When chef René Bajeux returned to his namesake restaurant in the Renaissance Pere Marquette after Hurricane Katrina, he and two cooks served food in the hotel’s lobby for a short time. As time passed and the hotel wrangled with their insurer, he became frustrated and decided to take some time off. Then he received an offer to take over the kitchen at La Provence.

Prime rib is the boiled lobster of the beef world. Eating it requires no shell cracking or claw removal, but the experience is still primal. Chef Rene Bajeux has taken over The Rib Room’s kitchen; the restaurant’s signature prime rib …

Ingredients • 6 baking potatoes (Kennebec or similar) • ½ gallon vegetable or peanut oil • Sea salt • Medium size spray bottle with a solution of 50% water and 50% cane vinegar Directions Pour the oil into a deep …

4 dashes Peychaud’s bitters 3 oz fresh orange juice 1 oz Steen’s cane syrup 4 drops orange flower water 4 oz Maker’s Mark Bourbon Abita Satsuma Beer Garnish: Half an orange peel Add all the ingredients, except the beer, to …

1 cup all-purpose flour 1 teaspoon Cajun seasoning 1/2 teaspoon black pepper 2 pounds chicken wings 4 to 5 cups canola oil 3 tablespoons unsalted butter 2 tablespoons honey 2 tablespoons Steen’s cane vinegar 1 1/2 tablespoons Tabasco garlic pepper sauce …

1 lb. jumbo lump crabmeat 16 oz. whipping cream 4 large fresh shrimp, peeled and deveined 4 tsp. fresh parsley, chopped 4 tsp. fresh tarragon, chopped 4 tsp. fresh cut chives ½ cup shallots, small diced ½ tsp. chopped garlic …

4 4 oz portions puppy drum 8 10/15 count shrimp, butterflied 8 oz jumbo lump crab meat 6 oz meunière sauce 6 oz crab sauce All-purpose flour, for dredging Kosher salt and freshly ground black pepper 4 large eggs 3 …

1 lb. bacon, medium diced 1 lb. Andouille, medium diced 4 tbsp. vegetable oil 4 tbsp. flour 8 cups vegetable stock 3 large yellow onions, peeled and chopped 3 ribs celery, chopped 1 green bell pepper, cored, seeded, and chopped …