You will be redirected back to your article in seconds


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.

More Dining