Experience Fine Cuisine
with a Stunning View

Stories from the Lighthouse

The Tchefuncte Lighthouse once illuminated the winding river, guiding curious travelers to their destinations. Today, we carry on the torch, guiding you through a dining experience that enlightens your senses with new flavors and evokes familiar memories from the past.

Start your culinary journey with our classic starters like Slow-Roasted Soy Soaked Kurobuta Pork Belly, rich and flavorful Lobster Bisque, or the crisp and refreshing “Wedge” salad. Our seafood specialties are not to be missed, including Asian Spiced Tuna Tartare, Crispy Louisiana Oysters, and Prince Edward Island Mussels Provencal. And for the true seafood connoisseur, our Redfish Meuniere on the Half Shell is a must-try. 

From the buttery tenderness of A5 Wagyu Striploin to the rich flavor of Delmonico-Ribeye, our meats are sure to satisfy even the most discerning palate. 

Porter House
Slow-Roasted Soy Soaked Kurobuta Pork Belly
Crispy Louisiana Oysters
Wedge Salad

And that’s not all! For those looking for an extra special treat, we offer a variety of dry-aged meats by the inch, including the succulent Kansas City Strip and the unforgettable Porter House. Each cut of meat is expertly paired with a selection of sauces and sides, like the classic Tchefuncte Potatoes, Grilled Asaragus, and Brown Buttered Gnocci, to create a truly memorable meal. 

With an upscale atmosphere and a menu that celebrates the best of Louisiana and American cuisine, Tchefuncte’s is sure to make your dining experience one to remember.

Stories from the Lighthouse

The Tchefuncte Lighthouse once illuminated the winding river, guiding curious travelers to their destinations. Today, we carry on the torch, guiding you through a dining experience that enlightens your senses with new flavors and evokes familiar memories from the past.

Start your culinary journey with our classic starters like Slow-Roasted Soy Soaked Kurobuta Pork Belly, rich and flavorful Asian Spiced Tuna Tartare, or the crisp and refreshing “Wedge” salad. Our seafood specialties are not to be missed, including Florida Stone Crab Claws, Crispy Louisiana Oysters, and Seared #1 Blue Fin Tuna. And for the true seafood connoisseur, our Potato Crusted Halibut is a must-try. 

From the buttery tenderness of A5 Wagyu Striploin to the rich flavor of the Delmonico-Ribeye, our meats are sure to satisfy even the most discerning palate. 

Tchefunctes Oct2021Food 087 scaled e1676413175617 - High-end Louisiana cuisine - Fine dining in Madisonville
Tchefunctes Oct2021Food 49 scaled e1676413185801 - High-end Louisiana cuisine - Fine dining in Madisonville
Tchefunctes Oct2021Food 65 - High-end Louisiana cuisine - Fine dining in Madisonville
Tchefunctes Oct2021Food 236 scaled e1676413211663 - High-end Louisiana cuisine - Fine dining in Madisonville

And that’s not all! For those looking for an extra special treat, we offer a variety of dry-aged meats by the inch, including the succulent Kansas City Strip and the unforgettable Porter House. Each cut of meat is expertly paired with a selection of sauces and sides, like the classic Tchefuncte Potatoes, Roasted Cauliflower, and Creamed Spinach, to create a truly memorable meal. 

With an upscale atmosphere and a menu that celebrates the best of Louisiana and American cuisine, Tchefuncte’s is sure to make your dining experience one to remember.

Chocolate Mousse Cheesecake
Chocolate Mousse Cheesecake
Tchefunctes_April23201Shoot-52
Tchefunctes_Oct2021Dessert-055

Masterfully crafted by the chefs at Tchefuncte’s, our thoughtfully crafted desserts are sure to satisfy your sweet tooth. Enjoy the warm gooey goodness of our Sticky Praline Cake, sink your spoon into the rich and creamy Chocolate Mousse Cheesecake, or be swept away by the decadent Vanilla Bean Creme Brulee. These delectable treats are sure to make your meal complete, and leave you with a sweet memory that will last long after you’ve finished your last bite. Don’t miss out on this delicious finale!

