417 Royal Street New Orleans, LA 70130 (504) 525-9711 www.brennansneworleans.com
Showing posts with label new orleans. Show all posts
Showing posts with label new orleans. Show all posts
Eggs Husarde
SAZERAC
ABSINTHE SUISSESSE
Wine Cellar
An old red-brick slave quarter at the rear of the courtyard shelters Brennan's world-class wine cellar, a trove of 3,000 different wines totaling 35,000 bottles. The list runs to 56 pages, cataloging a collection especially deep in wines from California, Burgundy and Bordeaux reds.... For a wine aficionado, the delight in drinking a fine bottle drawn from a great cellar profoundly enhances the meal. But even for a teetotaler, a dinner at Brennan's can be an experience intoxicating with pleasure.
Banana's Foster
Dining Rooms
SPECIAL SUPER BOWL HOURS
Wednesday, January 30th, 2013 through Tuesday, February 5th, 2013:Brunch: 8:00am- 2:30pm
Dinner: 5:30pm- 10:30pm
Our Wine Cellar
For a wine aficionado, the delight in drinking a fine bottle drawn from a great cellar profoundly enhances the meal. But even for a teetotaler, a dinner at Brennan's can be an experience intoxicating with pleasure.
Dining Rooms
Traditional King Cake
Eggs Hussarde Recipe
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- 2 tablespoons butter
- 8 slices Canadian bacon (or ham)
- 8 Holland rusks
- 2 cups Marchand de Vin sauce (recipe below)
- 8 poached eggs (recipe below)
- 2 cups Hollandaise sauce (recipe below)
- Melt butter in a large sauté pan and warm the Canadian bacon over low heat.
- Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon. Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice. Ladle Hollandaise sauce over the eggs; serve.
Eye Openers
ABSINTHE SUISSESSE
An old New Orleans drink revived by our founder for your enjoyment. Guaranteed to put you in the mood for this carefree old city.
SAZERAC
The Sazerac is a New Orleans drink made with bourbon and a little mystery. The glass is first coated with abs in the to give the Sazerac its special taste.
OJEN FRAPPÉ
Just as in the days of the old coffee shops, there are those who prefer Ojen, the absinthe of the Spanish aristocracy.
CREOLE BLOODY MARY
BRANDY MILK PUNCH
ABSINTHE FRAPPÉ
NEW ORLEANS GIN FIZZ
BULL SHOT
Vodka, beef bouillon, Worcestershire.
BLOODY BULL
Vodka, beef bouillon, Worcestershire, tomato juice.
MIMOSA
KIR ROYALE
Champagne with a touch of Crème de Cassis
RED ROOSTER
Vodka , orange juice and cranberry juice makes you want to stand up and crow!
MR. FUNK OF NEW ORLEANS
Named for our late Cellar Master. A delightful combination of champagne, cranberry juice and peach schnapps
FLEUR DE LIS
Champagne with a blend of Grand Marnier and Lillet Blonde...A refreshing combination of citrus flavors.
NUTTY IRISH PIRATE
Frrangelico, Bailey's Irish Cream and Malibu Rum. Served on the rocks.
MINERAL WATERS
PANNA (ITALY)
1 liter
SAN PELLEGRINO (ITALY)
1 liter
PANNA (ITALY)
1 liter
SAN PELLEGRINO (ITALY)
1 liter
CHEF LAZONE RANDOLPH
Executive Chef Lazone Randolph began his career at Brennan's in 1965.
Fresh out of high school, he worked with Brennan’s great European Chef
Paul Blange, who is credited with inventing Bananas Foster and Eggs
Hussarde, as well as other famous Brennan’s dishes.” It was very
exciting to train under Chef Blange,” Chef Lazone explains. “He drilled
the word consistency in to all of us. Only the best would please him.
When Chef Blange died in 1977, Chef Michael Roussel followed in his
footsteps, and I continued to work beside him until he became ill in
March 2004.”
Chef
Roussel, a grand chef in his own right, worked in Brennan’s kitchen
for 50 years before retiring in early 2005. Chef Roussel died in July
2005.
“We are extremely fortunate to have a chef of Lazone’s stature take over the top position in Brennan’s kitchen,” explains Ted Brennan. “He first worked in the Brennan’s kitchen and then was Executive Chef at Brennan’s in Dallas. When he returned to New Orleans he assumed the title of Sous Chef. My brothers - Pip and Jimmy - both join me in appreciation to Chef Randolph who has been one of the finest employees Brennan’s has every known.”
Chef Randolph was fresh out of Carver High School when he found his career at Brennan’s. “I couldn’t wait to begin cooking,” he says. “I had always wanted to be a chef and I immediately realized that if I was willing to work hard, there would be a place for me in Brennan’s busy kitchen.”
Now
that Chef Lazone has taken over the to reigns of Brennan’s kitchen he
says he feels a special sense of pride in his position. “Brennan’s has
been a continuous part of my life entire adult life. “It is a dream to
head the talented kitchen staff that works very hard to put the best
food possible on the plates of diners in the 550-seat restaurant.
Chef Lazone has traveled to London to cook for a large group at the United States Embassy, and he was the guest chef at London’s Hotel Meridian for two weeks. He traveled to Ireland where he cooked for a Delta Airlines promotion and Hawaii where he prepared the food for a large meeting planners convention. Chef Lazone has appeared on numerous cooking shows including the Food Network, Travel Channel, local morning shows and the Public Broadcasting Station WYES. His most recent appearance was for the Rachael Rey and Unwrapped shows, both on the Food Network.
Chef
Roussel, a grand chef in his own right, worked in Brennan’s kitchen
for 50 years before retiring in early 2005. Chef Roussel died in July
2005.“We are extremely fortunate to have a chef of Lazone’s stature take over the top position in Brennan’s kitchen,” explains Ted Brennan. “He first worked in the Brennan’s kitchen and then was Executive Chef at Brennan’s in Dallas. When he returned to New Orleans he assumed the title of Sous Chef. My brothers - Pip and Jimmy - both join me in appreciation to Chef Randolph who has been one of the finest employees Brennan’s has every known.”
Chef Randolph was fresh out of Carver High School when he found his career at Brennan’s. “I couldn’t wait to begin cooking,” he says. “I had always wanted to be a chef and I immediately realized that if I was willing to work hard, there would be a place for me in Brennan’s busy kitchen.”
Now
that Chef Lazone has taken over the to reigns of Brennan’s kitchen he
says he feels a special sense of pride in his position. “Brennan’s has
been a continuous part of my life entire adult life. “It is a dream to
head the talented kitchen staff that works very hard to put the best
food possible on the plates of diners in the 550-seat restaurant.Chef Lazone has traveled to London to cook for a large group at the United States Embassy, and he was the guest chef at London’s Hotel Meridian for two weeks. He traveled to Ireland where he cooked for a Delta Airlines promotion and Hawaii where he prepared the food for a large meeting planners convention. Chef Lazone has appeared on numerous cooking shows including the Food Network, Travel Channel, local morning shows and the Public Broadcasting Station WYES. His most recent appearance was for the Rachael Rey and Unwrapped shows, both on the Food Network.
Reservations
If you are making a reservation on a weekend-day for the same weekend, please call 504-525-9711
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