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
Guianan cuisine Guianan cuisine French Guianan Cuisine or Guianan Cuisine is rich of different cultures that blend in French Guiana, Chinese restaurants alongside Creole restaurants in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. Guianan Cuisine originally concerned Creole cuisines, bushi-nengues cuisines, and Native American cuisines. All these cuisines have many ingredients in common : Creole cuisine blends flavors of tropical products Amazonian many from the forest as cassava, awara the comou and game. But many dishes have their roots deep in Africa, Asia, India and Europe. What gives it that spicy and subtle flavor. On the local market, instead of obligatory