Souvenir
lD'Ul
)\~staurant Antoin~
I
Fonde' en 1840
1RO~ 1. EUciatore, IProprietor
713::::717 St. :Louis Street 1Rew G)rleans, ']La.
Roy L. Alciat ore
Proprietor of Antoine's drawn by the noted Caricaturist
Moro Gonzalez.
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Irvin S. Cobb
"Once upon a time, being seduced by certain poetic words of Thackeray, I made a
special" trip to a certain cafe in Paris to eat bouilla-baisse. I found it distinctly worth
while. Later I went to Marseilles, the home of this dish, and there ate it again and found
it better. And then I came back to America and ate it at Antoine's in New Orleans and
found it best of all."
-from Irvin S. Cobb's Article, "Just to Make Y OUT Mouth
Water."-Cosmopolitan Magazine.
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Will Rogers
Syndicated iN ews Service.
"Antoine's is the f,amous e.ating p'lace of New Orleans, ,and let me tell you
brother, when you have a famous eating place in that city, it mu.st be some
place, because they do know how to eat, and what to eat, .and hos,pi,taIity, and
when you spe,ak of Antoine's you have reached the "z" and "&" in alhpabetic1al
praise.
It was founded in 1840 and has never had Ito resort to a joazz band. Imagine
a l'festaurant existing and m.aking a world wide reputation on ju.st food. My
sombrero i,s tipped to Jules a,nd Roy at Antoine's."
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Rntoine's lis to 1Rew ~rleans 'UUlbat
lDelmonico's 'UUlas to 1Rew ~orlt
or ~be <.tafe Rnglais to lParis.
The home of good cheer.
The home of fine Cooking.
The place where t r ouble and trilhulations a,re left
behind.
It is t h e plaoe "par excellence" for the gourmet,
because there is ,always something new for t h e refined ,sens'es.
New dishes, new. seasoning, new present,ation of eatable,s .
W,hat you can get elsewhere you can get at Antoine's. r But, ,some things you c,an get at Anto,ine's you cannot get elslewhere,
because they are speci1al concoctions of the culin,ary art,
p,repared unde,r !the master'ls eye.
D'isrue,s ,are created, or new ways of servin,g old ones are discovered
almost weekly.
E.atingat Anto,jne's is like getting a new start in life.
You go in with the blues and le,ave with rosy impressions.
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5urroun~ings
Those who have never p-artaken of a meal .at Antoin;e's invaribly
p'icture the pl'ace. gorgeously decorated with all ·the bright colors of
the rainhow; with g'old, silver and hronze leaf plastered in the Vlery
recesses of the ceiling; with a select band play,ing popular music
or excerpts of the Operatic masterpieCles; wSth footmen in ,princely livery
opening the c.arriage doors, and grooms to 'take care of the cloaks.
None of all t.hat.
Antoine's i.s today what it was at its inception-an imm.aculately clean place,
wit,h ta.bleware and linen of the severe, solid hom.e-like ty.p~e, and attentive
noi.seless waiters, who spe.ak many tongues because they havte learned their
avocation on both continents.
No deafening brass ,band between cour,sles.
No boister~us table neighbors.
Wihen yo,u go to Antoine's, it is to give your palate an undisturbed
treat.
That is why the place is unique and in a clas,s of its ow:n.
Had BriHat-Savarin lived a century later hie would undoubtedly
have referred to Antoine's in his "Physiologie dIU Gout" because it is thait
particula,r atmosphere of the place which enh.ances the a,rtis,tically prep1ared
dishles and develo,ps to the highest degree the gastric fluids.
Not to have eaten at Antoine's is almost saying that you have never been
in New Orleans.
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Antoine Alciatore
Founder
1840 to 1885
Founder of the house of Antoine, who seeking his fortunle in America came
to New Orleans and founded in the year 1840 the R,estaurant Antoine. Beginning
in a small w/ay, it was not long before Antoine's was a byword for all
that stands highest in the culinary lin)e. His talents WOn for him an enviable
reputation and the EttIe restaurant flourished. Antoine went hoack to Flranc~
his native land to die, and he left the business in the hands of his son Jules.
