Chicken Clemenceau @ Galatoire's
People of my generation (Baby Boom) have watched chicken Clemenceau go from an ubiquitous French-Creole classic served in most white-tablecloth restaurants, to a nearly extinct, largely forgotten dish. Aside from appearances as a special here and there, it is kept alive by only one restaurant: Galatoire's. Fortunately, that restaurant is so strong that chicken Clemenceau is in no danger of disappearing. It does seem old-fashioned: half a broiled chicken, covered with a sort of hash made of peas, mushrooms, potatoes, butter, and a good deal of garlic. Good, though, especially in cool weather, when its filling and home-style qualities makes it comforting. The dish is named for Georges Benjamin Clemenceau, who was the Prime Minister of France in the World War II era. His most important act when the war ended was to have the former French provinces of Alsace-Lorraine restored to France from Germany. [caption id="attachment_38032" align="alignnone" width="400"]
Chicken Clemenceau with shrimp--another good combination.[/caption]
