No French Quarter restaurant surpasses Broussard's for old-fashioned spectacle. What was once a dowdy Creole bistro is now a soft-edged, glittery mix of elaborate wall coverings, chandeliers, porcelain, and polished woods, with a manicured courtyard to boot. If the menu blazes no trails, it contains respectable renditions of the fancier Creole standbys further upgraded with Continental touches. The savory cheesecake of crab and shrimp with dill and roasted sweet peppers is a star among the appetizers, along with lumps of backfin crab in a spicy sauce. Other luxurious sauces crown fillets of fresh pompano, braised quail, and rack of lamb.
Desserts are especially fancy, for example, layers of ice cream and sorbet wrapped in meringue.
You have been nominated by your peers and selected by the Nation's Restaurant News Editorial Board as a 2001 Nation's Restaurant News Fine Dining Hall of Fame Inductee. In addition, Nation's Restaurant News will feature an in-depth profile of you and your restaurant in an issue prior to your induction.