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Jules Alciatore
ProprWttor
1885 to 1930
Jules, a fit successor to his illu.striou,s father, took char;ge ·of "Les affairs"
and since he too made his studies in the land of his father, the hou,s·e of
Antoine again prospered under his guiding hand, and today :it enjoys an inte,rn.
ational :r1eputation wherev·er people galther to dliscuss the gentle art of eating
in i,ts many and d.ivers forms. J ule,s, before his de·ath placed the active management
of the restaurant in the hands of his son Roy.
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Roy L. Alciatore
Pres'ent Proprietor
1930 to 1938
Roy, grandson of Antoine Alciatore, and p'l'esent <pro p,riet or, was Ihorn and
reared in America, in a m.od.ern age, hut nevertheless retain.s the,se qualitie's
which he inhlel'ited from his grandfathe.r and his f<ather in the g,astronomic
line, and due !to the abtle tutelage of his fatlheil" Jules, is a fit successor to carry
on the name of Antoine to stiLl greater heights.
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]Luncbeon 1Tn Monot of lPteetOent lftankUn lD. lRooee\?elt at Rntoine'e
Luncheon for President Franklin D. Roosevelt at Antoine's April 29th, 1937. :::eated left to right, Elliott Roosevelt, Governor Richard W. Leche of Louisiana, President
Franklin D. Roosevelt, Mayor of NE1W Orleans Robert S. Maestri and James M. Thompson publisher of ew Orleans Item-Tribune. Standing left to right, J . W. Crutcher
State WPA head, Herman B. Deutsch author and newspaper man, Marvin McIntyre. President's secretary, and Roy L. Alciatore proprietor of Antoine's.
ir)istinguts~~~ Wu~sts I
The 'original Antoine counted among his ,gu\ests such celebdtie·s as Henry
Clay, General Boulanger, the Grand Duke Alexis, brothe,r of the Czar of Russia,
Enrico Caruso, Sarah Bernhardt, Emma Calve, Anna Pavlowa, Nijinsky, Richard
Mansfield, Edwin Booth, Lawrence Barrett, Con'sltant Coquelin, O·tis Skinner,
Lou ~ellegen, Jo.hn W. (Bet a million) Gates, LafCladio Hearn, Joel Chandler
Harris, John Drew, Walter Hale, Loui1se Closser Hale, B.ooth Tarkington, James
J. Corbett, John L. Sullivan, Lillian R.ussell, Dena Flox, Joe J 'efferson, Fritzi
Scheff, De W'olfe Hopper, Howlard Thurston, Herman the GI'leat, Maude Adams,
Julian EJtinge, Theda Bara, Margaret Anglin, M.arie Dressler, John Bunny, John
McCormick, Guy Bate·s Post, Etc.
Jules and Roy have had as their guests the following:
Presidlent Froanklin D. Roosevelt, EIx-President Theodore Roosevelt, ExPresident
William H. Taft, Ex-Pre'sident Calvin Coolidge, Ex-Presiden,t Herbert
Hoover, Marechal Foch, Adm.iral R,ichard Byrd, Patrick Cardinal Hayes, J . W.
We-eks, Ex-Secretary of War, George H. D!ern, Secretary of War, L. W. Roberts,
Jr., .A!ssistant Secretary of the Treasury, Ray Lyman WHbur, Ex-Secretary of the
Interior, Commodore Ernest Lee Ja-hncke, Formr-r Asst. Secretary of the Navy,
General John J. Pers·hing, General J. Harbord, Rear Admiral H. H. Christy, ViceAdmiral
R. A. R. Plunkett-Ernle-Erle-Drax, Commander of British We·st Indies
Squadron, lli3.ar Ad:miral Arthur J. Hepburn, Read-Admiral E. B. Fenner, ViceAdmiral
Edw. Pettengill, Vice-Admiral Edw. Campbell, Rear-Admiral Hayne
Ellis, Commander Louis J. Gulliver, U. S. N., C.aptain H. C. C. Balgrove, Captain
