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Julia Child tribute


  The late Julia Child would have turned 100 on Wednesday, Aug. 15. To celebrate the anniversary, Bayona (430 Dauphine St., 525-4455; www.bayona.-com) is serving a special menu this week in her honor.

  Child helped introduce French cooking and culinary culture to mod- ern American audiences, and she made an impact on Bayona chef Susan Spicer too.

  "She's been a hero of mine," Spicer says. "She dined here at Bayona a few times, and it turns out she was one of those icons who, when you finally get to meet them, are even greater in real life than you thought they could be. She was razor-sharp and also a lot of fun and just made you feel like you were the most interesting person in the room and the center of her attention."

  The speical four-course menu starts with a choice of pissaladiere (a Provencal-style pizza) or a confit duck gizzard salad. Next there's chilled seafood consomme with crab and an entree choice of summer duck pot a feu or flounder stuffed with salmon mousse with Champagne-truffle beurre blanc ("Julia loved beurre blanc," Spicer says). And for dessert? Birthday cake, of course. The menu costs $48 and is available through Aug. 18.

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