Louisiana Menu by Chef Brian Landry
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The crack team of food experts at Louisiana Cookin’ magazine have put their heads |
on the menu this week
recipes by chef
Crawfish Maison [PDF]
This yummy salad uses every Louisianians favorite seafood, crawfish, in a delicious dressing atop a bed of lettuce and tomato.
Trout Pecan [PDF]
This is Brian's favorite dish to cook with the fresh trout he catches on fishing trips.
Galatoire's Bread Pudding with Banana Sauce [PDF]
You can't go wrong with a bread pudding recipe that New Orleanians have been enjoying for around 100 years.
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chefography
Chef Brian Landry
After only six months as Executive Chef of the new Galatoire’s Bistro in Baton Rouge, Brian Landry has been tapped to oversee the kitchens of both Galatoire’s restaurants.
Galatoire’s has remained committed to culinary excellence for more than 100 years with its award-winning French Creole menu. Landry fills the shoes of former chef Ross Eirich.
After earning a biology and philosophy degree from the University of Alabama, Brian Landry changed his mind about attending medical school and returned to his first love: the kitchen.
Working in the restaurant business since he was 15 years old, the New Orleans native could not deny his passion for preparing fine cuisine. Brian earned an associates degree in the culinary arts from the famed Johnson and Wales University. While attending school, he worked at the renowned Charleston Grill.
Other legendary chefs Brian has trained with include Rene Bajeux of Rene’s Bistro, Kevin Vizard of Vizard’s and Gerard Maras at Ralph’s on the Park. “Brian brings a relentless pursuit of perfection to our customers,” said Chief Operating Officer Melvin Rodrigue. “He is committed to the vision Jean Galatoire created over 100 years ago.”
Galatoire’s celebrated 100 years of family-owned restaurant in 2005. That same year Galatoire’s Bistro was opened in Baton Rouge, the James Beard Foundation presented its San Peligrino Outstanding Restaurant Award to Galatoire’s and Random House published Galatoire’s Cookbook. For more information about Galatoire’s history visit www.galatoires.com.
brought to you by
Louisiana Cookin’ magazine
The Louisiana Department of
Agriculture and Forestry
The Louisiana Seafood Promotion
and Marketing Board
The Louisiana Crawfish Promotion
and Research Board
The Louisiana Dairy Farmers
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