About the Series
New Orleans has been famous for elegant cuisine since its days as a French colony in the New World. Experience the city's Creole cuisine as its Great Chefs prepare and perfect Shrimp Remoulade, Artichoke and Oyster Soufflé, Profiterolles au Chocolat, Bouillabaisse, Bananas Foster, Pompano en Papillotte, Eggs Sardou, Grillades and Grits, Soufflé Potatoes, and more. Featuring Warren LeRuth (LeRuth's), Daniel Bonnot (Bizou), Gunter Preuss (Versailles), Gerhard Brill (Commander's Palace) Michael Roussel (Brennan's), & others. Each chef makes a complete meal - appetizer, entree, and dessert. Taped on location.What You'll Get
Appetizer
Crawfish Beignets
Daniel Bonnot,
Restaurant de la Tour Eiffel
Cold Poached Salmon with
Sauce Verte
Willy Coln,
Willy Coln’s
Bahamian Chowder
Willy Coln,
Willy Coln’s
Sauté of Louisiana Crawfish
Gerhard Brill,
Commander’s Palace
Oysters Marinière
Gerhard Brill,
Commander’s Palace
Soft Shell Crab Choron
Gerhard Brill,
Commander’s Palace
Entree
Duck Confit
Daniel Bonnot,
Restaurant de la Tour Eiffel
Potatoes Sarladaise
Daniel Bonnot,
Restaurant de la Tour Eiffel
Duck in Green Peppercorn Sauce
Willy Coln,
Willy Coln’s
Pompano en Papillotte
Gerhard Brill,
Commander’s Palace
Veal with Wild Mushrooms
Gerhard Brill,
Commander’s Palace
Dessert
Pear Flan
Daniel Bonnot,
Restaurant de la Tour Eiffel
Strawberries Romanoff
Willy Coln,
Willy Coln’s
Praline Soufflé Crêpes
Gerhard Brill,
Commander’s Palace
