Sucre

This unique restaurant and confection store is not for the weak hearted or the weight-watchers. It is clearly meant to indulge a customer's sweet tooth through decadent confectionary creations. Sucre, meaning sugar in French, was the brainchild of restaurateur Joel Dondis and when renowned chef Tariq Hanna agreed to bring his creative force to the venture, the concept of an 'emporium of artisan sweets' was solidified and New Orleans got a new destination for inventive pastries.

The menu can make mouths of the most seasoned campaigners' water. Grown ups behave like children while they choose from the varieties of French macaroons, croissants, scones, parfaits, trifles and tarts. An example of the more complex flavours on offer is the sinful xocolat sucre, a dense chocolate cake layered with a rich chocolate cream and finished with a chocolate mousse made of the finest Venezuelan cocoa bean. They also have an online store making the products more accessible.