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and business partner, Marna, for 38 years. Before that he apprenticed under Paul Prudhomme at Commander’s Palace and became the first Night Chef at Prudhomme’s K-Paul’s Louisiana Kitchen. Brigtsen has earned national recognition at his eponymous eatery, including the 1998 America’s Best Chef: Southeast James Beard Foundation Award. In 2022, he was honored by the New Orleans Wine & Food Experience with the prestigious Ella Brennan Lifetime Achievement in Hospitality Award. Brigtsen makes his Pan Fried Speckled Trout Meunière with Pecans. Order the Filé Gumbo as a starter — Bon Appétit magazine just voted it one of the best bowls in New Orleans. Café Sbisa, French Quarter This Decatur Street restaurant has a rich history dating back to 1899. Executive Chef and co-owner Alfred Singleton’s fried Catfish Pecan is served over Jumbo Asparagus topped with Pecans and Creole Meunière sauce. Start with the Oysters Sbisa, a Rockefeller-type appetizer of flash-fried Louisiana oysters served over Herbsaint creamed spinach, topped with Tabasco hollandaise, chopped bacon and Parmesan cheese.

Arnaud, made with boiled Gulf shrimp marinated in their famous tangy Creole Remoulade Sauce (bottles of which are sold at Rouses Markets), and Gulf Fish Amandine, a crisply fried almond-crusted fish fillet topped with sliced almonds and a lemon-butter sauce. Arnaud’s is also home to the famed French 75 Bar. Austin’s Seafood & Steakhouse, Metairie Get the Pecan Crusted Trout, which is pan-fried and topped with Creole Meunière sauce and Lemon, or the pan-fried Trout Amandine with Creole Meunière sauce and Lemon, at this white-tablecloth restaurant owned by Mr. Ed’s Restaurant Group. Brennan’s Restaurant, French Quarter Founded in 1946 by Owen Brennan, the restaurant is known for its elaborate breakfast and brunch offerings; in 1951, the classic tableside New Orleans’ flaming dessert, Bananas Foster, was invented here. The Gulf Fish Amandine is made with preserved lemon butter and gourmet Marcona almonds — known as the “Queen of Almonds” — imported from Spain.

Bon Appétit Meunière Amandine is a French classic served in some of New Orleans finest restaurants. The sauce is spooned over fish fillets that have been coated in flour and pan-fried and topped with toasted almonds. In some restaurants, pecans are swapped out for the almonds. Antoine’s, French Quarter Established in 1840 by Antoine Alciatore, a French immigrant, Antoine’s is one of the oldest restaurants in the United States. It has been passed down through the Alciatore family for generations, with each contributing to the preservation of its traditions. The menu features a variety of New Orleans dishes, including Oysters Rockefeller and Eggs Sardou — both invented at Antoine’s by Antoine’s son Jules — and Classic Fish Amandine, which is fresh gulf fish in a light flour breading, topped with toasted almonds, brown butter and a drizzle of fresh lemon.

Arnaud’s, French Quarter Founded in 1918 by French wine salesman Arnaud Cazenave, Arnaud’s is a French Quarter landmark. Like many of the city’s traditional establishments, Arnaud’s offers a mix of classic Creole and French cuisine, including their signature Shrimp

Chophouse New Orleans, New Orleans The Redfish Amandine at this old school steak restaurant is topped with jumbo lump crabmeat, toasted almonds and brown butter sauce.

Brigtsen’s, New Orleans Chef Frank Brigtsen has run his namesake restaurant with his wife

Photo courtesy Galatoire's Restaurant New Orleans

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