History > Casbarian Continues The Legend [In the Beginning] [Count's Menu] [Germaine Wells] [Pre-War Boom] [Prohibition Days] [Casbarian] [Ghost Stories] [Creole Sayings] [Tidbits] [Creole Cuisine] View some of The Count's old menus: [Early Menu A] • [Early Menu B] The following are other statements culled from the Count's early menus that we find especially poignant: Important! To our Guests "We mean no offense...but in these strange, disturbing days of ultra money consciousness, we feel that the following hint of caution is not extremely out of place: We serve special lunches and dinners daily at popular prices. These are what we call the bargains of the restaurant industry...but remember that when you order a la carte you pay for each article separately excepting bread and butter. It requires a great deal of extra help in the kitchen and an extensive stock of goods on hand to do justice to this sort of service. We have reduced many articles as much as possible. Nevertheless, to avoid painful surprises, look over the menu prices carefully before ordering. The waiter or headwaiter will help you as far as portions are concerned." Note: Does this mean that the waiters would help to clean your plate? More...To Our Guests "Some of the names in this menu will probably puzzle you. They are the names of dishes belonging to what we call "La Cuisine Classique," as expounded by great chefs, past and present, such as Careme, Dubois, Bernard of Paris, Escoffier, Francatelli of London and Florence, Ranhoffer, Oscar, Rector of New York, and many in New Orleans too numerous to mention...we cannot simplify, alter or change them. The waiters will gladly tell you what they constitute. Everything progresses - customs and modes of living change with the passing of time. The Art of Cooking will inevitably follow the same trend. Very commendably, we do not eat half of what we ate in the past. Our tastes are becoming more and more exacting, and the chefs of tomorrow will probably, without changing the fundamental culinary principles created by the past masters, evolve an Art of Cooking more simple, more scientific, more precise, in keeping with the tendencies, changes and needs of the times. But why worry. Let us appreciate and enjoy now its subtle, savoring, satisfying goodness." About New Orleans (The Count, 1933) "New Orleans, justly termed the Paris of America," has also the distinction of being the Second Port in the New World; but we may add safely and without boasting that it stands second to none in the variety and excellence of its food." Author's note: The more things change, the more they stay the same Cooking in NEW ORLEANS has a cachet all its own: "C'est la cuisine Creole."...Although the delicacy and artistry of the French School predominates through it, it has also the piquancy and tang of the Spanish, with the simplicity and wholesomeness so much favored by the early colonists in America." [»top] • [»History - Topics] [»website comments] Arnaud’s - New Orleans Restaurant ©2006 Arnaud's Restaurant, Inc.