An institution in the French Quarter since 1920, Broussard's resembles a stately mansion, with three spacious dining rooms, each with their own design touches--dark wood and red walls in one; French tapestries and floor-to-ceiling windows in another, and a lush garden courtyard. Chef/owner Gunter Preuss keeps his menu sophisticated and modern. The staff is refreshingly attentive, as if each server were your own personal Jeeves.
Standard Creole dishes get a French update and upscale presentations. Corn and shrimp bisque is fortified with sweet potato puree, another layer of depth in the flavorful classic. Grilled pompano Napoleon teams a moist fillet of the Gulf favorite with seared scallops and shrimp, all inside a puff pastry. The veal escalope Acadian combines sauteed veal, crabmeat and an excellent mustard/dill bechamel sauce. For a light yet decadent dessert, the Paris-Brest pastry is tops, with vanilla cream, pistachio sauce and strawberries.
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