This Fall, New Orleaneans are welcoming Chef Alex Patout back to the French Quarter after he was displaced to Miami after Katrina. He began his career in his native New Iberia in the heart of Cajun country but moved his acclaimed "Patout's" to the Quarter in 1988 where he gained renown as a Creole chef to locals and visitors alike. Part of a group of restaurants owned by AJ and Anna Tusa, New Orleans Creole Cookery at 510 Toulouse Street is just around the corner from Jackson Square. Several years ago, Chef Alex several years ago introduced himself to North Shore denizens with his Renaissance Bistro in Old Mandeville.
Like many historic New Orleans buildings, particularly in the Vieux Carre with some dating back to the 1700s, the Cookery is reputed to be haunted by the ghosts of Joseph Bapentier, his wife Mary and his beautiful French mistress Angelique. Although Joseph had married Mary in 1806, he could not give up the seductive Angelique. With the escalating demands of his mistress, Joseph's foul temper exploded in 1810 when he threw her off a balcony onto the stone courtyard. Distraught and fearing incarceration, he immediately hung himself. Mary, aged 35, died shortly thereafter.
Today Mary may sometimes be seen on the balcony or harassing Cookery employees by pushing them if they displease her. Angelique is said to stroke the hair of the restaurant's patrons. Joseph is reputed to be the most malevolent especially when patrons pay too much attention to his former mistress.
Branch Sommelier Michelle Dorion O'Connell organized our special Creole dinner with Chris Benziger of Sonoma's Benziger Winery and Georgetta Dane, head winemaker for Chloe Winery of Northern California. Many thanks to our special hosts who provided all the wines for our enjoyment.
Amuse Bouche
Duck Liver Pâté with Cognac
2013 Benziger Sonoma Pinot Noir
1st Course
Dual Tasting of Crab Maison with Maison Caper Dressing & Shrimp Rmoulade, a New Orleans Classic
2014 Chloe Pinot Grigio
2nd Course
Crab Cake à la Patout, Five-layered Cake with Wild Caught Gulf Crab & a Dill Burre Blanc Sauce
2013 Benziger Sonoma Merlot
3rd Course
Chicken & Andouille Gumbo featuring Chef Patout's own House-made Andouille from New Iberia
2013 Benziger Sonoma Merlot
Entrée
Slow Roasted Maple Leaf Farms Haolf Duck with Cajun Rice Dressing
2012 Benziger Sonoma Cabernet Sauvignon
Dessert
House-made Louisiana Pecan Pie with Chantilly Cream
NV Chloe Prosecco, DOC
Many thanks to all for our classic Creole feast!