The Wine Merchant Who Built a Restaurant Empire
Arnaud Cazenave was a French wine merchant who arrived in New Orleans and, like many immigrants before and after him, saw an opportunity in a city that takes eating seriously. The restaurant he established — Arnaud's — became one of the oldest and most famous Creole restaurants in New Orleans, a grand dining room where white tablecloths, crystal chandeliers, and impeccable service set the stage for some of the most iconic dishes in the city's culinary canon.
Arnaud's opened in the French Quarter in 1918 and quickly established itself among the elite restaurants that made New Orleans the dining capital of America. Alongside Antoine's, Galatoire's, Commander's Palace, and Brennan's, Arnaud's formed the core of the old-line Creole restaurant tradition — establishments where the menu was built on classical French technique adapted to Louisiana ingredients, where the service was formal, and where a meal was not just food but theater.
The Dishes That Define Creole Fine Dining
Arnaud's is known for the dishes that define traditional Creole cuisine at its most refined. Shrimp Arnaud — cold boiled shrimp in a tangy remoulade sauce — is the restaurant's signature appetizer, a dish that has been imitated across the city and never quite equaled. Oysters Bienville, another Arnaud's creation, layers oysters with a rich sauce of shrimp, mushrooms, and herbs. Souffle potatoes — paper-thin slices of potato fried twice until they puff into golden pillows — are a technical tour de force that the kitchen has been executing flawlessly for a century.
The menu reads like a history of Creole cooking, preserving dishes that might otherwise have disappeared from restaurant menus as trends shifted toward lighter, less formal food. Eating at Arnaud's is as much a cultural experience as a culinary one — a chance to taste the food that made New Orleans famous before anyone had heard the word "gastropub."
The Mardi Gras Museum Upstairs
Arnaud's holds another surprise: the Germaine Cazenave Wells Mardi Gras Museum on the second floor. Germaine, the daughter of founder Arnaud Cazenave, was queen of more than 22 Mardi Gras balls over the course of her life, and her collection of gowns, crowns, and Carnival memorabilia fills the rooms above the restaurant. It's a free museum that few tourists know about and that perfectly captures the intersection of food, celebration, and identity that defines New Orleans.
Frequently Asked Questions About Arnaud's Restaurant
When was Arnaud's founded?
Arnaud's was established in 1918 by French wine merchant Arnaud Cazenave in the French Quarter.
What should I order at Arnaud's?
Signature dishes include Shrimp Arnaud (shrimp remoulade), Oysters Bienville, and souffle potatoes. The restaurant is known for traditional Creole cuisine prepared with classical French technique.
Is there a dress code at Arnaud's?
Yes. Arnaud's maintains a dress code in its main dining room, reflecting its tradition as a formal Creole restaurant. Jackets are preferred for men in the evening.
What is the Mardi Gras Museum at Arnaud's?
The second floor houses the Germaine Cazenave Wells Mardi Gras Museum, featuring gowns, crowns, and Carnival memorabilia from Germaine Wells, daughter of the founder, who was queen of more than 22 Mardi Gras balls. Admission is free.
Leave a comment
All comments are moderated before being published.
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.