NEW ORLEANS (press release) – Broussard’s Restaurant will offer its final special centennial menu showcasing a key Louisiana ingredient—citrus—in each of the three courses beginning Dec. 1. The menu will serve as its Reveillon menu throughout the holiday season. Broussard’s has been celebrating 100 years of French-Creole cuisine all year long with special pre-fixe menus featuring ingredients that play an integral part in the culture of New Orleans—coffee, spices, rice, and pecans. “Celebrating 100 years of culinary traditions has been an honor,” said Chef Jimi Setchim. “This final menu features one of my favorites ingredients—citrus. My wife and I grow citrus trees in our yard and are constantly looking for ways to squeeze in more, literally—in our salads, sauces, desserts and more. We hope this year of special menus has been equally special to all who have joined us and we look forward to having you again.”

Louisiana’s hot, humid summers and short, mild winters allow for a variety of sweet citrus to be grown and then harvested in late fall or early winter, just in time for Reveillon. Chef Jimi’s citrus menu features satsuma cured salmon with johnny cakes, crème fraiche, and Cajun caviar; and kale and avocado salad with kumquats, red onion, candied almonds, and citrus-dijon vinaigrette. For dessert, two items feature Louisiana citrus: kumquat marmalade spice cake with pink peppercorns, pecans and candied kumquats, and Meyer lemon panna cotta with strawberry jam and a rosemary shortbread cookie.

To make reservations at Broussard’s, please visit or call 504-581-3866.