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
Cuisine of the Central African Republic "maboké". Manioc flour is used for preparing fufu. There are three types of restaurants in Bangui. Some focus on foreign cuisine, such as 'Relais des Chasses', 'La Tentation' and 'L'Escale', which are orientated towards French food, and 'Ali Baba' and 'Beyrouth', which serve Lebanese cuisine food. There are a large number of African restaurants, such as the "Madame M'boka", a favorite of the locals. A number of bars and street food stalls compliment Bangui's culinary scene. Alcoholic beverages served are locally brewed beer, palm wine and banana wine. Non-alcoholic beverages that are drunk include ginger beer. Village ecologique Boali en