204 Decatur St, Next to Louisiana Music Factory, New Orleans, LA 70130
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Fresh gulf shrimp boiled in crab boil seasonings and served with our housemade classic cocktail sauce.
An array of mushrooms cooked in white wine, garlic, spices, and a heavy cream; reduced until richly thick. Served with a cheese stuffed crouton, this dish is a vegetarian delight.
New Potatoes With Caviar
New potatoes, steamed, hollowed and filled with dill sour cream, then topped with caviar.
Louisiana Bbq Shrimp
Large gulf shrimp (head & shell-on), pan-seared and seasoned with our family recipe. Served with a rosemary buscuit.
The Olivier family has prepared a wonderful sampler of their three versions of gumbo: Chef Armand's creole Gumbo, Papa Armand's File and Mama Okra Gumbo. The last two were offered at the original Olivier's restaurant on Dreux Ave.
Armand's Creole Gumbo
This robust, rich version is chef Armand's interpretation: Chicken Andouille Sausage and shrimp in a thick roux, seasoned with a mix of fresh and dried spices, sautéed bell pepper, celery and green onions. Served with rice.
Classic Creole Entrees
These dishes represent five generations of Creole tradition, beginning with the woman known in the family as Gramma Gaudet. Her recipes were passed on to her daughter-in-law, Mamma Jeanne (Gaudet) Doublet and then down to Audrey (La France) Gaudet and finally to Cheryl (Gaudet) Olivier, Chef Armand’s mother. We have divided the menu according to which member inspired each dish.
Rabbit was a staple of the 19th century New Orleans table. There are several Creole versions of this specialty. Ours begins by braising the seasoned rabbit, then simmering it in a delicious gravy to keep the meat moist. Cooked until tender to the fork, served with a rich oyster dressing seasoned with sage. This dish came from the country to the city more than a century ago. Few restaurants serve rabbit now, but it is Papa Armand’s favorite Sunday dinner, so we keep up the tradition.
Great Grandma Jeanne's Shrimp Creole
Fresh Gulf Shrimp simmered in a classic Creole sauce: a base of tomato, laced with oregano, bay leaf and pepper. Served with rice.
Grandmother Audrey's Shrimp Scampi
We sautée shrimp in white wine and lemon butter, season it with garlic and chives, add diced mushrooms, and then thicken the sauce with parmesan cheese.
Mama Cheryl's Crawfish Etouffee
A light roux, chopped, bell peppers, green onion, yellow onion and celery added to a chicken stock with a touch of tomato paste, flavored with basil, thyme, and garlic. Spicy, sautéed Crawfsh tails are added to the finished sauce.
Crab And Salmon Cakes
We take the select meat of fresh Louisiana Blue crab, blend it with poached salmon and Mama Cheryl’s special dressing, form it into patties, then roll them in seasoned bread crumbs. Served with green onion aoli.
Armand Olivier's Kitchen
Chef Armand Olivier learned his trade in the original family restaurant, experimenting with his family’s recipes and inventing his own. During his travels, he absorbed influences from around the world and assimilated them into the classic Creole style. Here are a few of his favorites.
Roast Half Duckling
Moist, half duckling, lightly seasoned, roasted and served with raspberry plum port sauce.
Honey Glazed Medallions Of Pork
Pork Tenderloins, rolled in honey, seasoned, breaded and roasted to juicy perfection, then served over a flavorful pineapple-plum mint sauce.
New Orleans Classic Trio
Blackened Fish Filet, Shrimp & Chicken Andouille Jambalaya, and Crawfish Etouffe. All three are prepared in the Creole styles and reflects the traditional preparation of the individual neighborhood in which it originated.
Superb Louisiana seafood, battered and deep-fried, is a staple of the Creole table.We dip the seafood into a milk egg wash, then roll it in yellow cornmeal seasoned with garlic, and salt, and deep fry it in light pure vegetable oil. This Platter includes: Fish, Shrimp, a Crab & Salmon Cake, Greens and Red Beans.
Jambalaya with Fried Catfish
The quintessential Louisiana rice-based dish. Rice steeped in a traditional sauce of rich and subtle spices, along with chicken andouille sausage and shrimp. Served with lightly seasoned catfish fried to perfection.
Penne pasta and a medley of sautéed garden vegetables, in a garlic cream sauce.
12 ounce Ribeye seaseoned with black peppercorn. Grilled to perfection and served on a sizzling platter.
Roasted Half Chicken
Rosemary and garlic roasted chicken served with corn maque choux.
Crabmeat stuffed pasta, battered and fried, with a shrimp, crawfish, tasso and parmesan cream sauce.
A small and teeming network of laissez-faire living lounged out on the balmy banks of the Mighty Mississippi, the French Quarter has long been a port of call for folks in search of a good time and a great story. Perpetually inebriated Bourbon Street runs across its midriff like a strand of cheap ribbon tied around an otherwise rather pretty and impressively well-kept vintage dress. Throughout the rest of the Quarter, brightly colored Victorian homes and businesses, famously done up with wrought-iron features, provide a distinct and immediately recognizable backdrop for all varieties of fun. At any given moment in this historic riverside setting, some of America’s finest meals are being cooked, most potent cocktails are being mixed, and most engaging music is being performed.