Broussard's
The fourth member (after Antoine's, Galatoire's, and Arnaud's) of the grand-dame French Quarter Creole-French restaurants, Broussard's received a renovation and a culinary rethinking during the past few years. Current Chef Neal Swidler is younger and more inventive than his predecessors, and that has made special menus like this more appealing. (On the other hand, we will all regret the passing of the German Christmas menu that longtime owner-chef Gunter Preuss favored us with for twenty years.) This year marks a return to the Reveillon for Broussard's after two years off. The courtyard we missed especially.
Pistachio pâté campagne, brandied duck liver mousse & pork rillettes
House pickles & mustard sauce
❉Gravlax dill cured salmon
Choupique caviar-deviled egg, truffle, leek & wild mushroom salad
❉Turtle soup au sherry
Butternut squash bisque
Cranberry smoked cheddar grilled cheese
Burgundy braised lamb shank
Blue cheese risotto & pepper jelly haricots
❉Yellowfin tuna ''Diane''
Roasted garlic whipped potatoes, wild mushroom duxelles, brandy green peppercorn cream
❉Sticky toffee bread pudding
Eggnog sauce anglaise
❉Pumpkin cheesecake
Chocolate graham cracker crust, toasted marshmallow
French Quarter: 819 Conti. 504-581-3866.
FULL REVIEW
All the Reveillon menus can be perused here. We'll feature one every day throughout the Reveillon season, which runs in most of the Reveillon restaurants until December 31.The snowflake ratings are for the Reveillon menu, not the restaurant in general. Dishes marked with the snowflake symbol ✽ are my recommendations.
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