A festive supper to celebrate the end of Advent and the arrival of the New Year, Réveillon is a New Orleans Creole tradition that’s been revived by the city’s restaurants—and you don’t have to fast (as was customary) or wait until after midnight mass to take part. Most participating restaurants (there are about 50) celebrate Réveillon with a prix-fixe menu for the entire month of December. At Commander’s Palace, chef Tory McPhail’s take on the lavish feast is a 7-course affair that might include bourbon-roasted figs and foie gras, gamebird cassoulet, and bread pudding souffle. Restaurant R’evolution, a relative newcomer and joint endeavor of John Folse and Rick Tramonto, presents a four-course dinner with haute versions of favorites like turtle soup (shown), gumbo, and shrimp and grits.
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Réveillon at Restaurant R'evolution
A festive supper to celebrate the end of Advent and the arrival of the New Year, Réveillon is a New Orleans Creole tradition that’s been revived by the city’s restaurants—and you don’t have to fast (as was customary) or wait until after midnight mass to take part. Most participating restaurants (there are about 50) celebrate Réveillon with a prix-fixe menu for the entire month of December. At Commander’s Palace, chef Tory McPhail’s take on the lavish feast is a 7-course affair that might include bourbon-roasted figs and foie gras, gamebird cassoulet, and bread pudding souffle. Restaurant R’evolution, a relative newcomer and joint endeavor of John Folse and Rick Tramonto, presents a four-course dinner with haute versions of favorites like turtle soup (shown), gumbo, and shrimp and grits.
