5 facts about Nina Compton's Compere Lapin, opening June 2

Nina Compton is the second winner of Bravo's "Top Chef: New Orleans" and is a fan favorite. She cooks for Daniel Brood, Norman Van Aken, Scott Connant

Compton will experience the Conan's Italian cuisine and her hometown St. Lucia flavor using her French training.

The menu includes squid skins, curry goats, glutinous rice straws of psyllium, grilled bastards cones, mayonnaise and crispy chicken skin.

The famous Cure veteran Ricky Gomez manages the Compere Lapin bar. He will be with the ornate Abigail Gullo working as SoBou's "bar chef" on Saturday (May 23).

Compton's husband, Larry Miller, oversees the restaurant. Miller was from Atlanta, I met Compton when I worked together at a private club in Miami Versaceville.

Compton's father was Sir John George Melvin Compton who served three times Prime Minister of St. Lucia. After independence from the UK, he was the first leader of the island

Initially, Compere Lapin will be open for dinner every night from 5:30 to 11:00. Lunch will be added at late summer

From 26th to 30th May, a series of preview dinners will be held. For each of the three course prefix dinners, $ 39 includes taxes, chips, drinks. Limited seat

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Queen Queen Quartet, Congratulations: Beatrice Inn in New York, Angie Mar, Compare Lapin from New Orleans, Sara Kramer from Los Kismet, Sarah Hymanson. A delicious list will recognize the most innovative chefs responsible for specialty kitchens for less than 5 years. Ultimately, the pipeline to top torque may not be fancy. The women registration rate of the American Culinary Institute (CIA) is 51%. High school graduate Julia Spondike won the No. 1 cooking art at the SkillsUSA National Convention and received a CIA full tuition fee scholarship worth more than $ 120,000. "Young Guns" at Eater.com selected nine women and eight men, the 6th annual best newcomer catering talent

Since opening in June 2015, Nina Compton's Compere Lapin has received such a high reputation and it is difficult to keep up with this reputation from Eater to New York Times publications. She was awarded the James Beard Award for her perfect Caribbean and European style Louisiana fare. This may not be the first dish to appear here, but Compton's Wagyu Burger is another winner. Made with beef of Louisiana and beef, accompanied by sweet caramel onion and fruity flavor, fragrant Taggio cheese and bread, and soy sauce Kimchi.

Nina Compton, born in Saint Lucia, is trained in the kitchens of France, the Caribbean, and Italy. She worked under the guidance of a famous chef Daniel Boulud and currently lives in Miami where he works for the famous chef Scott Conant. Nina is self-qualified "Queen of the face" and always has Maldon's salt, olive oil, lemon, caliber's pepper, pancetta and gunsial in hand. Nina strongly believes that you should enjoy this moment whenever you cook.