Traditional Reveillon Dinners Have French Quarter Style

The French Quarter is the most romantic place to be during Christmas month. Just walking around looking at the antebellum shop windows all decked out is fun enough but you will be able to shop for some very unique gifts. From spicy hot food baskets loaded with New Orleans favorites like beignet mix, hot sauce and praulines to antiques and art on Royal Street and the many handcrafted wares at the French Market and local shops, you will find every price range. Take a tour of any of the public homes and gardens and don't forget the Fairmont's lobby. Head up to City Park for the fantastic Christmas in the Oaks light display. Then why not drop in a fine restaurant for a special treat to yourself?

Celebrate the French Creole way with traditional Reveillon dinners featured at many of New Orleans' finest restaurants during December. This originated in France where they would fast before and then attend midnight mass on Christmas Eve. A hardy elegant meal called le reveillon would follow. Reveillon means "first call of the day" or "call to wake up" and the feast symbolizes the spiritual awakening that the birth of Jesus is believed to have brought to all our lives. After midnight mass, the French visited many cafes and restaurants serving the reveillon, all night long so naturally the custom followed them to New Orleans. Today it has expanded and many residents serve their own or visit restaurants where it is served for everyday in December. It includes many courses and delicacies such as oysters and other seafood, hams, sausages, roast duck or other fowl, soups,salads, wine and desserts. Here of course we have the Creole influence and each restaurant also has its own style. Some 30 local restaurants offer these four and five course "prix fixe" dinners so you can enjoy a sumptuous meal of Creole favorites. Here I present a few examples of Reveillon menus from some of my favorite Quarter restaurants so you can see just what they involve.

Arnaud's 813 Bienville 504-523-5433 12/1-23 (NYE) Choice of: Homemade Alligator Sausage with smoked caramelized onions and apple relish Gulf Shrimp Papa Noel - Chilled mirliton and avocado ragout with three pepper vinaigrette Creole Onion Soup, Melon and Anise Sorbet
Choice of: Grilled Louisiana Quail - finished with an orange liqueur, balsamic and honey glaze, over wilted baby spinach

Petit Filet Mignon with Roquefort sauce and roasted hazelnuts Potato Crusted Speckled Trout with fennel and caviar butter Paris-Brest - Choux pastry with raspberry cream