Posted on

With a Vieux Carre in hand and the anticipation of a sumptuous French Creole repast, our gathering was called to order. It’s our response to a dire emergency known as the mid-winter blues. On the menu is a favorite dish from Arnaud’s, Antoine’s, Commander’s Palace, Galatoire’s and Brennan’s, but the amuse bouche is my personal lagniappe.

I’m a fan of New Orleans cuisine because the flavors are unique. A visit there is a tour de force tasting all the city has to offer, old and new. In between, I make do by cooking creole and cajun recipes. It transports me there instantly via the intense aromas and flavors enjoyed by locals and visitors alike for generations. One of my great, great, great grandfathers immigrated through New Orleans in 1837. I wonder if he dined at any of these or their predecessor establishments? I’m sure he ate an oyster or two.

I hope you enjoy reading our french creole menu and perhaps find inspiration for your own winter respite!

 

French Creole Dinner

French Creole Dinner Menu

French Creole Dinner Wine Pairings

Aperitif

Vieux Carre’

Entree’

Smoked Salmon with Capers, Red Onion, and Sour Cream

Chateau D’Aqueria, Tavel Rose’ 2017

Deuxieme Cours

Lobster Thermidor

Domaine Huet Vouvray, Le Haut Lieu SEC 2017

Potage

Alligator Snapping Turtle

Broadbent Rainwater Madeira

Amuse Bouche

Peach Sorbet

Plat Principal

Petite Filet and Asparagus with Hollandaise

Chateau Destieux, Saint-Emilion Grand Cru Classe’ 2008

Dessert

Bananas Foster

Domaine De Fenouillet Muscat De Beaumes De Venise 2016

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *