reserve your seat at the table
$195/person (price includes 18% service fee and all applicable tax). Tickets are non-refundable. Seating is limited to 50 persons for each event in order to preserve the opportunity for personal interaction between the chefs, performing artists and our patrons. Event will proceed rain or shine.
the fall 2018 series charity
Maison Madeleine has decided each Secret Supper Series should give back to the community that supports us by adopting a meaningful non-profit organization. This Fall the Juvenile Diabetes Research Foundation will receive a portion of this season’s total ticket sales.
secret supper series guest info
From alternative accommodations to attire, transportation, and weather - here's all you need to know.
meet the chefs
bread & circus provisions, blue.
james beard best chef: south 2018 semifinalist
Born and raised in Palermo, Sicily, Manny has always been inspired by an old-world approach way of cooking- quality ingredients prepared in simple ways leaving little waste behind. Shortly after Moving to the south as a child, Manny was exposed to Louisiana ingredients and way of life. His reputation as a leader in Lafayette’s rebirth of the Farm to Table movement was established in 2011. Bread & Circus Provisions opened in early 2014 with Manny as executive chef/owner. Inspired by Augello's Sicilian upbringing B&CP brings wood fired Neapolitan pizza and straightforward southern Italian cooking to the Cajun table. Manny is also co-owner of blue. – a popular underground dining experience which was the first to bring its dining concept to the Lafayette area.
chef de cuisine
bread & circus provisions
james beard women in culinary leadership internship
Chanel Gaudé was born and raised in South Louisiana, and has spent the last eight years cooking food in both Lafayette and New Orleans. In 2015, she won an internship with the James Beard Women in Culinary Leadership program, during which she apprenticed with acclaimed Chef Paul Fehribach in Chicago for six months at his restaurant, Big Jones. Shortly after, she accepted a butcher’s apprenticeship at Spannocchia in Siena, Italy, and spent three months living on the farm and learning traditional salumi-making.
Born in Opelika, Alabama, Jeremy Conner grew up and began his career in the kitchens of Pensacola, Florida before flourishing as a chef in Lafayette, Louisiana. His resulting diversified perspective on Southern food culture and Gulf Coast seafood flavors allows him to craft his own unique cuisine. For years he has endeavored to follow the trails of his ingredients back to the people and the stories at their origins. His Humble Fish dinner series and his Gulf of Mexico sea salt business, Cellar Salt Co., are some of the results of these efforts, and he is hard at work on a soon-to-open restaurant venture, Spoonbill Watering Hole & Restaurant in downtown Lafayette.
grilled watermelon with champagne vinaigrette
and chopique caviar
black eyed pea and eggplant hummus on
a poppyseed wafer
grilled lemon shiso mash-up
kettle chip-crusted fried green tomatoes
with tasso tartar sauce
seared hanger steak with braised greens
grilled eggplant-and-corn romesco napoleons
blackberry trifles with pecan feuilletage
and mascarpone cane syrup mousse
each course includes a chef-paired wine
meet the musicians
The son of Cajun music royalty Marc and Ann Savoy, and founder of the Louisiana-based label Valcour Records, Joel Savoy is a versatile fiddler and guitarist and he has played and taught music around the world for the last 20 years.
Bio Coming Soon
A true "Cajun" of French/Acadian descent, Linzay Young has played the traditional music of his homeland since the age of 12 and traveled the world as an ambassador of his unique culture.
One of the most noted young talents to emerge in Cajun or Creole music in the past few years, Cedric Watson is a fiddler, vocalist, accordionist, and songwriter of seemingly unlimited potential.