Arnaud's

1 servings

Ingredients

Quantity Ingredient
1 x No Ingredients

Directions

Since 1918 local trenchermen have counted on Arnaud's to provide them with fine food for all occasions. Chef Claude Aubert provides them with old favorites from the Creole repertoire as well as new sensations from his native country of France. In the tradition of great French cooking, Chef Aubert relies on the best ingredients at hand, and as a knowing chef he blends the familiar with the exotic to give Arnaud's food is a special quality.

The first course in this menu combines artichokes, a favorite of New Orleanians, with escargots, in a tomato sauce. The complementary flavors constitute a comforting vehicle for the snails. The bourride is a familiar fish stew in France, not often seen in this country.

When made with Gulf of Mexico fish such as pompano, trout and drum, and freshwater species like catfish and crawfish, however, the dish seems as natural as gumbo. This contrapuntal blend of familiar and exotic gives signature to Chef Aubert's delicious food.

If Gulf fish are unavailable to you, take a page from the Chef's book and use the freshest varieties available to do a little creating of your own.

Menu:

Saussarelle D'Escargots (Tender artichoke bottoms filled with wine flambe'd snails.)

Bourride a la Toulonaise (Fish, mussels, and crawfish poached in a vegetable beef stock and

covered with a delicious Toulonaise sauce.) Salade de Laitue Aux Noix (Salad greens covered with a zesty, anchovy, herbs and spice

dressing.)

Tarte Aux Pommes a la Solognote (Puffy pastry topped luscious apple dessert.)

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans

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