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Café Degas

3127 Esplanade Ave, New Orleans, Louisiana 70119,  (504) 945-5635

La Salad Au Crabe

Jumbo lump crab meat, shaved fennel, baby arugula, grapefruit, mint with tarragon vinaigrette and crispy shallots

La gratinée d'oignon

Our famous French onion soup with croutons and melted Swiss.  A signature item at Café Degas.

L'assiette de patés

House made patés with saucissons, fig mustard, cornichons

COOLinary

One of our offerings during COOLinary August

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The longest running and most Gallic French Restaurant in New Orleans

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Featured Recipe


Dijon Crusted Rack of Lamb with Arugula Pesto Sauce

Mustard paste ingredients
 
 1 pinch fresh thyme
 1 pinch salt and pepper
 1 tbsp Dijon mustard
 1 tbsp Creole mustard
 3 tbsp bread crumbs
 1 tbsp butter
 
Method: Mix all ingredients into a bowl into a paste.
 
Rack of Lamb
 
 1 lamb rack (8 chops)
 2 tbsp 80/20 oil (80% olive oil, 20% soy oil)
 pre heat oven 400 degrees
 
Cooking method: Heat oil in a large sautee pan. When very hot, add the un-crusted rack of lamb and sear 1 minute on each side. Remove the rack and spread the paste on the meat side of the rack then place rack in a baking pan and place in hot oven for 15 minutes.
 
After 15 minutes, put pan under broiler for 3 minutes to add crispness to the crust. Remove from oven and let rest. After a few minutes resting, cut into chops and spoon the Arugula Pesto on top.
 
Arugula Pesto ingredients
  
 2 oz. Arugula
 1 tsp minced garlic
 1 tbsp pinenuts
 t tsp lemon juice
 3 tbsp olive oil
 
Method: Place all ingredients except for the oil into a blender on Puree setting. As the ingredients blend, add the oil slowly into the mix until thoroughly blended.
 
Spoon the pesto over the rack before serving.

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