Whether you’re in the mood for a quick bite or a long, leisurely meal, we’ve got you covered. To ensure that you have the best experience possible, we recommend making a reservation via OpenTable.com, or for large parties and events, email us.

BOOK VIA OPENTABLE
EMAIL US

Masterfully crafted by the chefs at Tchefuncte’s, our thoughtfully crafted desserts are sure to satisfy your sweet tooth. Enjoy the warm gooey goodness of our Sticky Praline Cake, sink your spoon into the rich and creamy Chocolate Mousse Cheesecake, or be swept away by the decadent Vanilla Bean Creme Brulee. These delectable treats are sure to make your meal complete, and leave you with a sweet memory that will last long after you’ve finished your last bite. Don’t miss out on this delicious finale!

Whether you’re in the mood for a quick bite or a long, leisurely meal, we’ve got you covered. To ensure that you have the best experience possible, we recommend making a reservation via OpenTable.com, or for large parties and events, email us.

BOOK VIA OPENTABLE
EMAIL US
Chocolate Mousse Cheesecake
Chocolate Mousse Cheesecake
Tchefunctes_April23201Shoot-52
Tchefunctes_Oct2021Dessert-055

Behind the Menu

Our outstanding staff leadership comprises Corporate Culinary Director Chef Michael Gottlieb, Executive Chef Dan Dienemann, and Pastry Chef Brett Gauthier. With a passion for excellence, they bring a wealth of wisdom and expertise to our dining experience. Our chefs have honed their skills in some of the most prestigious restaurants across the US, gaining a vast array of knowledge and innovation for flavor that shines through in every dish they create. Under the exceptional leadership our staff is committed to providing each and every guest with a flawless dining experience. Allow us to transport you on a gastronomic journey that will leave you feeling inspired and amazed.

Dan Dienemann

Executive Chef

Dan Dienemann

Originally from the East Coast, Chef Dan Dienemann, grew up in the suburbs of Washington, DC and London, England where he was exposed to many cultures at an early age. Food has been a passion from the beginning. Whether discovering wine or learning about food, his parents were always there to encourage his culinary development. Dienemann earned degrees from Santa Barbara Culinary, certificates from The Cordon Blue, and has been recognized as a Certified Executive Chef by the American Culinary Federation. Over the last thirty years, he has been able to grow his passion for food into a rewarding career. Dienemann has led Culinary Teams at several well-known restaurant groups like Gordon Ramsey North America, Yardbird Southern Table & Bar, Barrel & Bushel, Bottega Louie, The Cheesecake Factory, Ritz Carlton, and The Michael Mina Group.

Michael Gottlieb

Corporate Culinary Director

Michael Gottlieb

An heir of culinary intuition, Chef Michael Gottlieb has an impressive background as a multifaceted chef and baker. At just 17 years old Gottlieb began his culinary education at Johnson & Wales and has since worked in dozens of fine-dining kitchens around the country including The Inn at Perry Cabin, The Inn at Little Washington and The Ralph Brennan Restaurant Group amongst others. He was the youngest operator of the former Gottlieb’s Bakery, a 110-year-old institution in Savannah, Georgia where he’s from. In 2016 Gottlieb was awarded for his creative excellence by the James Beard Foundation and in 2019 he made his return to Louisiana to open Tchefuncte’s and The Anchor. With a passion for foraging wild ingredients and sourcing only the best meat, seafood and produce, Gottlieb’s food is as seasonal and fresh as it comes. By weaving years of experience and a love of music into his cooking, all his dishes come with a creative, storied past that are sure to ignite food memories for all. When not at the helm of the kitchens at Tcheuncte’s and The Anchor, Michael enjoys listening to live music and traveling.

Brett Gauthier

Pastry Chef

Brett Gauthier

Chef Gauthier’s journey from the East Coast to the Gulf South has been one of pastry perfection. With each step, he has honed his skills, creating pastry masterpieces that inspire. From adding Michelin Stars in Washington DC to giving a New Orleans fine dining institution its sweet identity, Chef Gauthier’s desserts are always pushing the boundaries of what the final course can be. His focus on ingredient-driven concepts allows him to showcase the natural flavors of Mother Nature in new and exciting ways. With a touch of whimsy, his desserts dance between playful and fancy, capturing the essence of what makes them special. Daring to defy expectations, Chef Gauthier’s breads and desserts are the perfect way to bookend your meal with elegance and surprise.

