A Creole Christmas

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A Creole Christmas

New Orleans restaurants revive custom of réveillon
Executive chef Kristin Butterworth poses for a photograph with her réveillon menu at the Grill Room of the Windsor Court Hotel in New Orleans. About 50 restaurants in New Orleans are reviving an old Creole custom called réveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve.
Executive chef Kristin Butterworth prepares her braised pork belly with gulf shrimp, white bean cassoulet, garlic jus and fried baby sage, at the Grill Room of the Windsor Court Hotel in New Orleans. Roughly 50 restaurants in New Orleans are reviving an old Creole custom called réveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve. (AP Photo)
Grilled prime tenderloin with potato butter, fried maitake mushroom, confit winter squash, jus, by executive chef Kristin Butterworth, is seen at the Grill Room of the Windsor Court Hotel in New Orleans. About 50 restaurants in New Orleans are reviving an old Creole custom called réveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve.
Braised pork belly with gulf shrimp, white bean cassoulet, garlic jus and fried baby sage, by executive chef Kristin Butterworth, is seen with wine pairings and cafe brulot in a tea siphon, center rear, at the Grill Room of the Windsor Court Hotel in New Orleans. Roughly 50 restaurants in New Orleans are reviving an old Creole custom called reveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve.
Local snapper with crawfish sausage, creamed potato, fennel, caviar butter, by executive chef Kristin Butterworth, is seen with wine pairings, at the Grill Room of the Windsor Court Hotel in New Orleans. About 50 restaurants in New Orleans are reviving an old Creole custom called réveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve.
Executive chef Kristin Butterworth pours roasted onion soup with onions as part of their réveillon menu at the Grill Room of the Windsor Court Hotel in New Orleans.
On the Net

New Orleans Reveillon Dinners: www.neworleansonline.com/holiday/

The Historic New Orleans Collection: www.hnoc.org/

A Creole Christmas

Executive chef Kristin Butterworth poses for a photograph with her réveillon menu at the Grill Room of the Windsor Court Hotel in New Orleans. About 50 restaurants in New Orleans are reviving an old Creole custom called réveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve.
Executive chef Kristin Butterworth prepares her braised pork belly with gulf shrimp, white bean cassoulet, garlic jus and fried baby sage, at the Grill Room of the Windsor Court Hotel in New Orleans. Roughly 50 restaurants in New Orleans are reviving an old Creole custom called réveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve. (AP Photo)
Grilled prime tenderloin with potato butter, fried maitake mushroom, confit winter squash, jus, by executive chef Kristin Butterworth, is seen at the Grill Room of the Windsor Court Hotel in New Orleans. About 50 restaurants in New Orleans are reviving an old Creole custom called réveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve.
Braised pork belly with gulf shrimp, white bean cassoulet, garlic jus and fried baby sage, by executive chef Kristin Butterworth, is seen with wine pairings and cafe brulot in a tea siphon, center rear, at the Grill Room of the Windsor Court Hotel in New Orleans. Roughly 50 restaurants in New Orleans are reviving an old Creole custom called reveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve.
Local snapper with crawfish sausage, creamed potato, fennel, caviar butter, by executive chef Kristin Butterworth, is seen with wine pairings, at the Grill Room of the Windsor Court Hotel in New Orleans. About 50 restaurants in New Orleans are reviving an old Creole custom called réveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve.
Executive chef Kristin Butterworth pours roasted onion soup with onions as part of their réveillon menu at the Grill Room of the Windsor Court Hotel in New Orleans.
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