Broussard’s, one of the “Grande Dames of Creole Cuisine,” grew out of a love story and that tradition has defined the legacy that the Preuss family now nourishes. Broussard’s pays homage to its nineteenth-century roots while embracing a new generation’s esthetic. As a leader in New Orleans cuisine, Broussard’s continually re-creates the Creole tradition, bringing about a flawless melding of time honored classics with modern flavors and contemporary trends.
With a mélange of flavors and influences, the table is set and the environment delights. The courtyard is home to the oldest wisteria in the French Quarter. The interior rooms are a sensory explosion of custom-designed, hand-painted wall tiles by New Orleans artist Charles Reinike, tulip chandeliers à la Marie Antoinette, a collection of exquisite Venetian masks, and elegant place settings. Through delightful stories and luscious photographs, each chapter serves up a feast for the senses complete with house recipes accompanied by wine and music parings to recreate the romance of the Broussard’s experience. From Crawfish Broussard served to Pope John Paul II, to the sophisticated Poached Pears Madame Preuss, more than seventy original recipes are revealed to the aspiring home cook. These pages provide a unique tour of one of the most modern establishments in New Orleans imbued with the ambience of its romantic history.