This editor is officially obsessed with eggs Sardou, and New Orleans chef and author Leon Galatoire, who served up brunch in Roux's kitchen Sunday morning, is to blame.
Roux co-owner Suzanne Perry invited Galatoire, owner of legendary Bourbon Street restaurant Galatoire's, to prepare two prix fixe meals this week at her Tampa eatery. He knows folks in the area, and said he'd love to come after she reached out, Perry said.
I drank copious amounts of coffee while my dining companion sipped a Bloody Mary, which Roux garnishes with an bright red crawfish, before Galatoire's Creole grub began filing out of the kitchen.
First came petite and delicious oyster vol-au-vents (puff pastry cases filled with Gulf oysters), and then a French roasted garlic soup topped with house-made croutons radiating buttery, garlicky goodness. I wanted to lick the bowl.
The third offering we tasted was the Galatoire Goute, a signature appetizer served at the visiting chef's restaurant made up of shrimp remoulade, crabmeat maison that my brunch date loved and oysters Rockefeller. It's priced as "$20+" on the Galatoire's menu online (totally worth it if you visit).
According to Perry, the more than 100-year-old Galatoire's Restaurant is known for the food we tried, including the soup. I quit downing caffeine after our entrees arrived: Louisiana Gulf shrimp etouffee, and my beloved eggs Sardou.
Artichoke bottoms cradled my poached eggs over a lovely layer of creamed spinach. The dish was covered in a stellar hollandaise sauce, too. It was decadent and flavorful and I'll be stopping by Galatoire's the next time I'm in NOLA to score another taste.
We finished our meal with spoonfuls of creamy bananas Foster, and the chef made his away around the room, introducing himself to each table shortly after.
"I love Tampa," Galatoire said, adding that he tours throughout the country for pop-up chef events similar to Roux's.
Galatoire's second (and final) multicourse feast will happen at Roux Monday evening. He's crafting eggplant and seafood au gratin, oysters en brochette and more.