Christmas ‘Reveillon’ dinners return for the holidays

Everyone knows that New Orleans is a city that loves a celebration. We’ve been known on more than one occasion to create an excuse to celebrate, because who doesn’t like a party? But with the holidays around the corner, no excuses needed–we have plenty of reasons to indulge in some great food and drink with company.

Second to our love of a good party, is our admiration for traditions. Our culture – food, music, art – is what makes New Orleans a city unlike any other. We honor traditions, one of which is “Reveillon.” The term “Reveillon” comes from the French word for “awakening.” It was originally the meal served after midnight mass on Christmas Eve. Early New Orleans was almost all Catholic, so essentially the entire community would participate in these ceremonies. Families would return from mass hungry and would feast upon a variety of dishes like eggs, puddings, turtle soup, grillades and oysters. In true New Orleans fashion, Creoles often accompanied these dishes with wines and cordials (somethings never change after all). These dinners would last for hours and by many accounts until dawn.

But as more ‘typical’ American holiday conventions grew in popularity in New Orleans (like Christmas trees, gifts, etc.), the Creole traditions began to fade. By the early 1900’s the tradition was only found in traditional homes, and by midcentury the custom of Reveillon was nearly extinct.

In the 1990’s the tradition was rekindled when French Quarter Festivals Inc., approached a number of restaurants about adding a special Reveillon menu for the month of December. Over the past couple of decades this tradition has grown and guests are able to find a variety of pre-fixe menus throughout the city.

Dickie Brennan’s family of restaurants and their chefs enjoy participating each December and love offering guests a combination of traditional and chef-forward Creole dishes.

For the 2018 Holiday Season, Dickie Brennan’s family of restaurants present the following menus:

PALACE CAFÉ – $65
REVEILLON TRADITIONAL

FIRST COURSE
(CHOICE OF)
Smoked Rabbit Ragout with Roasted Root Vegetables

Oyster Pan Roast

SECOND COURSE
(CHOICE OF)
Stuffed Pompano with Grand Marnier Beurre Blanc

Boudin-stuffed Quail with Collard Greens and Mustard Jus

THIRD COURSE
Rum Fruitcake, Rum Cherry Ice Cream, Caramel Sauce

FOURTH COURSE
Reviyawn Coffee Cocktail – Rum, Praline Liqueur, El Guapo Polynesian Kiss Bitters, Whipped Cream

DICKIE BRENNAN’S STEAKHOUSE – $65
REVEILLON TRADITIONAL

FIRST COURSE
Wild Hare and Andouille Gumbo

SECOND COURSE
Cornbread stuffed Quail with Molasses and Cane Vinegar Glaze, Parsnip, Garlic, Root Vegetable Purée

THIRD COURSE
Praline Parfait with Housemade Pralines

FOURTH COURSE
Irish Coffee

BOURBON HOUSE SEAFOOD AND OYSTER BAR – $65
REVEILLON TRADITIONAL

FIRST COURSE
Premium Oysters, Pomegranate Cranberry Mignonette, Caviar

SECOND COURSE
(CHOICE OF)
Foie Gras Mousse Croquembouche, Crab Fat Icing, Vanilla Sugar

Frisée Salad, Poached Egg, Lardons, Louisiana Lemon Vinaigrette, Fruit Cake Toast

THIRD COURSE
(CHOICE OF)
Oysters Rockefeller stuffed Flounder, Haricot Verts, Champagne Butter

Turkey Crépinette, Chestnut Stuffing, Baby Carrots, Fig-infused Turkey Glace

FOURTH COURSE
Chocolate Hazelnut Bûche de Noël, Chicory Anglaise

TABLEAU – $65
REVEILLON TRADITIONAL

FIRST COURSE
(CHOICE OF)
Seared Foie Gras, Brioche Crouton, Chestnut Butter, Cranberry Gastrique, Pecan Tuile, Winter Greens

Sweet Corn and Crab Soup

SECOND COURSE
Seared Diver Scallops, Lump Crab Gazpacho, Pomegranate, Basil

THIRD COURSE
Pan-seared Duck Breast, Roast Leg of Duck Confit, Dirty Rice, Local Satsuma Marmalade, Juniper Jus

FOURTH COURSE
L’éveil Cocktail – Chicory Coffee, Nocello, Triple Sec, Bruléed Orange, Sugar Rimmed Glass