this isn’t our first Rodeo. COVID lead us to begin this business, hurricane Ida almost put us out of business, and the fall out of the food hall almost had us calling it quits. Each time we have put our noses to the grindstone and continued on. We like to think every time we get a little better and that it all happened to get us where we were 20 days ago. This is our dream and our life, please click the link in our bio to assist us in rebuilding our dream. Thank you all from the bottom of our hearts- Katie & Peyton

COOKING 350 TACOS TOMORROW AT @terranovabeerco & @missionpizzaavl AT NOON with the best tortillas around from our favorite @eatbarracuda 🌮🌮we will have supplies for you there too!

COOKING 350 TACOS TOMORROW AT @terranovabeerco & @missionpizzaavl AT NOON with the best tortillas around from our favorite @eatbarracuda 🌮🌮we will have supplies for you there too!

Cooking at noon today at🌭

We have cleaning supplies, water, baby formula, paper goods, etc.

*bring condiments*

Cooking at noon today at🌭

We have cleaning supplies, water, baby formula, paper goods, etc.

*bring condiments*

We are devastated by the losses Asheville has experienced. We will be attempting to return to tomorrow afternoon with a Tahoe filled with water, gas, and anything else we can fit. If you are in need of specific supplies or meds please DM or text me at 2816580086 and we will do our best to get it to you.

We are devastated by the losses Asheville has experienced. We will be attempting to return to tomorrow afternoon with a Tahoe filled with water, gas, and anything else we can fit. If you are in need of specific supplies or meds please DM or text me at 2816580086 and we will do our best to get it to you.

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