"Oh, there is always jambalaya, sir," The chef assures Jim with an easy and friendly smile. He doesn't say that it wouldn't be a Creole restaurant if they didn't have jambalaya. The chef had simply listed the special options first, for the favored guests of the chef's own private dining room, rather than what tourists could find at any restaurant in the city.
But don't get him wrong. Never fear, the fish will also be cooked in fine Creole tradition. There is no versus. Not in the heart of New Orleans. His eyes just... may or may not be silently judging Felix White's friend from behind his friendly and professional smile. "Or crawfish etouffee if you'd like, as they are in season. Our etouffee is one of our most popular dishes. With the mild Spring, has been a very good year for getting fresh crawfish sourced locally."
"We do indeed have mullet, sir," the chef then replies to Hannibal. "Caught today, brought fresh from the market. A wonderful choice."
"I thought I saw some particularly healthy mullets earlier, on the way here," Yrael says mildly, sipping his drink.
The chef protests, shaking his head. "Oh, sir, if they're still out at the market at this time of evening, they're sure not worth having, however they might look."
"You're probably right," Yrael admits, smiling. "You can't go wrong with pompano, so I think I will have that, this evening."
"Excellent choice, sir," smiles Chef Augustin. "I thought perhaps Oysters Bienville, a recipe invented here in this very city, nearly a century ago, and salad of roast heirloom beets and carrots, to start with?"
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Date: 2016-07-23 02:03 pm (UTC)From:But don't get him wrong. Never fear, the fish will also be cooked in fine Creole tradition. There is no versus. Not in the heart of New Orleans. His eyes just... may or may not be silently judging Felix White's friend from behind his friendly and professional smile. "Or crawfish etouffee if you'd like, as they are in season. Our etouffee is one of our most popular dishes. With the mild Spring, has been a very good year for getting fresh crawfish sourced locally."
"We do indeed have mullet, sir," the chef then replies to Hannibal. "Caught today, brought fresh from the market. A wonderful choice."
"I thought I saw some particularly healthy mullets earlier, on the way here," Yrael says mildly, sipping his drink.
The chef protests, shaking his head. "Oh, sir, if they're still out at the market at this time of evening, they're sure not worth having, however they might look."
"You're probably right," Yrael admits, smiling. "You can't go wrong with pompano, so I think I will have that, this evening."
"Excellent choice, sir," smiles Chef Augustin. "I thought perhaps Oysters Bienville, a recipe invented here in this very city, nearly a century ago, and salad of roast heirloom beets and carrots, to start with?"