The Chef

Broussard's is a favorite dining destination among locals and visitors alike, and is legendary for its classic New Orleans cuisine, fine wines, extensive selection of after-dinner drinks and cigars, and first-rate service.

Chef-owner Gunter Preuss and his lovely wife Evelyn restored Broussard's to its historic charm and culinary superiority after a long string of accomplishments that included their elegant Versalles Restaurant on St. Charles Avenue, which was considered to be among New Orleans' finest uptown dining havens for 20 years.

While native Berliner Gunter Preuss is an award-winning chef (having cooked for countless celebrities and world figures, including John Paul II), his wife Evelyn is known as one of the city's most charming hostesses. The Preuss' youngest son Marc serves as Broussard's general manager, and runs the restaurant like a tight ship. Marc was educated at one of the finest hotel schools in Europe and honed his management skills at the Ritz Carlton and at the famed Sun City Resort in South Africa. Hence, he demands the highest
service standards from his staff.

Chef Preuss has been profiled in the "Great Chefs of New Orleans" series on PBS, and has been the recipient of both Mobil Guide and Travel Holiday awards, the prestigious DiRoNA award presented to Broussards, the only restaurant in Louisiana to win the coveted award in 1998, the Ivy Award, and the most recent 2001 Nation's Restaurant News Fine Dining Hall of Fame.

The criteria for being nominated for the Fine Dining Hall of Fame include excellence in food quality, service, ambiance and leadership in staff training an motivation.

The results can be seen on the faces of diners who enjoy attentive service while sampling such signature items as pompano Napoleon (grilled pompano with pepper crusted scallops and shrimp with puff pastry laced with a mustard caper sauce), the famous Louisiana bouillabaisse (a medley of plump oysters Gulf shrimp and fresh fish in a luscious tomato broth flavored with saffron and topped with crabmeat and rouille croutons), and the delectable veal Broussard (a veal chop seasoned with Creole mustard atop leeks, embellished with a beurre blanc and a fragrant port demi-glace).

Desserts warrant their own menu. Be sure to sample the classics such as bananas Foster, made with fresh bananas sautéed in rum, brown sugar, butter and cinnamon, and served over vanilla ice cream. End dinner with a cafe Garabidi with Amaretto and Brandy, or try an incomparable cup of espresso by Illy Coffee. After such a feast, you will leave as if on a cloud, with the memory of elegant cuisine and the scent of jasmine and wisteria lingering in the air.

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