New Orleans

This past week I was lucky to travel on another work trip to a location I had never been before. J has been here before but I hadn’t. I still wish we could have gone together but he had to stay home with school and work.

The meeting took place at the Hotel Monteleon. It was about a block off of Bourbon Street on a much quieter side street with lots of antique shops. The hotel was beautiful and is known for its moving carousel bar in the lobby. We arrived around 3 pm with some time to explore and the hotel was perfectly located for walking around.

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One of the first places I walked with one of my co-workers was Cafe du Monde. Since it was a Monday afternoon, we easily got a table and enjoyed some beignets and some hot chocolate.

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It was amazing how simple and small the restaurant was. The wait staff simple went down a cafeteria style line and gathered the food to be served.

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I really enjoyed walking around New Orleans. It was a very easy city to navigate and during the day I felt very safe. I ventured into some of the shops on canal street and enjoyed the scenery there.

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After a long day of meetings, I was also really lucky to enjoy a wonderful dinner hosted by the event at Broussards. It was a wonderful restaurant and we enjoyed many of the dishes shared at the table.

Here are some pictures from the restaurants website:

Broussards New Orleans Restaurant French Quarter Bourbon street

Broussards New Orleans Restaurant

New Orleans, Broussards, Restaurant

Here are some of the dishes we tried at the table:

Hot Appetizers:
FLASH-FRIED CALAMARI
In a Creole tomato & olive relish with freshly ground black pepper

CRABMEAT BROUSSARD
Crabmeat Baked in Artichoke-Brie B├ęchamel, Surrounded by Herbsaint Spinach

ESCARGOT PERSILLADE
Baked Burgundy snail and shitake mushrooms in garlic parsley butter, with a hint of Herbsaint demi glace, set in a Phillo cup shell

Soups:
TRIO OF SOUPS
Demi-Tasse of Shrimp Bisque, Gumbo and Turtle Soup

My entree was a special of the evening but it was a Salmon with crab meat and cous cous.

For desert we tried the following:
Crepes Broussard
Crepes Rolled with a Cream Cheese, Brandy Pecan Stuffing and Served in a Strawberry Sauce

Bananas Foster
Bananas Sauteed in Rum, Brown Sugar, Butter and Cinnamon. Served over Vanilla Ice Cream.

Cranberry Almond & Raisin Diplomat Pudding
Served with Bananas Foster Sauce

It was a wonderful trip!