Benjamin Dutton, U. S. N., Commander Chas. E. Rosendahl, U. S. N., Capiain
G. S. Burrell, C. F. C., U. S. N., Command.ant Gonet, A. M. Addoms, Commander
U. S. N., Mrs. Franklin D. Roosevelt, Eimily Roosevelt, Harry L. Hopkins, Alfr!ed
M. Landon, Frenc'h Ambassador Georges Bonnett, Mrs. George Bonnett, Mrs.
Wanen G. Ha.rding, Mrs. W'oodrow Wilson, Sir Esm-e Howard, English Ambassador,
Paul CI.audell, former French Ambassador, Dr. Hans Luther, German Ambas
·sador, Royal Italian Amlhassador Augusto Rosso, Dem,leltrois Sici1ianos, Greek
Ambassador, Nellie Tayloe Ross, Directo,r of the U. S. Mint, Prince Louis
Ferdinand Hohenzollern, Baron and Baroness Rodolphe de Schaunsee, Count and
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Countess de Castellani, Gount and Countess Charle's de Peslouan, Gount Marcel
Ie Besac, Gount Mercier de C'aladon, The Marquis of Donegall, Abdel Wahab
P,as,ha, Egyptian Undersecretary of State, Prince and; Princess Achille Murat,
Lo,rd Godfrey Walter Phillimore, Henry Mackinnon Raikes, Marquis de Crequi
Monfort de Courtivron, Lord and Lady Swinfen, Prince ,Franc'ois de Bergeyck of
Belgium, Admiral Sir Reginald Hall, Lady Dent of London, Lady Sonja Cyers
of Ireland, Oount Aldo Castellani, Charles Guy Fluke Greville, E,arl of Warwick,
Marquis Gian Gero,lamo Chi.ava.ri, Marchioness Chiavari, Count Jean Michel
Cressaty, Lord Marlley, Count Albrecht Von Bismark, Countess Zappola, Princess
Von Bismark, Japanese Baron and Baroness Sum,itomo, Mrs. Harrison William,s,
John J. Raskob, T,heod'Ore Roosevelt, Jr., Archie Roosevelt, M,r. and Mrs. Ellliott
Roosevelt, Herbert Hoover II, Sir Thomas Lipton, Mayor James J. Walke'r, Mayor
W. H. Thomp'son, Mayor Fiorello LaGualrdia, Senator Wm. Gibbs McAdoo, Senator
Huey Pierce Long, Gongres,sman Reid. Senator Gerald P. Nye, Otto Kahn, John
Ringli.ng, Jules Bache, Congressman Wright Patman, Governor J. V. Allred of
Te'xas, Governor A. B. Chandler of Klentucky, Governor David Scholtz of Florid.a,
Governor Ric,hard W. Leche of Louisiana, Mayor Robert Matestri of New
Orleans, Bernard Dick!m.an Mayor of St. Louis, Mr. Schuster of Simon and
Schuster, Marvin H. McIntyre, Colonel E. W. Starling, Yuki Sato Consul of
Japan, Mr. and Mrs. W. K. Vande,rbjlt, Roy Chalpman AndreWis, Franklin L.
Hutton, Andre Ge're,au "Plertinax", Thelma Lad~ FurnE!s's, M'rs. Gloria M.organ
Vanderbilt, Harvey S. Firestone Jr., Kenesaw M. Landis, Helen KeI.le-r, Elizabeth
Arden, Adolph Zukor Nicholas M. Schenck, Rene Delage, Fr)ench Consul, Dr.
