An acclaimed New Orleans Dining Destination

Melding The Soul Of The Caribbean With The Unparalleled Flavors Of New Orleans

At Compère Lapin, Chef Nina Compton blends indigenous Gulf ingredients, the vibrant flavors of her Caribbean upbringing, and classic French and Italian techniques. Named after “Brother Rabbit,” a mischievous character from the St. Lucian folktales of her childhood, the restaurant brings a spirit of curiosity and adventure to the table. Chef Compton’s inventive approach earned her the James Beard Award for Best Chef: South in 2018 and recognition as one of Food & Wine’s Best New Chefs in 2017, while Compère Lapin has received accolades from Esquire, Eater, and The Times-Picayune. Beyond the kitchen, Chef Compton and Larry Miller remain dedicated to supporting the New Orleans community through mentorship, hospitality education, and partnerships with local organizations.

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This image shows a stylish restaurant interior with neatly set tables, vintage decor on the exposed brick wall, and a cozy, inviting atmosphere.

A modern restaurant with wooden tables set with plates and cutlery, brick walls, a blue-tiled bar with high stools, and a cozy ambiance.

Compère Lapin Menu

Inspired by the culinary heritage of New Orleans and her Caribbean roots, Chef Nina Compton creates a menu as colorful and inviting as the city itself. Drawing on her French training and Italian culinary experience, she blends bold flavors, seasonal ingredients, and the indigenous bounty of the Gulf and Louisiana. From small plates and fresh seafood to meats, vegetables, and house-made specialties, the ever-evolving menu brings familiar favorites to life with unexpected twists. Signature dishes like Curried Goat with Sweet Potato Gnocchi capture the playful spirit of Compère Lapin, taking food you know and making it food you love.

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Meals aren’t about trends, shock value, or opulence. Meals are about moments, memories and those who surround you at your table. We believe in the complexity of simplicity, and the power of pure flavors. Our histories, vast and varied, deserve to be memorialized and romanticized by dishes that at once remind us of home and transport us to somewhere new.

Compere Lapin is proud to embody those values and honored to be named one of OpenTable’s Top 100 Hotel Restaurants in America for 2025.

A person wearing an apron sits on a bar counter, leaning back. The background features a rustic wall design with a rabbit illustration and partial text.

A bowl of stew with chunks of meat, vegetables, herbs, and a whole egg on top, garnished with green herbs on a wooden table.

Nina Compton

Breaking the Boundaries of Southern Cooking

Born and raised in St. Lucia, James Beard Award-winning Chef Nina Compton has built a celebrated culinary career inspired by the flavors, cultures, and traditions of her Caribbean roots. Her journey has taken her from the islands to Jamaica, Miami, and ultimately New Orleans, where she opened Compère Lapin in 2015. Blending Caribbean influences with classical French training and Italian techniques, Chef Compton brings a distinctive perspective to every dish. In 2025, she released her debut cookbook, KWÉYÒL/CREOLE: Recipes, Stories and Tings from a St. Lucian Chef's Journey, sharing the inspirations behind her culinary story.

Discover the story behind Chef Nina Compton’s celebrated cuisine in Food & Travel Magazine.

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Bring the Caribbean to Your Kitchen

The News is out! Chef Nina Compton's cookbook Kwéyòl / Creole is now available. Filled with vibrant recipes and personal stories, the cookbook offers a unique look into the flavors and traditions that have shaped Nina's culinary journey. Whether you're an experienced cook or a beginner, this book brings the heart of the Caribbean into your kitchen, inviting you to experience its rich cultural history through food. Don’t miss the chance to dive into Caribbean heritage through recipes, stories, and inspiration straight from the heart of the Caribbean!

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