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"Oysters Rockefeller was created at the New Orleans restaurant Antoine's. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York to open a restaurant of his own. It is the country's oldest family-run restaurant.


Oyster Rockefeller at Antoine's Restaurant "The menu is nice with a variety of things listed. We got the escargots à la Bordelaise, oyster Rockefeller, a veggie rice dish - Creole de Légumes Grillés, wagyu po'boy, and Meringue Glacée au…


At New Orleans Oldest Restaurant ... Antoine’s is the birthplace of such culinary classics as Oysters Rockefeller, Eggs Sardou (poached eggs over artichoke bottoms with anchovies, topped with hollandaise sauce), and Pommes de Terre Souffles (those marvelous puffed potatoes Antoine’s helped popularize).


Oysters Rockefeller is a dish that was created in New Orleans at Antoine's restaurant. Oysters Rockefeller, so named for the richness of the sauce. They remain one of the great culinary creations of all time and the original recipe remains a closely-guarded Antoine's secret, however many restaurants ...


Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine's by Jules Alciatore, son of founder Antoine Alciatore. Jules developed the dish due to a shortage of escargot, substituting the locally available oysters. The recipe remains unchanged, with an estimated three and a half million orders having been served.


The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped ...


Oysters Rockefeller are a classic New Orleans appetizer with a tasty topping baked over oysters in their shell. Here they’re lightened up but packed with flavor. The last couple of years, Mardi Gras/Carnival has crept up on me and before I know it, it’s been and gone. Then I realize I haven’t ...


I have never had Oysters Rockefeller done as well as it is done in the location of its origin, Antoine's. I have simplified assembly and baking of the recipe by calling for the use of ovenproof dishes. Normally in restaurants the oysters would be baked on the half-shell, in pie pans filled with rock salt.


Oysters Rockefeller History: 1850 – Antoine Alciatore, the original owner of Antoine’s Restaurant in New Orleans, Louisiana, made a specialty dish of snails called Snails Bourgignon which was very popular. The restaurant, located on Rue St. Louis in the New Orleans French Quarter, was opened in 1840, and Antoine’s is the country’s oldest family-run restaurant.


Oysters Rockefeller was created at the legendary restaurant Antoine's, New Orleans. They refuse to give a recipe, but we do know bacon or spinach is not involved.