Vitale Gallina, Italian Consul, Dr. Ludovico Censi, Italian 'Consul, Edm.undo
Aragon, Mexican Consul, Jayme deBrito, Brazilian Con,sul, Francisco Banda,
Ecuadorian Consul, Fernand Gobert, Belgian Consul, Ernst Wendler, German
Gonsul, Jean de LaGre~e, French Gonsul, Senator Henrick Shipstead, J. Jusserand,
Ex-FTlench Amb.ass,ador, Costes and Le Brix, French Trans-Atlantic Flier's, Wliley
Post and Harold Gatty, Francesco de, Pinedo, James G. Haizlip, C:aptain Eddie
Rickenhacker, Clyde Pangborn, James "Jimmy" Doolittle, Roscoe Turnecr:, Michel
de Troyat, Max Baer, "Buddy" Baer, Primo Carnera, Georges Carpentier, Martin
Plaa, Vincelnt Ridhard,s, Bobby Jones, George M. Lott, Jr., "Babe" Ruth, "Goose"
Goslin, Horton Smith, Lawson Li,ttle, Jimmy T,homson, H.3.lrry Cooper, Knute
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Rockne, Johnny Weismuller, Henri Cochet, Leopold Stokowski, Fritz Kreis.}er,
Eugene Ormandy, Gregor PiaJtigo,rsky, Cecil B. De Mille, W. <S. Van Dyke, Tod
Browning, John Ford, Robert F'lorey, Jack Benny, Leo Garl'illo, Al Jol's,on, Rudy
Valele, Gus Van, George Jesse,l, Eddie Gantor, Helen Morgan, Harry Richman,
Major Bow,es, Leah Ray, The Boswell Sisters, George Olsen, Roger Wolfe Kahn,
John E. HamiP, Ted Weems, Frankie Masters, Guy Lombardo, Charles Barnet,
Phil Harris, Clyde Lucas, Paul Whiteman, Smith BaUew, Morton Downey, Benny
Meroff, Ben Bernie, Nick LuC.llS, Irving Aaronson, Henry Busse, V'incent Lo·pez,
Chaney and Fox, Jack and Edna Tor,rence, Miles and Kover, Pep'P:ino and Rhoda,
The Randalls, Marion Talley, Cornelia Otis Skinner, Lily Pons, Kath.erine
Cornell, Lawrence T~bbe'tt, Mary McCormick, Walter Hampden, Ethel Barrymore,
Basil Ratihbone, Florenz Ziegfeld, Marjorie Rambeau, Nikita Balieff, Mary Lewis,
Hizi Koykle, Richard Crooks, John Gharles Thoma,s, Phil Dunning, O. O. McIntyre,
Will Rogers, Irvin S. Cobb, H. L. Menc1ken, Will Irwin, Elsie Robinson,
Roark Bradford, Abe Martin, Mr. and Mrs. Julian s,treet, Kathleen McLaug,hlin,
Mr. and Mrs. Andre Simon, F:rederick L. Collins, Hendrick Van Loon, D.ario
Rappaport, Moro Gonzalez, Lloyd C. Douglas, Pat O'Donnell, Thomas W olie,
Frances Bryson, E.dward F. Herbert, William Wiegand, Mel Washburn, Lyle
Saxon, Stanly Clisby Arthlur, Do·ris Fleeson, MTs. Le,atitia Irwin, K. T. Knoblock,
Meigs O. Frost, He,rman B. Deutsch, Franz Blom, Bruce Manning, Gwen
Bris,tow, Zona Gale, Ba'siI Woon, Sheila Kay Smith, Sydney Smit,h, George E.
Sokolsky, Channing Pollock, Heywood Broun, Professor Felix Frankfurter, Bruce
Gould, Be.atrice Blackme,r Gould, Dorothy Dix, Beverly Smi,th, Wallace Irwin,
Ham Fisher, Louis Sobol, Ward Mo'rehouse, Monty W,oolley, Garet Garre1t, Natalie
Scott, Bob D.a,vis, Grace T.hompson Seton, Alan J. Gould, Andrea, Upton Glo'sle,
Hugh Baillie, John Held, Jr., Rube Goldberg, Marc T. Greene, Joseph Ziegler
Leiter, O. M. Samuels, Mary Lee Kelley, Th,e Great Blackstone, Enid Szantho,
Guy Ro:bertson, George Gukor, Al Kauffman, Pierre Crabite's, Josep,h BentonelH.
Other celebritie·s including:
Charles Sp:encer Chaplin, Douglas Fairbanks, Lew Cody, Buster Keaton,
Richard Barthe.Jmess, Anita Stewart, Wm. S. Hart, Marguerilte Clark, Warner
Baxter, George O'Brien, Grant Withers, Betty Compton, Adolphe Menjou,
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Cathryn Carver, Roscoe "Fatty" Arbuckle, J oe E. Brown, Ann Harding, R.icardo
Cortez, Esther Rtals'ton, Euglene W. Palette, Irene Rich, Dolores Costello B,arrymore,
George Bancroft, John Mack Brow,n, Ro'scoe Karns, Margaret Livingslton,
Allen Jenkins, Sue Carol, Nick Stuart, Tully Marshall, Jack LaRue, Geraldine,
Dvorack, Buddy Ebsen, Jack Warner, Rod Laroque, Andy Devine, Jimmy Dunn,
Gail Patrick, Steffi Duna, John Garroll, Grady Sutton, Roscoe Ate,s, Colleen
Moore, Virginia Bruce, Tullio Carminati, Tom Gera~hty, Jack Mulhall and
many others.
