Duck And Pistachio Paté @ Brigtsen’s
Paté is such a big deal in France that it’s no wonder the country rules the category. The one everybody likes best is paté de campagne–country-style paté, chunky and meaty, eaten with a fork, not spread on bread. The all-time champion in the making of that kind of paté in New Orleans was the late Gerard Crozier. In the modern day, Frank Brigtsen makes a duck pate very similar to the one at Crozier’s. He serves it with pickles he makes himself (not even Crozier did that), and a homemade red onion marmalade. Great start to a meal.
Brigtsen’s. Riverbend: 723 Dante. 504-861-7610.
This is among the 500 best dishes in New Orleans area restaurants. Click here for a list of the other 499.