rib room celebrates the latest edition of its

Media: Cheryl Lemoine
504.782.2410; [email protected]
Omni Royal Orleans: Kent Wasmuth
504-529-7021; [email protected]
RIB ROOM CELEBRATES THE LATEST EDITION OF ITS ICONIC INTERNATIONAL CULINARY
SERIES WITH “SIMMER Sauté Santé THE FLAVORS OF FRANCE”
Iconic Restaurant Features Authentic Flavors Stemming From Culinary Immersion Trip
New Orleans, LA (November 3, 2011) – The Rib Room, located in the Omni Royal Orleans Hotel,
announces its seventh installment of the luxury hotel brand’s iconic Flavors of the World international culinary
series with “Simmer Sauté Santé - The Flavors of France”. Evoking the genuine essence of French food, wine,
Champagne and cocktails, a French-centric a la carte menu created by Rib Room Executive Chef Rene Bajeux will
be available for both lunch and dinner November 7 through December 24.
“This is an exciting program that spotlights the best flavors and culinary styles of one particular country each year,”
said Bajeux. “Being born and raised in Alsace Lorraine, France, this years French theme is especially exciting for
me as it allows me to go back to my roots and create many of the dishes that I grew up with and adore,” he added.
The Rib Room French Menu, which weaves classic traditions of French cuisine with updated, innovative flavors,
includes:
Appetizers
Paté de Canard et Noix de Grenoble, Moutarde au Vin Rouge Compote de Figue
Duck and Walnut Pâté, Red Wine Mustard, Fig Compote $9.5
Feuillete d’escargots de Bourgogne, a la Provençale
Feuilleté of Burgundy Escargot Provençal, Basil Garlic Butter and Pernod $9
Soup/Salad
Soupe a l’aignon Gratinée Franc Comtoise
Onion Soup Franc Comtoise $9
Tartine de Brie et Jambon Montagne, Coulis de Tomate et Concassé de Raisin
Tartine of Brie with Mountain Ham, Tomato Coulis and Concassé of Red Grapes $9.5
Entrées
Demi Canard Roti, Marine au Vinaigre de Modena et Miel local, Legume d’hiver Roti et Pommes de Terre
Douce
Rotisserie Half Duck, Balsamic Honey Glaze, Roasted Root Vegetable, Sweet Potato, Thyme Jus $24
Steak au Poivre Noir, Purée de Celeries Rave, Haricot Verts
New York Sirloin au Poivre, Celeriac Brown Butter Purée, Haricot Verts, Cognac Black Peppercorn Sauce $35
Saumon d’ecosse, Ragout de Champions, Roulade Legume de Nice, Beurre Rouge
Seared Salmon, Ragout of Mushrooms and Eggplant Niçoise, Beurre Rouge $29
Vivaneau et Crevette du Golfe Julienne de Legumes, Velauté au Champagne et Estragou
Roulade of Red Snapper with Gulf Shrimp, Julienne of Winter Squash, Champagne Velouté $25
Desserts
Profiterole et sa Crème Glacé a la Vanilla, Sauce au Chocolat au lait
Profiterole with Tahitian Vanilla Ice Cream, Milk Chocolate Sauce $6
Crêpes, Mousse au Chocolat et Noisette et Banana
Crêpes with Hazelnut Chocolate Mousse and Banana $6
Boucée de Fruit d’Hiver et Crème au Rhum del la Nouvelle Orleans
Bouchée of Stone Fruit with New Orleans Spiced Rum Cream $6
Featured French wines include:
Nicolas Feuillatte Champagne; Perrin Reserve Cotes du Rhone Blanc; Commanderie de la Bargemone Rosé; Olivier
Leflaive Les Setilles; Pascal Jolivet Sancerre; Mont Tauch Reserve Grenache Noir; Perrin et Fils Cotes du Rhone
Rouge; Domaine Faiveley Mercurey; Chateau Reysson Haut Medoc.
Featured French-inspired Cocktails include:
Martini a la Francaise (French martini with vodka, chambord and pineapple juice)
Epices de Baies (berry spice chambord flavored vodka, honey syrup, fresh lemon juice, blackberries, sliced
jalapeños and ginger beer)
Frappe de Framboises (framboise milkshake with chambord flavored vodka, chambord black raspberry liqueur,
vanilla ice cream, half & half, simple syrup and fresh raspberries)
A limited French menu consisting of both featured appetizers, soup and salad, will also be available in the bar.
Designed to capture the senses, this authentic experience was an exploration of French cuisine, including a
trip to France by Omni’s culinary team. In early September, 45 of the brand’s executive chefs and culinary leaders
embarked on a tour visiting renowned vineyards, food producers, restaurants and other significant sites. Beginning
in Paris, the Omni group attended Palais des Thés tea training; visited caves at famed Champagne maker Nicolas
Feuillatte and winemaker Maison Champy in Burgundy; toured vineyards and participated in the harvest in the Loire
Valley and Bordeaux including Domaine Pascal Jolivet, Domaine de la Perrière, Le Club Mouton Cadet, Château
Belgrave and Château Cantemerle; learned about mustard preparation with Moutarde Fallot and dined along the
Seine River overlooking the Eiffel Tower among their many stops.
“France is known for its classic cuisine, and we are delighted to bring its authentic flavors and showcase its
innovation and accessibility to our guests,” said Stephen Rosenstock, senior vice president of food and beverage for
Omni Hotels & Resorts. “Our hope is that they will discover delicious offerings similar to what they might find
throughout the French countryside or at the newest Parisian brasseries.”
To learn more about “Simmer Sauté Santé - The Flavors of France,” including menus, wine lists, photos
and videos from the trip and recipes, visit Omni’s Culinary Stirrings website. Guests can also visit omnihotels.com
or call 1-800-The-Omni. Follow Omni Hotels & Resorts at twitter.com/omnihotels or at twitter.com/omnihotelsPR.
About the Rib Room at the Omni Royal Orleans
The Rib Room and the Omni Royal Orleans were originally the creation of a group of prominent New Orleans
businessmen. The location previously served as the site of the landmark St. Louis Hotel, where the phrase “free
lunch” was inaugurated - a custom established in the hotel’s bar to help provide nourishment to noontime imbibers.
To distinguish itself from the existing "Grand Dames" of New Orleans French Quarter restaurants, the Rib Room
focused its menu on hearty beef dishes, catering to a predominantly male clientele. Although menu and dining
trends have changed over the years, Prime Rib has remained the Rib Room’s "Tour de Force" among loyal patrons
representing the city’s business, social and political elite as well as a host of celebrities who have dined at this
famous New Orleans eatery including The Rolling Stones, Lenny Kravitz and Nicholas Cage, to name a few.
The Zagat-rated Rib Room boasts an exceptional wine list, premium cocktails, outstanding service, opulent décor
and grand windows for the best people watching in town. The Rib Room is open daily from 6:30am to 10pm. For
more information, visit ribroomneworleans.com.
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