Behind the Menu

Our outstanding staff leadership comprises Corporate Culinary Director Chef Michael Gottlieb, Executive Chef Dan Dienemann, and Pastry Chef Brett Gauthier. With a passion for excellence, they bring a wealth of wisdom and expertise to our dining experience. Our chefs have honed their skills in some of the most prestigious restaurants across the US, gaining a vast array of knowledge and innovation for flavor that shines through in every dish they create. Under exceptional leadership, our staff is committed to providing each and every guest with a flawless dining experience. Allow us to transport you on a gastronomic journey that will leave you feeling inspired and amazed.

Dan Dienemann

Executive Chef

Dan Dienemann

Originally from the East Coast, Chef Dan Dienemann, grew up in the suburbs of Washington, DC and London, England where he was exposed to many cultures at an early age. Food has been a passion from the beginning. Whether discovering wine or learning about food, his parents were always there to encourage his culinary development. Dienemann earned degrees from Santa Barbara Culinary, certificates from The Cordon Blue, and has been recognized as a Certified Executive Chef by the American Culinary Federation. Over the last thirty years, he has been able to grow his passion for food into a rewarding career. Dienemann has led Culinary Teams at several well-known restaurant groups like Gordon Ramsey North America, Yardbird Southern Table & Bar, Barrel & Bushel, Bottega Louie, The Cheesecake Factory, Ritz Carlton, and The Michael Mina Group.

Michael Gottlieb

Corporate Culinary Director

Michael Gottlieb

An heir of culinary intuition, Chef Michael Gottlieb has an impressive background as a multifaceted chef and baker. At just 17 years old Gottlieb began his culinary education at Johnson & Wales and has since worked in dozens of fine-dining kitchens around the country including The Inn at Perry Cabin, The Inn at Little Washington and The Ralph Brennan Restaurant Group amongst others. He was the youngest operator of the former Gottlieb’s Bakery, a 110-year-old institution in Savannah, Georgia where he’s from. In 2016 Gottlieb was awarded for his creative excellence by the James Beard Foundation and in 2019 he made his return to Louisiana to open Tchefuncte’s and The Anchor. With a passion for foraging wild ingredients and sourcing only the best meat, seafood and produce, Gottlieb’s food is as seasonal and fresh as it comes. By weaving years of experience and a love of music into his cooking, all his dishes come with a creative, storied past that are sure to ignite food memories for all. When not at the helm of the kitchens at Tcheuncte’s and The Anchor, Michael enjoys listening to live music and traveling.

Brett Gauthier

Executive Pastry Chef

Brett Gauthier

Chef Gauthier’s journey from the East Coast to the Gulf South has been one of pastry perfection. With each step, he has honed his skills, creating pastry masterpieces that inspire. From adding Michelin Stars in Washington DC to giving a New Orleans fine dining institution its sweet identity, Chef Gauthier’s desserts are always pushing the boundaries of what the final course can be. His focus on ingredient-driven concepts allows him to showcase the natural flavors of Mother Nature in new and exciting ways. With a touch of whimsy, his desserts dance between playful and fancy, capturing the essence of what makes them special. Daring to defy expectations, Chef Gauthier’s breads and desserts are the perfect way to bookend your meal with elegance and surprise.

Awards and Accolades

2022

2023

DINNER

Tuesday - Thursday:
5pm – 9pm
Friday & Saturday:
5pm – 9:30pm

LUNCH

Wednesday - Friday:
11am – 2pm

BAR

Tuesday: 4pm - 9pm
Wednesday - Thursday:
11am - 9pm
Friday: 11am – 9:30pm
Saturday: 11am – 9:30pm
Sunday: 10:30am – 2pm

BRUNCH

Saturday : 11am - 2pm
Sunday : 10:30am – 2pm

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Attire Standards: 

Guests attire can elevate or diminish the experience of other guests. We consider hats, tank tops, flip flops, cut offs, and team or athletic attire too casual for our restaurant. Our staff takes pride in their appearance and we ask our guests to respect our attire guidelines. 

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