kaitlin, Author at Arnaud's Restaurant

NOLA Goes Pink

This month, Arnaud’s will be participating in “NOLA goes pink”. A month long, citywide top chef event to benefit breast cancer awareness.

There is rarely a mushroom left when these appetizers are presented. Not only are they very simple to prepare, they are an excellent crowd offering.

Simple and delicious! Feel free to substitute Red Snapper with any fresh Gulf Fish.

Flaming adds a touch of drama and excitement to this exquisite dessert.

This recipe is subject to as many interpretations as there are Creole Cooks.

Watch as mixologist, Chris Hannah, teaches you how to make the Gin Fizz cocktail. Cheers!

Watch as mixologist, Chris Hannah, teaches you how to make the Milk Punch cocktail. Cheers!

Stop by Arnaud’s French 75 and have one of our mixologists make you a traditional sidecar cocktail. Cheers!

Watch as Arnaud’s Mixologist, Chris Hannah, teaches you how to make the Pisco Sour. Cheers!

Holding first place on the menu since the Count’s time and the benchmark by which all other Creole remoulade sauces are measured.