Gourmand | Asheville's French Rotisserie

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A French Rotisserie coming soon to North Asheville

CHECK BELOW TO SEE WHAT WE HAVE COMING UP!

Join us at Augusta Street Market in Greenville, SC for a sneak peak of what's to come at Gourmand. And of course, there will be wines from Asheville's Haw River Wine Man!

SUNDAY, MAY 31, 2026

12:00pm - 2:00pm

augusta street market - greenville, sc

keep in touch

This is how we l’apéro🧀🍷

In need of a gorgeous spread like this? Send us a message at info@gourmandasheville.com✉️

This is how we l’apéro🧀🍷

In need of a gorgeous spread like this? Send us a message at info@gourmandasheville.com✉️

It’s officially patio weather! We can’t wait to have chicken & wine on the gourmand patio soon🐔🥂but in the meantime we’re booking private dining and catering dates for the Spring & Summer so you can have a little Gourmand while we wait!

Shoot us an email at info@gourmandasheville.com for all of your hosting needs! Cheers!

It’s officially patio weather! We can’t wait to have chicken & wine on the gourmand patio soon🐔🥂but in the meantime we’re booking private dining and catering dates for the Spring & Summer so you can have a little Gourmand while we wait!

Shoot us an email at info@gourmandasheville.com for all of your hosting needs! Cheers!

We’re excited to let you know that you’ll be able to celebrate next Valentine’s Day with delicious chicken, wine, and much more at the new Gourmand location🍗❤️‍🔥!!

Gourmand is coming to North Asheville later this year, and we couldn’t be more thrilled about our new home! Conveniently located on Broadway Street between Montford and Five Poins, which means we’ll be sharing lots of beverages and big plates of fries on the Reed Creek Greenway🏃‍♀️🏃🍷 We can’t wait to share more & to have everyone come eat with us again!

We’re excited to let you know that you’ll be able to celebrate next Valentine’s Day with delicious chicken, wine, and much more at the new Gourmand location🍗❤️‍🔥!!

Gourmand is coming to North Asheville later this year, and we couldn’t be more thrilled about our new home! Conveniently located on Broadway Street between Montford and Five Poins, which means we’ll be sharing lots of beverages and big plates of fries on the Reed Creek Greenway🏃‍♀️🏃🍷 We can’t wait to share more & to have everyone come eat with us again!

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

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