Brigtsen’s Oysters LeRuth
Wild Gulf Oysters topped with a Glossage of Crab and Shrimp encased in Cream and White Wine
Sweet Crawfish Pie
Chicken and Andouille Gumbo, Holy Trinity, Dark Roux, White Rice Timbale
Peach Bread Pudding with Vanilla Crème Anglaise
$38.00 per person
Hucsh chenin blanc $15
Deux Roches macon-village $16Mawby brut blanc $30Domaine Sainte-Anne cote du Rhone $16
Why New Orleans?
The United States, like many large countries with vast differences in climates and natural local resources, has many very different regional cuisines. Perhaps the famous of these American Regional Cuisines is New Orleans. The influence on this cuisine is based on the fusion of Native American, African, and European contributors with a particular influence of the French. Its food, as one would expect, is largely based on the riches of the Gulf which provides some of the finest seafood in the world. Its fresh-water wealth also contributes to the cuisine. Like most of the world’s finest food, New Orleans fare is peasant based. There are two basic culinary cultures- Cajun and Creole, Cajun is a very poor cuisine that comes from the Louisiana Bayou. Creole is the more sophisticated cuisine that comes from the more affluent City of New Orleans, but both have similar roots. Restaurants in New Orleans such as Brennan’s, Brigtsen’s, Commander’s Palace and Galatoire are world famous and celebrate Cajun and Creole fare.
- A Streetcar Named Desire (1951, Director: Elia Kazan)
- King Creole (1958, Director: Michael Curtiz)
- Down By Law (1986, Director: Jim Jarmusch)
- Interview with a Vampire (1994, Director: Neil Jordan)