The French Quarter, also known as the Vieux Carré, is the oldest neighborhood in the city of New Orleans. After New Orleans was founded in 1718 by Jean-Baptiste Le Moyne de Bienville, the city developed around the Vieux Carré, a central square. The district is more commonly called the French Quarter today, or simply "The Quarter", related to changes in the city with American immigration after the 1803 Louisiana Purchase. Most of the extant historic buildings were constructed either in the late 18th century, during the city's period of Spanish rule, or were built during the first half of the 19th century, after U.S. purchase and statehood.
Calas are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, and has a mention in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts.
Bourbon Street is a historic street in the heart of the French Quarter of New Orleans. Extending thirteen blocks from Canal Street to Esplanade Avenue, Bourbon Street is famous for its many bars and strip clubs.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited. The bananas and sauce are then served over the ice cream. Popular toppings also include whipped cream and different types of nuts. The dish is often prepared tableside as a flambé.
Leyah (Leah) Chase was an American chef based in New Orleans, Louisiana. An author and television personality, she was known as the Queen of Creole Cuisine, advocating both African-American art and Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights Movement, and was known as a gallery due to its extensive African-American art collection. In 2018 it was named one of the 40 most important restaurants of the past 40 years by Food & Wine.
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis in the French Quarter of New Orleans, Louisiana. It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is notable for being the birthplace of several famous dishes, such as Oysters Rockefeller, pompano en papillote, Eggs Sardou and Pigeonneaux Paradis. Antoine's Cookbook, compiled by Roy F. Guste features hundreds of recipes from the Antoine's tradition. It is also known for its VIP patrons including several U.S. presidents and Pope John Paul II.
Pelican Publishing Company is a book publisher based in Elmwood, Louisiana, with a New Orleans postal address. It was acquired in 2019 by Arcadia Publishing, a leading publisher of local and regional content in the United States.
Brennan's is a Creole restaurant in the French Quarter of New Orleans, Louisiana.
Arnaud's is a restaurant in New Orleans, Louisiana, United States which serves classic Creole dishes.
Roy Francis Guste Jr. was a New Orleans based author, photographer, and culinary historian. He wrote 10 Louisiana French-Creole cuisine cookbooks. Guste, a noted Creole historian and resident of the historic French Quarter of New Orleans for more than four decades, grew up in the Garden District, New Orleans and studied at the Le Cordon Bleu.
Broussard's, along with Galatoire's, Antoine's, and Arnaud's, is one of the four classic Creole New Orleans restaurants known as the Grand Dames.
Jean Galatoire was born in a small village near Pau, France. Galatoire immigrated to America in 1880 where he bought an inn and a restaurant in Birmingham, Alabama. In 1896 he moved to New Orleans and opened up a café.
Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
Mr. B's Bistro is a restaurant in New Orleans, Louisiana, United States. Located in New Orleans' French Quarter, the restaurant is run by restaurateur Cindy Brennan.
Cindy Brennan is a member of the Brennan restaurant family who got their start in the restaurant business two generations ago in New Orleans. She is co-owner and managing partner of Mr. B's Bistro, which opened in 1979 in the French Quarter of New Orleans. Brennan is the author of The Mr. B's Bistro Cookbook: Simply Legendary Recipes From New Orleans's Favorite French Quarter Restaurant (ISBN 0976300605). The cookbook includes 112 recipes from the restaurant’s menu.
Clancy's is a restaurant in New Orleans situated on 6100 Annunciation Street in the Uptown New Orleans district of New Orleans, Louisiana, near Audubon Park. It, like many of its New Orleans coevals, specializes in Louisiana Creole cuisine. Signature dishes include lemon ice box pie, fried oysters with brie, smoked soft-shell crab, and smoked duck. Their oysters Rockefeller and Oysters Bedouin are also remarked upon.
Picayune's Creole Cookbook was a cookbook first published in 1900 by the Picayune newspaper in New Orleans. The book contains recipes contributed by white women who had collected them from Black cooks who had created or learned the recipes while enslaved. Recipes represented were developed from the late 18th through the early 20th centuries.
