New Orleans’ heritage of living under the French flag has always sparked popularity of the French 75 cocktail. It is topped off with champagne and, contrary to widespread belief, is mad with cognac, not gin. During WWI officers and soldiers going into battle were fortified, appropriately enough, with French champagne and cognac. The powerful drink’s name stems from the 75 mm howitzers that were placed along the Maginot Line.

The French 75 has always been served at Arnaud’s, but it has returned to popularity with the resurgence of interest in cocktails. It would be difficult to imagine a happier combination than fine champagne and excellent cognac.

Cheers!

Excerpt from Arnaud’s Cookbook, by Kit Wohl

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2 oz El Dorado 5yr Rum
¾ oz Lime Juice
¾ oz Demerara Syrup (a simple syrup made from Demerara Sugar or Turbinado)
6 mint sprigs

Shake with cubed ice and strain into a glass filled with crushed ice.  Top with 2 oz of soda and garnish with mint and 4 dashes of angostura bitters.

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Strawberries Arnaud

 Louisiana-grown strawberries are sweet, plump and succulent. When they are in season it is a shame to order anything else. Strawberries Arnaud celebrates them in a simple and refreshing recipe designed to crown any meal.

 1 cup ruby port

1 cup red burgundy-style wine

½ orange, sliced  

1 lime, sliced

1 cinnamon stick

½ cup granulated sugar

3 cups vanilla ice cream

3 cups sliced fresh strawberries

Lightly sweetened whipped cream

Six whole, perfect strawberries with their stems

Sprigs of mint

 In a medium saucepan, combine the port and wine and place over medium-high heat. Bring to a boil, and then add the orange and lime slices, the spices and sugar. Return to a boil, then remove from the heat and cool for a t least 30 minutes. Strain the sauce, cover and refrigerate until serving (the sauce will keep for up to two weeks).

 To serve, place on scoop of ice cream in each 6 champagne glasses. Cover the ice cream with sliced strawberries and drizzle generously with the port sauce. Add a dollop of whipped cream, a whole strawberry and a sprig of fresh min for show. Serve at once.  

Find this recipe and more like it in Arnaud’s Cookbook, by Kit Wohl

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Serves 1, multiply as necessary by the number of diners

Cooked outside on the grill or inside under the broiler, the fresh flavors of herbs and the mild pompano marry together perfectly, yielding a succulent, moist and delicate piece of fish.

 1 Pompano fillet (about 8 oz), with the skin on

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh thyme

1 teaspoon finely chopped garlic

1 teaspoon finely chopped fresh basil

1 tablespoon fresh lemon juice

Pinch of crushed red pepper<

1 teaspoon coarsely cracked black pepper

2 tablespoons extra-virgin olive oil

Preheat an outdoor grill to medium-high heat, or an indoor broiler to high heat. Bring the pompano to room temperature for 5 minutes before cooking.

In a metal bowl, combine all the remaining ingredients and mix well. Brush both sides of the fish liberally with the seasoning mixture and place skin side-down the grill (or skin side-up under the hot broiler). Cover with a tin pan, a tent of aluminum foil or a pot lid large enough to cover the fish and cook for approximately 7 minutes, until firm.

Center the pompano fillet on a hot dinner plate and serve immediately.

Find this recipe and more like it in Arnaud’s Cookbook, by Kit Wohl

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New Orleans claims the honor of inventing the cocktail, and nothing here )nor anywhere else) has been the same since a local pharmacist mixed up the first concoction. The Count, having made his start as a liquor salesman, held a certain affinity for fine spirits. His daughter, Germaine, inherited his enthusiasm.

Arnaud’s was one of the many restaurants providing a “Gentlemen Only” area, at Arnaud’s was the Grill Bar. Germaine scotched that notion soon after she assumed command, so today the rendezvous is the French 75, a smart champagne and cocktail haven for both sexes.

The drink, dubbed by American doughboys in WWI to honor a French 75 mm artillery shell, was served before battle. As the war ended in 1918, Arnaud’s opened and began serving this invigorating cocktail.

As New Orleans reveled in the Roaring Twenties this festive establishment was doing very well: then, the National Prohibition Act was passed. Many New Orleanians didn’t even nod in acknowledgement and continued on their rollicking way.

Throughout the 1920′s liquor continued to be freely poured at Arnaud’s but rather carefully under the cover of locked private dining rooms, disappearing back bars and in china coffee cups rather than crystal stemware.

Though the Count was repeatedly fined for selling alcohol, his cavalier attitude remained intact. his mansion was even raided and a ransom in whiskey which had been stored there since before Prohibition was removed.

Nevertheless, he was finally tossed into jail and the restaurant briefly padlocked. Ultimately, he won over the jury with an impassioned explanation of his philosophy. He was acquitted as Prohibition ended and the Count turned his infamy into promotion for his restaurant.

The golden age of Arnaud’s was underway.

