Arnaud's - A Legend Lives On - The Traveling Locavores

Arnaud’s – A Legend Lives On originally published on Food and Fond Memories on June 18, 2010 by sandyaxelrod Leave a Comment (Edit)

Arnaud’s – A Legend Lives On

Tuesday Steve went on another of his bike explorations and found himself in the Garden District of New Orleans. The area is so beautiful with its large antebellum homes and gorgeous lush gardens, hence the name Garden District. When we were in NOLA this winter we had Sunday Brunch at the very well known Commander’s Palace which is in this neighborhood. Steve just loved that he was really learning his way around our favorite city to visit, and came back to the RV all enthusiastic. I had stayed home opting to go to the gym for my exercise. After much needed showers we went into the Quarter to walk around a bit and do a little shopping. There are such wonderful galleries and boutiques in the French Quarter!

Female mannequin wearing an elaborate cream and gray lace gown

Mardi Gras costume in Arnaud’s gallery

Female mannequin in white gown with flowers and a child's costume to the right

More Mardi Gras Costumes in Arnaud’s gallery.

We didn’t really stay too long because it was oppressively hot. That night we had made dinner reservations at the legendary Arnaud’s. I remember going there for dinner the first time we went to NOLA for a catering conference way back in 1992. I remembered that the salad had been so good that I asked for the recipe and the chef was kind enough to write it out for me. This time we went to Arnaud’s feeling more like part time New Orleans residents. We toured the fabulous Mardi Gras Museum (which is free!) before sitting down to dine in Arnaud’s Jazz Bistro. We aahed and oohed as we passed by each elaborate costume with amazing beadwork and decorative detail.

Two plate of food on a white tablecloth. In foreground a trio of oysters with yellow fabric wrapped lemon half. In Background Shrimp with Remoulade Sauce on bed of lettuce with lemon slices

Oysters Bienville

Cream colored plate with dark red border holding Shrimp with Remoulade Sauce on bed of lettuce with lemon slices

Shrimp Arnaud

As we were being seated I noticed that there was a wonderful Jazz Trio playing and that although the place had an elegant appearance with very proper old school service it was anything but prim and proper. Our Captain Delia poured the La Crema Pinot Noir that we had ordered and told us about the specialties of the house. Jeff, the Maitre’d, brought us a plate of Soufflé Potatoes accompanied by Bearnaise Sauce which was compliments of the chef. On Arnaud’s menu there is a delightful little anecdote about how these unique fries came to be. Legend has it that Chef Collinet, chef to French King Louis Phillipe (reign 1830-1848) 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 Chef Collinet’s surprise and King Louis Phillipe’s delight, the potatoes puffed up like little balloons. Next another Captain – Paul – brought us a crusty loaf of very HOT bread and icy cold butter. A delectable combination indeed. Again that night we opted for a couple of appetizers, salad, one entree and dessert. Our Shrimp Arnaud, a very savory dish of Gulf shrimp marinated in their famous tangy Creole Remoulade Sauce and the Oysters Bienville, an Arnaud’s original which is an amazing combination of oysters, shrimp, mushrooms, green onions, herbs and seasonings napped with a White Wine Sauce. My mouth is watering and my tummy grumbling just writing about both of these scrumptious dishes! The appetizers were followed by the Arnaud Salad dressed with that memorable Creole Balsamic Vinaigrette that we loved so much in 1992.

Man in brown suit with trumpet next to woman in white blouse singing

Belting out Minnie the Moocher

While we were enjoying our salad the Trio came to play by our table. They had asked for a request and after much deliberation we decided on Cab Calloway’s “Minnie the Moocher” a classic old song that was perfect for these Dixieland Jazz musicians. I know they were very surprised that I knew all of the words. His music was way before my time. He was popular in the 1930’s. Singing along with the Trio for me was a quintessential New Orleans moment! Our little jam session was followed by our entree of Veal Tournedos Chantal which the chef had been considerate enough to divide onto two plates for us. This dish of delicate tender veal sauté

Menu cover with illustration of Arnaud's restaurant and the name Arnaud's written in red script below.

Arnaud’s Menu Cover

ed and served in a wild mushroom sauce and accompanied by a savory risotto was beyond delicious. Although we were quite sated we managed to find just enough room for Creme Brulee AND Praline Crepes which made the perfect finale for our second visit to the legendary Arnaud’s