:fl3elie"e 11 t C)r 1Rot
DIDNT~P
AlLOS SA'1~
~"w-FANGUO
"I.EC.T0<:. ">TUFF'
WOULD NEVER
'''''-.J~q'"'''- QS{
Since Antoine',s restauran,t was founded in 1840 the antique chandelie,rs
equipped wirth old-fas,hioned gas mantels have belen used to heat the main dining
room in even the coldelst winters. No other heaters have been used.
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President Franklin D. Roosevelt
"To Antoine's-It's good to be backag.ain."
Ex-President Calvin Coolidge
"Deep appreciation f.or Antoine's."
Alfred M. Landon
"To Roy Alciatore-Withsincere d;elight at you.r ~al ho.s'Pitality and the
opp;ortunity of visHing you again."
Elliott Roosevelt
"May I expreSls my deep appreciation for a very rare ex,perience, which will
be long rememberled. Never has it been my expe·rience to enjoy '5ucJh fine fare."
Herbert Hoover II
"When you want real food go to Antoine's-When you want real llife go to
New Orleans."
O. O. McIntyre
In ;New York Day ,by Day
"I, too, have enjoyed myself at the famous Antoines and hope to ag'lain."
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Prof. Felix Frankfurter
"As President Eliot of Harvard has said: 'He who knows not the value of
good food -is to that extent uncivilized." Dr. Eliot must have a'ssisted and also
been edified by Antoine1s."
Helen Morgan
"To Roy Alciatore-I have dined in many frull:oUS places, some deserving of
their reputation, and some not. Antoine's ,has a great reputation, and m.y experience
here ,proves that Antoine's more than deg!erves its reputation."
Buddy Ebsen
"A body hasn't lived until they've blistered their tongue On an Oyster
Rockefeller at Antoine's."
Channing Pollock
"To Roy Alciato·rte, who has kepit 1fue din out Oif dinner .and the tradition of
ea'ting as something more than a purely animal function."
Bob Davis
Roving Gorresponde,nt, N. Y. Sun
"I, the imperial ambassador f'rom the immeasurable pit, lJironounce YO'ur
Cafel Brulot Diabolique the qu.intessence of Hell's Ibest, brewed in the pit where
all incomparable .sinners take their vows and declare that death hath no sting
and the gr·ave no viotory."
Jack Benny
"A dinner Ihere is worth a tri.p to New Orle.ans for Jack Benny."
Eddie Cantor
"For years I raved about kosher restaurants, but from now on I am taking
the stump for Anto,ine's. Did I eat!!!"
Cecil B. De Mille
"To JUlIes Alciato-re- Chefs ha~ given many a dish, but only God could
cook that fish."
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Julian Street
Goul"lUet and Author of "Abroad at Home," "Wines," "Where Paris Dines," Etc.
"I am o,ld enough to remember ,s,ome of the historic restaurants of the
world---'I'he Caffe Anglads, Voisin, and P.aillard (which are no more) in PaTis, and
the Tour d'Argent in the days of the famous Frederic. I remember the Carlton
in Lond,on when Escoffier wa:s Chef, and Lhardi's in Madrid. In New, York I
knew Delmonico's, Sherry's, Rector's and J. B. Martin's in their prin1,e. Great
places all of them. Anto,ine's resembles none of these in style and setting, for
like every great r~;saturant, it has a style of its own. Its ,age, its picturesqueness,
its high culinary tradi,toins, and its record of practically a century under
the management of succe,ssive generations of the same family, make iot entirlely
unique. It is more than a first-rate restaurant in New Ode'ans. It is an
American institution, and establishment of which t:he wh,olle country may be
proud."
Herman B. Deutsch
Author-"The Incredible Yanqui," "The 'Wedge," Etc.
