Izindawo zokudlela ezidala ze-New Orleans

Lezi zitolo zokudla zakudala ziyi-Grandes Dames yamaCreole

Lezi zokudlela zakudala zase-New Orleans, lapho ukudla okuyiCreole kwakusungulwa khona futhi ngokuqinisekile kuphakanyisiwe, sekuye kwavela izizukulwane zaseNew Orleanians, lapha ukuze zibone futhi zibonwe, isiko esingakaze siphelile. Amathegi wamanani angase abe aphezulu-kunoku-isilinganiso, kodwa ngokuqinisekile kufanelekile ukuvakashela eyodwa yalezi zikhungo ezinhle okungenani kanye ukujabulela ubuhle babo be-European classic kanye nokudla kwabo esikoleni esidala.

Lindela izinhlu zewayini ezivusa amadlingozi, amasheke amakhulu okudla kwasekuseni, kanye nokuzijabulisa kanye nensizakalo okungcono kakhulu kunokudla ngokwayo, kodwa uma ungena emoyeni, kuhlale kuwufanelekile. Amantombazane, noma yikuphi okuvela ebhizinisini ukugqoka ukugqoka okusemthethweni kusihlwa kufanelekile. I-Gents - ulethe ijaji futhi ubophe, njengoba kudingwa ezindaweni eziningi zokudla kulolu hlu no de rigueur kokunye.

• 01 ka-06

  Antoine's

  Isungulwe ngo-1840 ngu-Antoine Alciatore, indawo ka-Antoine yokudlela yaseNew Orleans, futhi ehlala emndenini owodwa kuneminyaka engamashumi ayishumi nambili, futhi iphethe isihloko sokudlela esidala somndeni e-United States. Amakamelo ayisishiyagalolunye okudlela awakhiwe amaMongameli, amaPapa, nabadumi bazo zonke izinhlobo, futhi atholakalayo kokubili amaqembu azimele kanye nokudla komphakathi. Kungenzeka ukuthi uhlezi egumbini langaphambili (ungacela ngenye indlela uma wenza ukubhuka, nakuba kungenakwenzeka), kodwa iseva yakho ngokuvamile izosikisela ukuba uvakashele amanye amakamelo angasetshenziswanga emva kokudla, lapho kukhona iqoqo elimangalisayo lase-New Orleans futhi ibonise izikhumbuzo zebhizinisi. Ngesikhathi usuvakashela, gcina iso eliphumayo izimpumputhe - labo abakwaziyo bafunga ukuthi bakhona.

  Okumele ulande: U- Antoine udume ngokusungula amakhemikhali amaningana e-American cuisine amahle, kuhlanganise no-Oysters Rockefeller, okumele ube ngowokuqala kwakho. Kumafayili akho, zama i-Trout Meunière noma i-Pompano Pontchartrain, noma hamba yonke i-Chateaubriand ye-Two. Ukuze uthole i-dessert, landela enye yezingubo zokusakaza ezishaywayo, i-Baked Alaska noma i-Cherries Jubilee, kanye nekhofi ekhethekile ekhishwa ngamakha, uCafé Brulôt Diabolique. Uma ungathanda ukusampula imenyu ngaphandle kokuzibophezela okugcwele, uHermes Bar (umnyango ohlukile eceleni) ukhonza imenyu enkulu ye-bar kusukela ekhishini elifanayo kanye nama-cocktails amahle.

• 02 ka 06

  U-Arnaud

  U-Arnaud wasungulwa ngo-1918 ngu-Arnaud Cazenave, owaziwa ngokuthi u-Count Arnaud, futhi uselokhu eseyisisekelo se- Quarter Quarter kusukela ngaleso sikhathi. I-legend iwukuthi u-Arnaud uyaxoshwa - cela isiphakeli sakho futhi ngokuqinisekile uzobe esebenzela indaba eyodwa noma ngaphezulu. Ebusuku kakhulu, i-Dixieland jazz trio ihambela izivakashi, ezingase ziholele ekuhambeni okukhulu kunezinye izindawo zokudla ozothola kulolu hlu, kodwa lokho akuyona into embi kakhulu. Kukhona imyuziyamu encane kodwa ehlangene yaseMardi Gras ephezulu edingekayo.

  Yini ongayenza : I- Shrimp Arnaud iyintandokazi yendlu, njengezinhlobonhlobo zezidlo zasolwandle zasolwandle zasendulo, kodwa uma uKhef Tommy DiGiovanni enikela ngezici ezithile kulobo busuku, lezo zivame ukukhetha okuhle kakhulu, njengoba zihamba phambili ngokucabanga okuningi kunabaningi beklasiki, okuhle, kepha ngokuqinisekile akuyona into ehlukile ku-Arnaud's. Uma ungathanda ambiance kodwa ngaphandle kwesheke esikhulu sakusihlwa, cabanga ukuma ku-75 yesiFulentshi emgqeni oseduze ophethe igama layo (zama amanye ama-cocktails okuhlwabusayo, futhi) futhi ulandele ukudla okulula okuvela ebhasini elilingayo imenyu.

