by Scott Gold
Broussard's restaurant, recently reopened after a major renovation and a changing of ownership, will now be serving a three-course jazz brunch on Sundays. This comes at the hands of the eatery's newly installed, French-born chef, Guy Reinbolt, who took over the 93 year-old restaurant's kitchen after its reopening this past September.
Fans of Broussard's, and it's "exotic," often over-the top French-Creole decor and cuisine (the grand reopening event featured a Napoleon Bonaparte impersonator as well as a costumed belle in a powdered wig and a gown festooned with Champagne glasses), are sure to be intrigued by the brunch offerings.
The new menu features classics like Eggs Sardou, shrimp and grits, and a poached chicken Cobb salad, as well as oyster, gumbo, and crab cake appetizers. Desserts include the de rigeuer bread pudding, sorbets, vanilla ice cream with bourbon sauce, and something called the "Lemon Lalapoussa Pyramid," adorned with an exotic fruit salsa and kiwi sauce.
A la carte sides such as truffle creamed spinach, andouille sweet potato hash, and "Brabrant potatoes
with parmesan-porcini oil," will be available in addition to the three-course meal, which ranges from $23 to $42, depending on one's choice of entree.
Naturally, no fancy brunch outing in the Big Easy would be complete without cocktails, and while Broussard's list offers the familiar milk punches, Grasshoppers, Corpse Revivers and of course a Ramos Gin Fizz, guests also have the option of indulging in $12 bottomless mimosas, which sounds like fun, if not a little dangerous.
Broussard's Sunday brunch menu will be available weekly from 10:30 a.m. to 2:30 p.m.