Unfairly dismissed as a tourist trap (which,
in truth, it was for some years), Broussard's
is a perfectly fine alternative if your
top choices are booked up. Chef Gunther
Preuss and his wife, Evelyn, own the place,
which includes an elegant, formal dining
room and a lovely courtyard, and were dedicated
even from the early days post-Katrina to
reopening their restaurant, even if they
had to use frozen, not fresh fish for awhile.
Such a little thing, but recall, "Gunther
has a way with crab," claims his press
material, and once we stopped giggling
over that turn of phrase, we have had to
admit it is true. Chef takes his seafood
seriously. Try the appetizer of crabmeat
Florentine, which includes spinach and
is covered in a brie sauce. Be sure to
order the baked filet of redfish Herbsaint
(a local anise-flavored liqueur), clever
and delicious in its components, which
include impossibly sweet crabmeat and lemon
risotto.
The
Scene
An institution in the French Quarter since
1920, Broussard's resembles a stately mansion,
with three spacious dining rooms, each with
their own design touches--dark wood and red
walls in one; French tapestries and floor-to-ceiling
windows in another, and a lush garden courtyard.
Chef/owner Gunter Preuss keeps his menu sophisticated
and modern. The staff is refreshingly attentive,
as if each server were your own personal
Jeeves.
The
Food
Standard Creole dishes get a French update
and upscale presentations. Corn and shrimp
bisque is fortified with sweet potato puree,
another layer of depth in the flavorful classic.
Grilled pompano Napoleon teams a moist fillet
of the Gulf favorite with seared scallops and
shrimp, all inside a puff pastry. The veal
escalope Acadian combines sauteed veal, crabmeat
and an excellent mustard/dill bechamel sauce.
For a light yet decadent dessert, the Paris-Brest
pastry is tops, with vanilla cream, pistachio
|