“Restaurant R’evolution introduces Rick’s and my new approach to Cajun and Creole cuisine, with an aim to push the boundaries and expectations of dining in Louisiana.”
says Chef Folse.


Take one city steeped in tradition and fortified with a tenacious spirit. Combine it with a cross-cultural fusion of food and flavors built on the culinary history of seven nations that contributed to its unique flavor. Toss in two world-famous chefs with very different backgrounds, and what do you get? Restaurant R’evolution (777 Bienville St.), the first joint venture of award-winning chefs John Folse and Rick Tramonto. Offering modern, imaginative reinterpretations of classic Cajun and Creole cuisine, Restaurant R’evolution opened in June 2012 at The Royal Sonesta Hotel New Orleans, in the heart of the city’s legendary French Quarter.

A longtime fan of New Orleans and a new resident of the area, James Beard award-winning Chef Rick Tramonto forays into Southern cuisine at Restaurant R’evolution, in partnership with celebrated Louisiana native son Chef John Folse. Friends for over a decade, the two chefs deepened their bond in the wake of Hurricane Katrina when Folse asked Tramonto to join his large-scale efforts to feed survivors and rescuers across the region. That life-changing experience reinforced Tramonto’s respect for the city’s unshakable spirit and laid the foundation for the establishment of Home on the Range: Folse Tramonto Restaurant Development LLC in August 2010. Restaurant R’evolution is the first of several joint projects for the two chefs.

On November 17, 2014, Chefs Folse and Tramonto together opened Seafood R’evolution, located at 1000 Highland Colony Pkwy, Ridgeland, MS 39157.

Launching a Culinary R’evolution

According to Merriam-Webster, the word “revolution” is defined as “a fundamental change in the way of thinking about or visualizing something.” So, what does it mean to launch a culinary revolution in a city that prizes its gastronomic traditions above all? For chefs Tramonto and Folse, it meant taking to heart an age-old adage of Creole cooking: “First, begin with the roux.”

In that spirit, the chefs – led by Folse, an authority on Cajun and Creole cooking who has published nine books on the subject – have immersed themselves in the foundations of Louisiana’s complex cuisine and its unique swampland culture.

They also delved into Louisiana history, exploring the significant culinary contributions of each of the seven primary nations that inhabited the state, bringing raw ingredients from their native countries and cross-pollinating with their gastronomic traditions. The result will be a fresh and contemporary translation of Cajun and Creole cuisine, using Louisiana’s raw ingredients and building upon the history and traditions that define New Orleans.

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