Excerpt from Arnaud’s Cookbook, by Kit Wohl, Pelican Publishing Company

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 “Prohibition was fast on the heels of Arnaud’s opening in 1918,” said Katy Casbarian, co-owner of Arnaud’s. “So, our founder Arnaud Cazenave would serve bootleg liquor in coffee cups. It didn’t go unnoticed. In fact, he was arrested three times for doing so, but never spent a night in jail.”

 The beloved event has become a tradition for guests who are encouraged to dress in 1920s attire and gain entry to the dinner only after learning the “secret knock.” Once granted access, guests will nosh on a menu featuring four courses of Creole cuisine, consistent with the food from the era, perfectly paired with a variety of French wines.

 The menu will feature:

Hors d’oeuvres

Frog Legs, Steak Tartar and Arnaud’s signature Soufflé Potatoes

Table d‘Hôte

First Course

Crawfish & Mirliton Salad

Château de la Ragotière Muscadet Vieilles Vignes 2011

Second Course

Trout Marguery

Poached Fillet topped with Louisiana Shrimp, Crab Meat and Mushrooms with Sauce Marguery

Jean-Marc Boillot Montagny Premier Cru 2011

Third Course

Filet Perigueux

Filet Mignon topped with Foie Gras Mousse and Sauce Perigueux

Coudoulet de Beaucastle 2010

Dessert

Classic Napoleon

Parigot & Richard Crémant de Bourgogne

Tickets are $100 per guest, inclusive of tax and gratuity. For reservations, call (504) 523-5433. Limited seating is available.

 Arnaud’s Restaurant is located at 813 Bienville Street. For reservations and to view the entire menu, visit www.arnaudsrestaurant.com. The restaurant is open from 6 p.m. nightly. Sunday Jazz Brunch is served from 10:00 a.m. to 2:30 p.m.

About Arnaud’s
Located steps off of Bourbon Street in the heart of the French Quarter, Arnaud’s offers classic Creole Cuisine and exemplary service in beautifully restored turn of the century dining rooms. Since its inception in 1918, Arnaud’s has remained true to its traditions and courtesies.

 Offering live Dixieland Jazz in the Jazz Bistro, romantic dinners in the Main Dining Room, cocktails in the award winning French 75 Bar and an assortment of private French Quarter fine dining rooms, Arnaud’s offers the quintessential New Orleans dining experience.

Press Release- Deveney Communication

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The history of the Creole Cottage dates from May 20, 1809, when Rosetta Young, inherited it from her mother. She held it until 1817 when Charles Victor Mansuy Le Pelletier purchased it. The property changed hands several times before it was sold by Mme. Marie Roi Villerie Ducourneau to Elizabeth Norwood on November 18, 1823.

Records at The Historic New Orleans Collection show that on February 23, 1883, the property was sold at auction. An advertisement for the auction in the Courier Newspaper tempted bids with the description of

“a lot of ground at the corner of Bienville and Dauphine Streets” and the house as “6 rooms 5 with fireplace, brick kitchen, servant’s rooms, a shed for horse and gig, a good well and large water cask.”

The Creole Cottage at Arnaud’s, 831-833 Bienville, was purchased September 19, 1946, by the Count. That transaction secured all of the properties down Bienville, from the corner of Bourbon Street to all but one house at the end of the block.

The Creole Cottage today could be a private home with its wet bar and other facilities for special events. It seats 90 for dining and up to 120 for receptions. Part of the charm of all Arnaud’s private dining rooms’ is the extraordinary attention to detail, rarely found in a restaurant.

Excerpt from Arnaud’s Cookbook, by Kit Wohl

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Serves 6

 12 freshly cooked artichoke bottoms, still warm, or two 13.5 ounce cans, drained and rinsed

1 tablespoon unsalted butter (optional, only if using canned artichoke bottoms)

12 large eggs

6 English muffins, split and toasted

1 cup Creamed Spinach

1 ½ cups freshly made hollandaise sauce (see below), kept warm in the top of a double boiler over hot water

Dash of Paprika

 If using canned artichoke bottoms, melt the butter in a sauté pan over medium heat. Add the artichoke bottoms and cook gently, turned over once, for about 2 minutes, just to heat through without browning. Remove the pan from the heat, cover

and set aside in a warm place.

 Warm 6 dinner plates in a low oven and poach the eggs (see below.) Place 2 toasted muffin halves on each plate, cut side up, and place an artichoke bottom on each one. Spoon about 2 tablespoons of creamed spinach into each artichoke bottom, and then place a poached egg on top. Ladle about ¼ cup Hollandaise Sauce over the top of each egg and sprinkle with a little paprika, for color. Serve immediately.

