Since 1918, Arnaud’s has been a cornerstone of New Orleans dining in the French Quarter, with a commitment to quality Creole cuisine. It was founded by French wine salesman Arnaud Cazenave; after his passing in 1948, his daughter, Germaine Cazenave Wells carried the torch, running the restaurant until 1978. That year Archie and Jane Casbarian took ownership, lovingly restoring the dining rooms and menu to their original grandeur. Today, the tradition continues under the care of their two children, with Katy and Archie Casbarian running the restaurant alongside Jane.

Central to Arnaud’s storied menu is a dish steeped in royal history: Soufflé Potato. Twice-fried and puffed into golden, pillow-like perfection, these potato slices are served piping hot alongside a house Béarnaise sauce. While considered a difficult French technique to master, it originally occurred by accident. In 1837, Chef Jean-Louis-François Collinet had dropped potato slices into hot oil in preparation for a royal visit, only to pull them out when King Louis-Philippe and Queen Marie-Amélie’s train was delayed. When the royals finally arrived, he plunged the potatoes back into oil that was now much hotter than before. That sudden burst of heat caused the slices to puff into what became known as pommes de terre soufflés.

At Arnaud’s, this famous dish lives on through 28-year-veteran Norris Sam. Sam started in housekeeping before moving into the kitchen, first washing pots, then working his way up through prep. It was there that he watched “The Man”—the cook responsible for the restaurant’s potato soufflé at the time—and knew he wanted to learn the technique himself. Sam prefers Brabant potatoes made from Russets, letting them sit out for a couple of days to dry, which makes them easier to slice thin and even.

While the dish is traditionally served with Béarnaise, Norris also has a soft spot for Arnaud’s white remoulade sauce—a versatile favorite that pairs beautifully with dishes like fried shrimp, one of his favorites on the menu. Get the white remoulade sauce recipe for yourself. Please also visit our recent transactions.

Featured image courtesy Kenny Morrison.