Broussard's Chef Guy Reinbolt Previews Opening Menu
Source: Todd A. Price, NOLA.com | Times-Picayune
Guy Reinbolt, the executive chef at the newly renovated Broussard's, hails from Alsace.
"I have the organization of the German side," he said, "and I have the French savoir, passion and ingenuity.
At the Creole grande dame, Reinbolt will cook classic Continental cuisine but with Louisiana ingredients. His approach eschews shortcuts. In his kitchen, he makes stock with vegetables, shrimp, lamb and even pheasant.
"I grew up that if you have a frog dish, you clean the frog and make a stock," Reinbolt said. "Everything has a stock, because that is where the flavor comes from."
Reinbolt set down with NOLA.com | The Times-Picayune to explain his new menu and his journey from France to the French Quarter. See the video above to learn more.
Last March, Creole Cuisine Restaurant Concepts purchased Broussard's, which opened in 1920. The company, which also owns Kingfish, spent more than $1 million renovating the property.
Reinbolt's opening menu is extensive, but it's still an edited version of the first draft. Initially he wrote a menu with 44 entrees.
"If I put an ingredient in my head," he said, "I can literally taste it. It's like I've done this in another life."
Broussard's officially opens Friday, Sept. 20. The restaurant is located at 819 Conti St.
Source: NOLA.com | Times-Picayune
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