The Kitchen

The kitchen is towards the front of the building, next to the Front room and directly in front (in relation to Rue St. Louis) of the Back room. This photo doesn't really do the hustle-bustle of the kitchen justice, since it was shot before the lunch crowd really started coming in. The front area is the final prep area for appetizers such as souffleed potatoes or the various oyster and shrimp dishes, as well as the soups. The foreground is a seafood prep area, and a sous chef is in the back left putting the Bienville topping onto trays of fresh oysters on the half shell prior to baking them.

The stoves directly in the rear of the photo are where souffleed potatoes are prepared. Those heavenly potatoes require two large vats of hot oil at different temperatures. The shock of being fried at one temperature, then removed (and therefore cooled), then placed back into an even hotter pot of oil are what cause the potatoes to puff up. The finished puffs are laid out on a tray to drain, then placed in woven baskets to be brought out to the tables. These gems are constantly being made during the day. Waiters just pick up a basket and bring them out to regular customers. There's no need to ask if they want them.