Chef Biography
Michael Roussel was born in New Orleans in 1938. He became a busboy, then a waiter at Brennan’s on Bourbon Street, and led the procession carrying chairs, silverware, linens and dishes to the new restaurant on Royal Street in 1956. He worked his way up to head waiter and maitre d’ before going into the army and serving in Vietnam. He was assigned to work with the former chef at the Antler’s Hotel in Colorado Springs, and went to Cook & Bakers School at Fort Lee in Virginia, graduating with honors, and was promoted to Head of Mess at Fort Carson, Colorado.
After discharge, he returned as First Apprentice to Chef Paul Blange at Brennan’s. When the Brennan family split their properties, he moved to become chef at Commander’s Palace for 5 years, before returning to Brennan’s on Royal as executive chef in 1974 where he remained for the next 30 years.
Great Chefs Television had worked with him on the Chef’s Charity and he was one of the first chefs to be featured in the early 1980’s on the PBS series, Great Chefs of New Orleans. Later he prepared Bananas Foster for 12,000 people at President Reagan’s second inaugural in 1985, and in 1988, prepared Creole food for Russia’s Mikhail Gorbachev and President Reagan. He retired from Brennan’s in early 2005 and passed away in mid-2005, just before Hurricane Katrina struck New Orleans.
Brennan’s reopened earlier in 2015 by Ralph Brennan, and “Chef Mike’s” kitchen still hums today like he has never left.
Recipes
Oyster Soup
Serving: 8 Print Oyster Soup By Great Chefs November 16, 2015 Plump oysters lend a fresh sea taste to a delicately-flavored cream soup. This is one of the favorites at Brennan’s French Quarter Restaurant. Ingredients Unsalted Butter – 1 cup Garlic – 2 tablespoons, minced Celery – 2 cups, minced Green Onions – 1 cup, […]
Absinthe Suissesse
Serving: Makes 1 drink Print Absinthe Suissesse By Great Chefs November 16, 2015 One of New Orleans’ classic drinks, the Absinthe Suissesse is shaken vigorously or blended. The contemporary cocktail is made with Herbsaint or Pernod to obtain the licorice flavor of the banned absinthe. Ingredients Crushed Ice – 4 ounces Egg White – 1 […]
Bananas Foster
Serving: 4 Print Bananas Foster By Great Chefs November 16, 2015 There may be no dish more identified with New Orleans and Brennan’s than Bananas Foster. Chef Roussel, who has been in the Brennan’s kitchen for decades, knows exactly how to make it. This is how it’s done, tableside, at Brennan’s, flames and all. Ingredients […]
Eggs St. Charles
Serving: 8 Print Eggs St. Charles By Great Chefs November 16, 2015 This is one the signature dishes at Brennan’s, where locals and visitors alike congregate for one of the world’s great breakfasts. If you can’t imagine fish for breakfast, try this version! Ingredients Trout fillets – 4 (alt. any white-fleshed fish) Milk – 1-3/4 […]
Eggs Sardou
Serving: 8 Print Eggs Sardou By Great Chefs November 16, 2015 Brennan’s signature breakfasts include all sorts of rich egg dishes. Eggs Sardou combines poached eggs with creamed spinach and artichoke bottoms. The dish is silky, a wonderful combination of simple ingredients. Ingredients Creamed Spinach Unsalted Butter – 1 cup White Onions – 1-1/2 cups, […]
Grillades and Grits
Serving: 8 Print Grillades and Grits By Great Chefs November 16, 2015 This hearty breakfast dish is so delicious you’ll want to have it for lunch and supper, too. Veal or beef round is pounded thin and simmered in a sauce that includes tomatoes, peppers, and onions, similar to “Swiss steak.” It is one of […]
Eggs Hussarde
Serving: 8 Print Eggs Hussarde By Great Chefs November 16, 2015 New Orleans considers brunch to be one of the best meals of the day, and Brennan’s is famous the world over for its magnificent brunch dishes. Eggs Hussarde is one of their signatures (look also for Eggs St. Charles andEggs Sardou), combining Marchand du […]