Bernadette's

Most Interesting Dishes

Dear Tom: I read your column, and have always been a fan of the places you write about, so i just HAD to share this with you. I have recently had the pleasure of dining at one of South Louisiana’s well kept secret spots; Bernadette’s Restaurant in Burnside Louisiana. I realize it’s a bit of a drive from the city, but it’s well worth the time spent. It’s “by reservation” only, and upon entering the place my guest and I were greeted at the door by staff, offering complimentary champagne, which we enjoyed in the parlor. I must also state that the “restaurant” is a 1840's plantation-style home; very ambient and extremely inviting as a place to dine. As we were seated at our table, I noticed the extensive wine list and was impressed. For appetizers, we had the Fricassee D’escargots” topped with a Bordelaise sauce with French bread, and the “Fruit De Mer” cocktail with colossal crabmeat, jumbo Gulf shrimp and an incredibly tasty cocktail sauce. I personally am not usually a cocktail sauce fan, but this was definitely one of, if not the best, I’ve ever sampled. Secondly, I had the Crab et mais Bisque, which was a wonderful marriage of the sweetness from the corn and the spiciness of Cajun dishes. My guest had the Salade de Champignon, with marinated mushrooms tossed with a French vinaigrette, and strawberries on top of arugula. For our entrees, my guest ordered the "Medallion de Veau Piccata". The veal was fork tender! Better than any other veal I’ve eaten at an Italian restaurant. The highlight of the meal was my “Filet de Beouf Wellington, cooked to a perfect medium-rate, served in a light puff-pastry with pate foie gras, duxelle of mushroom, and was smothered in a black truffle sauce. The combination of such amazing ingredients is a rare find, and an amazing beef wellington is even more rare. The purpose of our meal was to celebrate our anniversary, and while dining, the Chef prepared a "Café Flambe" with hints of citrus chocolate, with whipped cream prepared table-side! We also sampled the “crepe au fruit frais”, with fresh berries sauteed in a little port wine sauce. All in all, it was one of the most incredible meals I’ve ever eaten, and HAD to write you about it. It was an amazing dining experience and have told all my friends. We will definitely make the trip back and enjoy ourselves again. Sincerely, Katherine Johnson