“A pecan tree shoots through a hole in the roof of the porch where we dine. . . . The food woos you into a Degas mood.”
When it comes to French bistro fare, Café Degas offers the crème de la crème. Nestled in a historic neighborhood, under the oaks of Esplanade Avenue, the renowned establishment provides guests with a true New Orleans experience, away from the French Quarter. An inviting atmosphere upon arrival and an outdoor courtyard lends it an open feel. Eclectic, yet elegant, Café Degas possesses a certain flair that sets it apart from other restaurants in the city, making it a favorite among locals and visitors alike.
The pleasant ambiance of Café Degas allows diners to enjoy the exceptional cuisine offered on the menu. This beautifully illustrated collection of recipes presents a sampling of the restaurant’s best creations. Selections include such appetizers as La Gratineé d’Oignons (Onion Soup) and Steamed Degas Mussels while the main dishes range from Scallops with Smoked Tomato Butter and Crawfish Remoulade to Chicken Basquaise. The cookbook also contains a section on savory desserts and refreshing cocktails.
Whether a professional chef or an amateur cook, readers can attempt an extravagant main course or a simple appetizer—amuses-bouche—perfect for a Sunday brunch. Along with exceptional artwork from owner Jacques Soulas, appetite-inducing photographs offer a hint of the flavors and aroma emanating from each delicious dish.
About the Author
Journalist Troy Gilbert is a longtime patron of Café Degas. He has contributed articles to several publications, including Food Network Magazine, Gambit Weekly, New Orleans CityBusiness, Louisiana Sportsman, and Sailing World, and his work was nominated for a Southam Award on two separate occasions, which is the highest award for sailing-related writing. An avid sailor, Gilbert serves on the board of directors for the Friends of West End and the New Orleans Yacht Club. He lives in New Orleans, Louisiana.
CAFÉ DEGAS COOKBOOK
By Troy Gilbert with Jerry Edgar and Jacques Soulas
Photography by Sara Essex and Jerry Edgar
Art by Jacques Soulas
Foreword by Robert D. Peyton
COOKING / Regional & Ethnic / French
208 pp. 8 x 9 1/4
121 color illus. Index