Recipe of the week: Red Beans & Rice
This recipe is subject to as many interpretations as there are Creole Cooks.
Recipe of the Week: Shrimp Arnaud
Holding first place on the menu since the Count’s time and the benchmark by which all other Creole remoulade sauces are measured.
Recipe of the Week: Oysters en Brochette
Oysters en Brochette is one of Arnaud’s most popular tray passed items, and is offered on Arnaud’s French 75 bar menu.
Recipe of the Week: Gulf Fish Almandine
This buttery combination of trout and sliced almonds is a local favorite, that is served at all Classic Creole New Orleans Restaurants.
Now Available: The Arnaud’s Cookbook
Travel through the history of the restaurant, the colorful characters that inspired our creations, and the secrets to signature dishes.
