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In 1918, Arnaud Cazenave opened his New Orleans restaurant, which is the birthplace of oysters Bienville, a dish that includes shrimp, green onions, mushrooms, and white wine.

Specialties: Creole classics such as speckled trout meunie`re, petite filet LaFitte (oyster-stuffed filet mignon), and turtle soup.

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Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee