Eggs Sardou Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms are warmed in a 175°F oven for five to
L'Auberge Espagnole him. He subsequently runs away on his first day on the job and pursues his dream to become a writer, recounting the story of his experiences in the "Auberge Espagnole". The phrase "auberge espagnole" literally means "Spanish inn" or "Spanish hotel". It is a French idiomatic expression originally referring to a place where you can only eat what you bring and by extension, a place or situation where you only find what you brought. A second, more neutrally connoted and recent interpretation of the phrase is a dinner diversified by the fact that each guest has contributed some part of