 Hollandaise Sauce

 Yield: 1 ¼ cup

 3 tablespoons water

3 large egg yolks

Kosher or sea salt and freshly ground white pepper

Ice cubes, if needed

½ cup warm clarified butter

2 to 3 teaspoons fresh lemon juice

 In a small, heavy saucepan, combine the water, egg yolks and a pinch of salt. Whisk constantly over low heat until the mixture is foamy and thick enough to form a ribbon when the whisk is pulled from the mixture. It should be pale yellow with the consistency of a thin yogurt. Be ready to pull the pan off the heat and have an ice cube or two on hand. If the mixture goes beyond the thick and creamy stage and appears event a little bit granular, qui

ckly drop and ice cube into the mixture and whisk it in. When the mixture has reached to correct foamy consistency, cool the pan by tipping it to the side and carefully holding the base of the pan under cold running water for a few seconds. This will stop the sauce from cooking any further.

 Off the heat, begin adding the warm clarified butter drop by drop, whisking all the time. Add the butter very slowly for about 30 second, then add the rest of the butter in a very thin, steady stream whisking until is all incorporated. Whisk in 2 teaspoons of lemon juice, and taste. You should be able to taste the lemon, but it should not over power the delicate sauce or taste sour. Add more lemon juice bit by bit, if necessary, to achieve the perfect balance. Adjust the seasoning with salt and add a pinch of white pepper. Serve immediately.

 How to Pre-Poach Eggs

 Bring 2 quarts of water to a simmer in a large saucepan and add 4 tablespoons of white vinegar. Fill a large bowl with ice and water and place at the side of stove.

 Working two at a time so that you can easily keep track of the timing, quickly crack and egg into a small dish or sauced, then immediately slop it into the simmering water just above the water’s surface and repeat with the second egg. Cook for 3 to 4 minutes, until the whites are just firm and the yolks are still quite soft to the touch, With a slotted spoon, gently retrieve the eggs and lower them into the iced water. Repeat with the remaining eggs, two at a time, leaving the eggs in the ice bath until all of the eggs have been poached.

 Gently retrieve the eggs and trim off any ragged edges with kitchen shears, returning them to the cold water. Cover the bowl securely and reserve for up to 24 hours in the refrigerator.

 To warm the eggs at serving time, fill a large shallow dish or baking pan with 2 inches of boiling water and submerge the poach eggs, in batches if necessary, for 1 minute. Remove from the hot water bath with a slotted spoon, serve immediately.

Check out this recipe, and more like it in Arnaud's Cookbook, by Kit Wohl.

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The Richelieu Bar- Skeleton Key

In the weeks following Casbarian’s acquisition of Arnaud’s and the beginning of restoration, many locals were fascinated

by the changes occurring to one of their favorite establishments. Casbarian knew that months of work were ahead, but he also wanted

to accommodate the curiosity of his friends and patrons.

He came up with an ingenious idea: the Richelieu Bar was just about the only structure that did not require substantial work and it happened to have a street entrance. He had fancy skeleton keys produced, numbered, and mailed out to New Orleans bon vivants, along with an invitation to come take a look. He rehired Mr. Henry, the restaurant’s long-time, former bartender and from then on the Richelieu was packed daily with new Orleanians, supervising the construction process from their perches at the bar. Mr. Henry retired in 1980.

from Arnaud's Restaurant Cookbook by Kit Wohl (Pelican Publishing) 

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Shrimp Bisque

Serves 6 to 8

1-1/2 pounds fresh, head-on shrimp

2 large tomatoes, cored and coarsely chopped

½ cup unsalted butter

1 large onion, finely chopped

2 leeks, white parts only, well washed and finely chopped

1 stalk celery, finely chopped

2 shallots, finely chopped

2 cloves garlic, very finely chopped

½ teaspoon fresh thyme leaves

4 tablespoons tomato puree

¼ cup brandy

1 cup long grain rice

Kosher or seal salt and ground white pepper

1 long, fireplace match

 Rinse the shrimp well, then peel them, and devein if

necessary (if the vein is large and dark.) Save all the head and shells for the stock and refrigerate the shrimp bodies until needed.

 Make the shrimp stock: Place the shrimp heads and shells in a large pot and cover with 2-1/2 quarts of water. Bring to a

boil over high heat, then lower the heat and simmer gently until reduced to about 2 quarts chicken or other flavorful fish stock.

 In a medium saucepan, combine 1 quart of the stock with the chopped tomatoes and simmer gently, uncovered, for 30 minutes. While the stock is simmering, melt the butter in a large saucepan over low heat and sauté the onions, leeks and celery until softened

and translucent, about 5 minutes. Add the shallots, garlic and thyme and sauté for 5 minutes more. Add the tomato puree and cook, stirring often, until slightly browned. Do not let the tomato paste scorch.

 Add the brandy and stir to deglaze for just a moment, and then ignite the brandy with a long match. When the flames die down, add the reserved shrimp, rice, tomato broth, and the remaining 1 quart of shrimp stock. Stir well and simmer the soup uncovered for about 30 minutes, until the rice is tender.

 In batches, puree the soup in a food processor or blender, returning the pureed bisque to a large, clean pan. Simmer gently over very low heat for 20 minutes more, then strain through a fine sieve, and serve in cream soup bowls (with handles, or in large shallow bowls).

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