As a Louisianan, Chef Michael Dardenne has been in the restaurant business his whole adult life.  He is amazing at anticipating the palate of our guests.  He knows what they will and won’t like before they walk through our door.   His approach to keeping the menu size manageable, typically only seven appetizers, as many entrees, and a handful of desserts, gives his team the ability to focus their energies on producing the perfect dish every time.

When we speak with guests staying at The St. Francisville Inn, we hear over and over that “they came for the food”.  Many are repeat customers from Tampa, Dallas, Atlanta, and New Orleans, and almost all have a favorite dish.  We hear daily, “that’s the best Red Fish I’ve ever eaten,” or “I don’t know how y’all do it, but that steak is downright amazing.  I literally cut it with my fork.”

Chef Dardenne has enjoyed working on behalf of many charitable organizations including St. Jude Children’s Research Hospital and the Juvenile Diabetes Association, as well as serving on the board of the nonprofit Baton Rouge Epicurean Society. A published culinary writer and food stylist, Michael has worked with the Louisiana Secretary of State as a Culinary Ambassador and as Chef Coordinator with Toyota Corporations’ Farm to Table Tour. Recognitions have come in the form of cooking competition honors, people’s choice awards, and nominations for Chef of The Year by the Baton Rouge Hospitality Foundation. He has now earned the Saint the coveted OpenTable Top 100 restaurants in America, not once, but twice.