Birthday Celebration at @AntoinesNOLA!
My kiddo turned eighteen this summer! Since we let his older brother pick the restaurant for his eighteenth, we let kiddo do the same. I wasn't surprised at all when he made the same choice as his brother, Restaurant Antoine, on Rue St. Louis in the French Quarter.
Antoine's has had a soft spot in my heart since my high school days. Back then, I had a pen-pal (as in real pen-and-paper-and-ink pen-pal) from Germany. She was able to visit us in the summer between my junior and senior years. She had a cookbook at home that had a photo of a waiter at a New Orleans restaurant making Cafe Brulot, so my momma suggested I take her to Antoine's, since they created/invented Cafe Brulot. We went, had a wonderful meal, and I fell in love with the restaurant. It turned out that Antoine's was my late father-in-law's favorite restaurant as well, so that pretty much cemented its place for our family.
#bubbles! We started the meal with a bottle of prosecco, to toast the birthday boy. We munched on souffle' potatoes while perusing the menu.
a "2-2-2" of oysters...(clockwise from left) Rockefeller, Thermidor, and Bienville. The classic Oysters Rockefeller from the creators does not contain spinach! The Thermidor with bacon and tomato sauce, and the Bienville, with their baked/puffed-up white wine sauce. I like getting a couple of each of the oysters so we can share around.
Mrs. YatPundit doesn't do oysters, so she had Shrimp Remoulade. Antoine's remoulade is different from Arnaud's and Galatoire's. It's hard for me to say that any of the three are less than the others. They're all tasty, just enough differences that it's far from a "standard."
Gumbo! after the oysters, kiddo and I both had a cup of seafood gumbo. Of all the places in town that do gumbo, this is one of my favorites. I get it all the time when we stop at the Hermes Bar for drinks.
Poulet sauce Rochambeau - my favorite Antoine's entree. a thin slice of bread, then ham, and the "Rochambeau" sauce, which is a brown sugar and butter creation, Then slices of grilled chicken breast, topped with Bernaise sauce.
Kiddo had Poulet aux champignons, which he dug into too fast for me to get a proper photo. It's a chicken breast grilled with garlic and mushrooms. He orders this everytime we've taken him to Antoine's. He's not a big mushroom-eater, so I get to swipe those from his plate for me.
Filet de Boeuf sauce Marchand de Vin. People don't think of Antoine's as a steak place, but between this steak and the Chateaubriand for two, it's truly one of the best steak places in town. The menu lists the filet as "Nature," then you choose a sauce (if any). Mrs. YatPundit's favorite is the Marchand de Vin, made of beef stock, red wine, diced green onions, ham, and butter. Exquisite!
And what better way to celebrate a birthday than with Baked Alaska!
So much heritage and tradition associated with Antoine's, I can't do justice to all of it here, and especially with the mediocre photos that are all family allows me to take on special occasions (I'm banned from using the flash, for instance). We'll do a few more articles on Antoine's to make up for it. :-)