Christian's

1 servings

Ingredients

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Directions

Chef Roland Huet of Christian's restaurant is a Gallic perpetual motion machine. He is everywhere at once, chopping here, shaking a pan there, stirring everywhere. Each movement is quick, but carefully measured, so that nothing is wasted. When he comes to rest, it is to present a finished dish of the highest order.

Chef Huet is French, but his cooking at Christian's is an amalgam of French and New Orleans cuisine. His mousseline de poisson, sauce Nantua, is pure French, but he uses Louisiana redfish for the mousseline and local crawfish for the sauce. All of his dishes reflect his French mastery of cooking and many call on local touches to give them their special cachet.

One of Chef Huet's maxims is to prepare everything from scratch.

He even makes his own vinegar for the chicken dish and his own ice cream for the dessert. He also has a smoker to provide his with the highest quality smoked products.

Although you can follow Chef Huet's recipes and create delicious dishes, you should allow plenty of time to complete them.

Perseverance and care,m coupled with proper ingredients, will yield the desired results.

Menu:

Mousseline of Redfish Nantua (Fish mousse with rich Nantua sauce dressing.)

Chicken Blackberry Vinegar (Sauteed tender chicken in demi-glace and blackberry vinegar puree.)

Profiteroles Au Chocolat (Baked wafers filled with ice cream and drizzled with chocolate

sauce.)

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans

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