In 1918, a colorful French wine salesman named Count (as he came to be called, without any bona fide claim to the title) Arnaud Cazenave opened the grand restaurant that bears his name, Arnaud's. The following commentary is the Count's "Philosophy of Dining," which has appeared on the back of Arnaud's menu in the New Orleans French Quarter since he expressed his sentiments. "Americans are prone to forget, in the ultra-rapidity and super-activity of modern life, trying to crowd eighty seconds of toil into a minute's time, that eating should be a pleasure, not a task to get over with in a hurry. A dinner chosen according to one's needs, tastes, and moods, well prepared and well served, is a joy to all senses and an impelling incentive to sound sleep, good health, and long life. Therefore, at least once a day, preferably in the quiet cool of the evening, one should throw all care to the winds, relax completely, and dine leisurely and well."
Arnaud’s
Shrimp Remoulade Shrimp
Arnaud has held first place on Arnaud’s menu since Count Arnaud Cazenave’s
time. It is considered the benchmark by which all other Creole remoulade sauces
are measured. The remoulade sauce recipe is secret, but you can purchase your
own bottle from Nolacajun.com.
2
lbs Boiled Shrimp
1
bottle Arnaud’s Remoulade Sauce
Shredded
Iceberg Lettuce
1
large tomato, sliced
2
lemons, quartered
Parsley,
garnish
Directions:
First,
combine boiled shrimp and Remoulade Sauce in a bowl, mix gently. Let marinate
for 20-30 minutes. Second, place shredded lettuce on a chilled salad plate and
top with a tomato slice. Spoon 10-12 shrimp with sauce over the tomato slice;
garnish with two lemon slices and a parsley sprig. Serve.
Recipe
courtesy of Arnaud’s Restaurant
|
