Page 27 - Dreamscapes Magazine | Fall/Winter 2024

eggs Hussarde, an original take on eggs Benedict that’s blanketed with Marchand du vin (red wine reduction) and hollandaise sauces. But don’t miss the bananas foster. The crowd-pleasing classic New Orleans dessert of bananas flambéed with rum served over ice cream was birthed in this dining room.
A QUINTESSENTIAL MUST-STOP
Perhaps the best-known pairing in the Big Easy is found at this iconic French Quarter landmark across Jackson Square. Since opening in 1862 in the bustling French Market, Café Du Monde has been drawing crowds for its beignets—square-shaped pieces of leav- ened dough that are deep-fried and served three to an order buried under a mountain of confectioners’ sugar. Enjoy it with the signa- ture French chicory coffee served au lait as you people watch from one of the café’s many formica tables.
FOR FOOD NETWORK TV FANS
Renowned culinary personality Emeril Lagasse has been an inspira- tion to chefs and home cooks who recognize the charismatic chef from his much-loved show, Emeril Live. His flagship restaurant, Emeril’s, is a fine dining institution infused with Southern hospi- tality. Reopened in late 2023 under the leadership of Lagasse’s 21-year-old son, E.J., the intimate tasting-menu-only experience offers a classic menu of refined Louisiana cooking rooted in Emeril’s signature bold flavours, and a seasonal menu from locally sourced ingredients.
FOR UNPARALLELED SANDWICHES
Few things top a well-constructed sandwich, and New Orleans knows how to build some of the best. There’s the gargantuan muf- fuletta sandwich, created by Central Grocery in 1906, that piles cold cuts, cheese and olive salad between a halved round of Sicilian bread. Find a fine version at Cochon Butcher. While the po’ boy dates back to the 1920s, these days the airy New Orleans-style French bread can be stuffed with everything from roast beef to fried seafood like Gulf oysters and shrimp, or even smoked alligator sausage, which you’ll find at Parkway Bakery & Tavern. Newer players like Turkey and the Wolf have become a favourite because of the deli- cious twists it puts on childhood classics. Take the collard green melt. Here, rich butter-griddled bread separates a layer of crunchy coleslaw from flavour-packed braised collard greens that drips with a spicy pickled cherry pepper-studded Russian dressing.
TOAST A CLASSIC
Synonymous with the Crescent City, the timeless Sazerac is a stiff slow sipper. Concocted by Creole apothecary Antoine Peychaud in 1838, the cognac turned rye whisky-based cocktail is made from the Peychaud family’s bitters with a little sugar served in an absinthe- rinsed glass with a twist of lemon peel. The city hosts many excellent options, but the Art Deco-style Sazerac Bar in the Roosevelt Hotel has been serving it to everyone who’s anyone since 1938. DS
TRAVEL PLANNER
For more travel information about New Orleans, visit NewOrleans.com
PHOTOS: NEW ORLEANS & COMPANY/PAUL BROUSSARD | LA GOURMETREISE | NEW ORLEANS & COMPANY | TODD COLEMAN
FALL/WINTER 2024 DREAMSCAPES 27