Bananas Foster is most-requested item at the Big Easy's Brennan's
Tribune
by Donna Lou Morgan, Food Editor
NEW ORLEANS - The "grand Creole breakfast" was invented at Brennan's Restaurant, in the French Quarter, about 50 years ago. The meal has made the restaurant famous.
With good reason.
The original poached egg dishes, with dozens of under-and over-layers and sauces, are terrific food. Gourmets and gourmands would be hard pressed to find more artfully prepared eggs. Some of the finest are St. Charles (atop fried trout), Sardou (creamed spinach and artichokes with hollandaise), the Hussarde (Canadian bacon and marchand de vin sauce). The oyster soup that begins the meal and the Bananas Foster that ends it, along with the crispy hot French bread, make the breakfast spectacular.
According to Chef Michael Roussel, Bananas Foster was invented in the 1950s when the restaurant's founder Owen E. Brennan wanted to find an interesting way to use bananas.
"New Orleans was the major port of entry for bananas shipped from Central and South America," recalls Chef Mike. "Mr. Brennan decided we needed to promote the plentiful fruit and he challenged his chef Paul Blangé to create an interesting dish." Bananas Foster was the result. Little did anybody realize the dish would go on to become an international favorite appearing on the menus from New Orleans to Paris. Brennan's serves 35,000 pounds of bananas in Bananas Foster annually. The dessert is the most-requested item on Brennan's menu.
Chef Mike has taken the "Bananas Foster Show" on the road for charity and trade promotions. He has demonstrated the dish in Russia, Italy, Ireland, England and Japan.
"Do not be afraid to attempt the dessert in your kitchen. It is simple."