ARNAUD’S – A FRENCH QUARTER TRADITION FOR NEARLY A CENTURY

ARNAUD’S –PART 2

Operated by the Casbarian family since 1979, Arnaud's fed as well.

Here’s what we had:

·         Arnaud's fabled cap bread, a warm loaf of French bread wrapped neatly in a cloth. Customers are encouraged to break the bread together and cover their table in crumbs.  We did so, till the loaf was gone.

·         A pair of French 75 cocktails – citrus, sugar and a lovely blend of champagne and cognac. Yum.

·         Shrimp bisque that would make founder and French wine salesman Arnaud Cazenave proud.

·         Oysters Kathryn -- artichoke hearts, garlic, fresh Parmigiano-Reggiano and extra-virgin olive oil (our favorite out of a good half dozen cooked oyster selections)

·         Soufflé Potatoes (we’re stealing the back story directly from the menu) Legend has it that Collinet, French King Louis Phillipe’s (reign 1830-1848) chef unintentionally created soufflé potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the Chef’s surprise and the king’s delight, the potatoes puffed up like little balloons. We hope that you will be equally delighted. Served with Béarnaise Sauce.

·         Pontchartrain -- a sautéed fillet topped with fresh Louisiana crabmeat. The fin fish fillet depends on what was fresh caught. Drum was what the kitchen had during our visit and it was tasty.

·         Crème Brulee – to be fair, the low point of the meal.  The loaf of bread to open the experience was outstanding....worth blowing the diet for.  The pair of small crème brulees that came to our table could have come from a faraway kitchen that provides routine desserts.

·         Café Brûlot -- Coffee, lemon and orange rinds, cloves, cinnamon sticks and Orange Curacao. Flamed with Brandy and made tableside.   We’re usually not big on tableside productions, but this was worth it.  Our young wait person yielded to a graybeard to come over and perform the dangerous-looking creation of this concoction. Even with cloves, orange rinds and liquor, the Café Brûlot is surprisingly smooth.

 http://www.arnaudsrestaurant.com