Oysters Bienville is a baked oyster dish of New Orleans, named for Jean-Baptiste Le Moyne, Sieur de Bienville, who founded the city in 1718. The oysters are served on the half shell under a creamy dressing built on shrimp, mushrooms and Romano cheese, bound with breadcrumbs. A New Orleans Magazine account credits Arnaud Cazenave, founder of Arnaud restaurant, with creating the dish in the 1920s as a competitive answer to the attention Oysters Rockefeller was drawing at the nearby Antoine restaurant. The magazine treats it as an elegant dish for a special occasion, while noting that the sauce is simple and can be made up to two days ahead and kept refrigerated until the oysters are assembled.
Facts
Classification
Dietary SuitabilityContains Fish or Shellfish 1 Dietary Suitability Origin Period, From (Year) Connections
In Cuisine
Source Creole Classic (source article)
Prepared By Technique
Source Oysters Bienville (Wikipedia)
Uses Ingredient
Source Creole Classic (source article)
Source Creole Classic (source article)
Source Creole Classic (source article)
Source Creole Classic (source article)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Creole Classic (source article)Opening paragraph [origin-region]Quote, Opening paragraph [origin-region]
Named for Jean de Baptiste-le-Moyne, Sieur de Bienville, who founded New Orleans in 1718
Sources
1. Creole Classic (source article)
Opening paragraph
Served baked on the half shell under a creamy dressing featuring shrimp, mushrooms, and Romano cheese bound with breadcrumbs
Opening paragraph [origin-start-year]
Arnaud Cazanave, in the1920s
Opening paragraph [origin-region]
Named for Jean de Baptiste-le-Moyne, Sieur de Bienville, who founded New Orleans in 1718
In Group: North American Roasted, Grilled and Fried Dishes, Opening paragraph [in-group]
Served baked on the half shell
In Cuisine: Louisiana Creole Cuisine, Title
Creole Classic
Uses Ingredient: Oyster, Opening paragraph [in-group]
Served baked on the half shell
Uses Ingredient: Shrimp, Opening paragraph [uses-ingredient]
featuring shrimp, mushrooms, and Romano cheese
Uses Ingredient: Mushroom, Opening paragraph [uses-ingredient]
featuring shrimp, mushrooms, and Romano cheese
Uses Ingredient: Cheese, Opening paragraph [uses-ingredient 2]
mushrooms, and Romano cheese bound with breadcrumbs
View the SourceOysters Bienville (Wikipedia)
Prepared By Technique: Baking, Lead sentenceQuote, Prepared By Technique: Baking, Lead sentence
Oysters Bienville is a traditional dish in New Orleans cuisine of baked oysters in a shrimp sauce.
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