A Visit to Galatoire's at Nola Cuisine

Visiting Galatoire’s was like stepping into a living piece of New Orleans history. You leave behind the Bourbon Street raucousness and walk into something elegant, warm, steeped in tradition, yet still honest and fun.

We had Soufflé Potatoes and Shrimp Remoulade to start, drank Sazeracs, and chose Pompano with Crabmeat Yvonne, with that Meunière butter so buttery it melts in your mouth. The sides like Brabant Potatoes served in a Bordelaise sauce, the Creme Caramel for dessert, and tableside Cafe Brulot all made the night an evening of relaxed and elegant excess. Galatoire’s isn’t just a meal, it’s a reminder of what dining in New Orleans is really about: flavors, company, history, and the sort of food that lingers in your memory. Be sure and check out my Creole & Cajun Recipe Page as well as my Bibliography of Creole & Cajun Cookbooks!