• 03 ka 06

  Broussard's

  UJoseph Broussard nomlobokazi wakhe, uRosealie Borrello, bavula indawo yokudlela yabo emndenini womndeni waseBorrello ngo-1920, bekhonza ukudla okunesidlo saseCreole kusukela ekuhambeni. Ikamelo lokudlela eliyinhloko, Igumbi LaseNapoleon, lihle, futhi amakamelo okudlela angasondelene anezinzuzo eziningi, futhi. Nokho, ukugqama okwangempela kuyigceke elihle. Yenza ukubhuka kusengaphambili kwetafula lesigceke, uma kunokwenzeka, futhi uma kunenkululeko yokulinda itafula ngaphandle lapho, linda. Ngempela, kuyamangalisa.

  Yini ongayenza : Awukwazi ukungahambi kahle nanoma yimaphi ama-classic kwimenyu, ikakhulukazi izinhlanzi zokudla ngezinhlamvu zabo ezicebile kakhulu. Amaqebelengwane ama-crab aphakathi kwamandla edolobheni.

• 04 ka 06

  Indlu ye-Commander

  Njengoba ihlala eduze neQuarter yaseFrance, e- Tony Garden District , isakhiwo esikhulu sezindonga ezakhiwa izindlu zendlu kaKhomishana yasungulwa okokuqala njengendawo yokugubha kanye ne-saloon ngo-1880, kodwa ngokushesha yaba yindawo yokudlela eyaziwa ngamazwe ngamazwe. Abapheki be-Celebrity njengo-Emeril Lagasse noPaul Prudhomme baye bafika ekhishini elihloniphekile lapha, kanti ukudla ngokwayo ngokuvamile kungcono kakhulu kunoma yimiphi iminikelo kulolu hlu, imenyu eguqukayo njalo (ngokusekelwe kumalungiselelo okudala wesiCreole) izandla zikaChef Tory McPhail.

  Yini ongayilungisa: Zama ama-classics afana nesobho se-tortle kanye ne-gumbo yendlu, kodwa ungesabi ukumba ezindaweni ezingavamile kakhulu zemenyu: i-antelope, izigwaca, i-escargot, kanye nengulube encelisayo bonke baye bafaka imenyu kamuva. Uma useduze (i- Lafayette Emangcwabeni # 1 iqondane ngqo nomgwaqo), ikhefu lesidlo sasemini - izifundo ezimbili ezingaphansi kwe $ 20, kanye nama-martinis angu-25 (Yebo, ufunda lokho kwesokudla) - ingenye ye-gourmet engcono kakhulu Indawo yokudlela ihamba phambili emhlabeni. Qedela noma yisiphi isidlo phezulu ne-pudding bread soufflé, mhlawumbe okungcono kakhulu oyoke ube nawo.

• 05 ka 06

  Galato's

  Ukubheja phakathi nendawo yokuqhuma kweBourbon Street , i-Galatoire's ivela njengenkathi ye-era yangaphambili (yasungulwa ngo-1905, endaweni yesitolo sokudlela esasikhona kusukela ngo-1830) phakathi kwamacembu amaqabunga kanye nezivakashi imigoqo. Noma kunjalo, kuyisikhungo, futhi ukudla nokuhlobisa kuwuphawu lokudla oluphakeme lwe-French Creole. I-Galatoire iyindawo yokudla kwasemini ngoLwesihlanu (uzodinga ukubhuka uma unenhlanhla ngokwanele ukuthola eyodwa) - lungele ukudliwa nabantu-ubuke amahora amaningana.

  Okumele ulande: Amazambane aphefumulayo amnandi kakhulu okumnandi, futhi i-Poisson Meunière Amandine ihlanganisa ama-classic amabili e-New Orleans cuisine ekulungiseleleni okukodwa. I-Crabmeat Sardou nenkukhu uClemenceau nayo iyinambitha. I-dessert, i-pudding ye-banana isinkwa indlela yokuhamba ngayo.

• 06 ka-06

  I-Tujague's

  Indawo yokudlela yesibili kunazo zonke eNew Orleans, eTujague's (ebizwa ngokuthi "ama-jacks amabili") ivuliwe ngo-1856 njenge-saloon kanye ne-restaurant eyayihlinzeka ukudla okulula njenge-shrimp remoulade kanye ne-beef brisket kubasebenzi bokudoba kanye namakethe-abantu abavela eMakethe yaseFrance, esinye isici etholakala ngaphesheya kweDecatur Street. Eminyakeni edlule, yashintsha izandla futhi yaqhubekela phambili ngokuqhubekayo nokuqhubekayo. Indawo yayo yenza kube yinto encane yomgibe wokuvakasha, kodwa umlando wayo yenza isitimela esihle, noma kunjalo.

  Okumele ulande : I- Tujague inikeza imenyu yamaminithi ayisithupha nsuku zonke (uma ungafisi ukungena enkonzweni egcwele, ungahle uhlele izingxenye ezincane nezinye izitsha ezihlukile, kufaka phakathi nomfana obaluleke kakhulu we-brisket, ibha elihle kakhulu). Imenyu ibiza cishe u-$ 50 ngomuntu ngamunye, futhi unikeza ukukhetha okulinganiselwe kepha okuhlwabusayo kwezidlo zakudala, njalo kuqala nge-classic shrimp remoulade nokunikeza i-brisket edume njengenkambo eyinhloko. Phuza utshani uma uthanda; zakhiwe lapha.