When Nina Compton, the James Beard Award winning chef of New Orleans’ Compère Lapin and Bywater American Bistro, sets up shop at Malliouhana, Auberge Resorts Collection in July, she’ll be returning to the Caribbean, the region of her birth, although to Anguilla instead of St. Lucia. For a month, from July 22nd to August 19th, she’ll be the headliner of the resort’s “Flavors of Malliouhana,” a series that started with chef JJ Johnson in March and is intended to reflect the island’s rich culinary traditions combined with a guest chef’s singular focus. She’ll be on property the first three days, doing immersive events and cooking demonstrations with dishes such
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