Chef Biography
In the beginning, there was Chef Paul. And for Frank Brigtsen, as for several other Louisiana chefs who trained with Paul Prudhomme, that association would prove both an asset and a liability through the early years of their careers, when they were inevitably known as Prudhomme‚ proteges. Brigtsen was the first of Prudhomme’s students to succeed on his own.
He succeeded so well, in fact, that he was named‚ Best Chef, Southeast, by the prestigious James Beard Awards. Some of the newest up-and-coming chefs have cooked with Prudhomme and then spent time cooking with Brigtsen, a sure sign that all the best students are called to be teachers someday. Brigtsen met Prudhomme before K-Paul‚ became a mecca in New Orleans‚ French Quarter. Prudhomme was executive chef at the Brennan family‚ Commander‚Palace, where Brigtsen started an apprenticeship in 1971. Brigtsen continued to cook while attending Louisiana State University in Baton Rouge and eventually returned to Prudhomme and the bustle of K-Paul. Brigtsen blackened innumerable redfish during that time, while learning a lifetime of culinary skills from the Cajun master. At K-Paul, Brigtsen was named the first-ever night chef, finally rising to the position of executive chef as Prudhomme’s cookbooks and globe-trotting appearances kept him out of town more and more.
With the acceptance and encouragement of Prudhomme, Brigtsen went out on his own in 1986. He found a charming, multi-roomed old house in the Carrollton section of New Orleans, just a few steps from a bend in the Mississippi River, and hung out a shingle that read, simply, Brigtsen’s. At the start, everyone talked about the Prudhomme connection and the Prudhomme influence, even as this established his own style. As sometimes happens, it was the national media that first took Brigtsen seriously: Food & wine magazine, the Zagat Survey, Gault-Millau, Travel/Holiday, Champagne Mumm‚ Order of the Cordon Rouge. The local media listened, finally giving Brigtsen’s the coveted‚ Äúfive beans‚ in the Times-Picayune. The aforementioned James Beard Awards designation is one of many superlatives attached to the Brigtsen name. Following Hurricane Katrina, Brigtsen quickly reopened his restaurant, much to the delight of the city. Today, with his wife and partner Marna, Brigtsen keeps his eyes (and his mind) open for whatever idea, whatever ingredient, whatever ethnic combination earns a voice somewhere in the nation. After that, he applies his judgement and his own hand — just as fine chefs and cooks have always done in Cajun country.
Recipes
Rabbit Tenderloin with Sauteed Spinach and Creole Mustard Sauce
Serving: 4 Print Rabbit Tenderloin with Sauteed Spinach and Creole Mustard Sauce By Great Chefs December 10, 2015 Rabbit tenders sparked with Cajun spice mixtures and fried golden brown are combined with rabbit sausage and served with wilted spinach and Creole mustard sauce. To reduce time and preparation but still enjoy this flavorful dish, shape […]
Oysters Gratin
Serving: 4 Print Oysters Gratin By Great Chefs August 30, 2015 This is an unusual pairing of meat and seafood, but one which is particularly effective because the spices in the Italian sausage are equally delicious with oysters. You may purchase bulk sausage, hot or mild, if you prefer, but this blend is simple to […]
Cheese Grits Cake
Serving: 6 Print Cheese Grits Cake By Great Chefs April 23, 2014 These cheese grits cakes are served with a relish of bell pepper, corn, and mirliton, a pale green pear-shaped vegetable popular in New Orleans and also known as chayote squash. Chef Brigtsen manages to blend flavors from Southern cooking, New Orleans, and the […]
Fresh Berries in Champagne Sabayon
Yield: 1 cake Serving: 6-8 Print Fresh Berries in Champagne Sabayon By Great Chefs April 23, 2014 The name of this dish is too simple for Frank Brigtsen’s lovely dish combining pecan pound cake, sabayon, fresh berries, and creme fraiche. The old-fashioned pound cake could easily be used with other combinations, such as peaches and […]
Oysters Gratin
Serving: 4 Print Oysters Gratin By Great Chefs April 23, 2014 This is an unusual pairing of meat and seafood, but one which is particularly effective because the spices in the Italian sausage are equally delicious with oysters. You may purchase bulk sausage, hot or mild, if you prefer, but this blend is simple to […]
Crab Meat, Spinach, and Mushrooms in Phyllo
Serving: 4 Print Crab Meat, Spinach, and Mushrooms in Phyllo By Great Chefs April 23, 2014 Celebrated New Orleans chef Frank Brigtsen adds the zing of cayenne to his seasoning blend, and it brightens the taste of the crab meat filling in these pretty golden phyllo pouches. He uses Louisiana blue crab for his recipe; […]
Pan-roasted Snapper with Crabmeat and Roasted Garlic – Sun-dried Tomato Butter
Serving: 6 Print Pan-roasted Snapper with Crabmeat and Roasted Garlic – Sun-dried Tomato Butter By Great Chefs April 23, 2014 Louisiana has such an embarrassment of riches from rivers, lakes, and sea that creative chefs instinctively call on the bounty for new recipes. Here, Chef Frank Brigtsen tops a sauteed fillet of snapper with crabmeat […]
Rabbit Tenderloin with Sauteed Spinach and Creole Mustard Sauce
Serving: 4 Print Rabbit Tenderloin with Sauteed Spinach and Creole Mustard Sauce By Great Chefs February 2, 2014 Rabbit tenders sparked with Cajun spice mixtures and fried golden brown are combined with rabbit sausage and served with wilted spinach and Creole mustard sauce. To reduce time and preparation but still enjoy this flavorful dish, shape […]
Blackened Yellowfin Tuna with Roasted Vegetable Salsa and Smoked Corn Sauce
Serving: 6 Print Blackened Yellowfin Tuna with Roasted Vegetable Salsa and Smoked Corn Sauce By Great Chefs February 2, 2014 James Beard Award-winning Chef Frank Brigtsen gives a tip of the toque to fellow New Orleans Chef Paul Prudhomme, who started the whole “blackened” thing. Here, Brigtsen blackens tuna steaks with Prudhomme’s seasoning, then serves […]
Banana Bread Pudding with Banana Rum Sauce and Whipped Cream
Serving: 12 Print Banana Bread Pudding with Banana Rum Sauce and Whipped Cream By Great Chefs February 2, 2014 Bread pudding is a wonderful way to use up day-old bread, and very popular in New Orleans. Chef Frank Brigtsen’s recipe is a wonderful cross between bread pudding and Bananas Foster, New Orleans’ famous flaming bananas […]
Cochon de Lait (Pit-roasted Pig) with Apple-Raisin Rice
Serving: 20 Print Cochon de Lait (Pit-roasted Pig) with Apple-Raisin Rice By Great Chefs February 2, 2014 Cochon de lait is a Cajun treat, often cooked in a pit in the ground. The average home oven is not large enough to accommodate an entire 30-pound pig; if you don’t have access to a large commercial […]
Apple-Raisin Rice
Serving: 20 Print Apple-Raisin Rice By Great Chefs February 2, 2014 Rice is a mainstay in New Orleans cookery. For the holidays, celebrated New Orleans chef Frank Brigtsen dresses his up with green apples, raisins, and his Creole seasoning mix (recipe given below). Ingredients Pork fat – 1/2 cup (drawn of the pig during cooking) […]
Restaurant Information
Phone : 212-580-4300
Address : 723 Dante StNew Orleans, LA 70118