Everything about Oysters Rockefeller totally explained
Oysters Rockefeller is a famous
oyster dish created at the
New Orleans institution
Antoine's. Antoine's was founded in 1840 by Antoine Alciatore, who moved to New Orleans after two frustrating years in New York to open a restaurant of his own. The dish was named Oysters Rockefeller after
John D. Rockefeller, the richest American at the time.
Jules Alciatore, Antoine's son, developed Oysters Rockefeller based on another of his recipes in the face of a shortage of
French snails and diners' declining taste for them, substituting
oysters for
snails. Antoine's has been serving the original recipe dish since
1899. Oysters Rockefeller has been described as a combination of
oysters,
parsley, and
parmesan cheese, topped with a rich
sauce of
butter,
herbs and
breadcrumbs.
Though many New Orleans restaurants serve dishes purporting to be Oysters Rockefeller, Antoine's claims that no other restaurant has been able to successfully duplicate the recipe. Knock-off versions of the dish have proliferated in New Orleans, developed to capitalize on the fame of Antoine's signature dish, but because the recipe for Oysters Rockefeller was passed down from the creator, Jules Alciatore of Antoine's to his children, and has apparently never left the family's hands, competing restaurants have had to formulate their own recipes. While many have achieved the trademark green color of the original — a color easily attainable by using spinach in the recipe — it's said that few get the flavor of Antoine's recipe right; furthermore, Antoine's chefs have repeatedly denied that the authentic recipe contains spinach, and an analysis by author
William Poundstone indicated that the primary ingredient was actually parsley.
Malcolm Hebert, native Louisianan, cookbook author and wine and food editor, also indicates the original recipe didn't have spinach and he gives a slightly different version and adds the all-important ingredient
Herbsaint (or substitute
Pernod).
Further Information
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