"To Roy Alctiatore whom I acknowledge ,as a master and supreme artist in
his line."
Count Marcel Le Besac
"N ow I am convinced. At Antoine's one eats and drinks jus,t like in
France."
Irvin Cobb
Author
"W,hat Jules can do to oyster's and fish and variou.s other things that make
up a meal, is what the cooks must do to them in heaven."
George E. So]w]sky
London Time-s
"The very best dinner I have e,aten east of Shanghai, and then equal to the
Lung Foo Soo, which to epicures is heaven."
H. L. Mencken
"M,r. Alcia'tore: Like eV'ery other visitor w,ho has been in your restaurant,
remember it with pleasure."
Prince Louis Ferdinand Hohe'llzollern
"I have found a truly grea1t re'staurant in North America."
Meigs O. Frost
Author-"A Marine Tells It To Mt3," IDtc.
"To Jules Alciatore of Antoine's cooking is 'an ;art. As a poet blends words
to pr.oduce a sonnet; he blends ingredients to produce a sauce."
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W. A. Ireland
Columbus Ohio Evening Dispatch
"If I had ,been Lafitte the pirate would havfe seized the culinary treasures
of Antoine's and not masted my time at sea."
Abe Martin
Columnist
"This place beats Brown country all holler."
Natalie Vivian Scott
Modern Priscilla
"No voice, no lute, no pip'e there, .and no orchjestra. But-what is so little
emphasi~ed in modern rest8!urants-food in its most glorified form; quiet in
which !to enjoy it, and leisure."
Hugh Baillie
President United Press
"Eureka! 'This is the food and wine mood I have ·been attempting to recapture
ever since 1921, when I last had such an experience at the Cafe
Cathedra1 in Rouen. Congratulations, Roy.,"
K. T. Knoblock
Author- "There's Been Murder Done," Etc.
"The're has bleen no decline in Antoine's standards. All over the world.
Antoine'.s is known, and from all over the world gourmets and great men come
to New Orleans to dine at Antoine',s."
John Ringling
"Superior Cuisine in unique surroundings. Best wishes to Jules, Roy and
Escoffier."
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The Marquis of DonegaIl
Special Correspondent London Daily Mail
"Chez Antoine j'ai mange' mi:ex qu'.a Paris- et helas .fort mieux qu'on ne
puis manger a Londre's. And that's Tlhat!"
Clem Hearsey
N. Y. Morning Telegraph
"Mention Antoine's on the boulevards of P.aris, the Strand of London, the
Great White W.ay of New York, or in any Am\erican city where the bon vivant is
to :be found, and lips will .s'mack in pleasant remembrances."
,Ethel Barrymore
"Since my first visit to Antoine's, when I was 14 ye,al'S old, it has been the
only restaurant in the world for m\e."
I. W. Kanarek
Memp,his, Tenn.
"I had dinner i.n your res,taurant the other evening, and received one of your
booMets. I found therein quotations from a IOlt of cel·ebritiles plraising your
metals and .service. I found nothin.g thad been said bY' n.on-'celebrities.
"And so in behalf of that vast unspoken multitude, want to s·ay that the
food that you serve in yo·ur joint-i's damn good :sltuffl"
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Sugg~stions
W,hi,le it wo'uld take a volume to mention the
hundreds of specialties offered to the epicure at Antoine's,
it is worth while singling OIut a few whic'h
have often b,een .imi,tated ;but never du:p;I.iClated.
Huitres en Coquille a La Rockefeller
Oysters baked in their shel1s with such rich ing,redients that
the name of the Multi-M,i1lionaire was borroWied to indicate their
value. This dish made its debut to the world from .the kitc.hens
of Antoine.
Bisque d'Ecre'visses a La Card:inal
A soup made of crayfis,h boiled in white wine and /Su:bsequently ,pounded
.into a p,ulp with an addition of crjeam, ,aromatic herbs and v'egetrubles.
Pompano en Papillotte
Succulent Pompano with a delicious sauce cooked in a pa.per bag
in order to retain the flavo,r.
Pommes Soufflees
Puffed p,otatoes which are the one new thing under the sun.
Poulet Chantecla:ir
Chicken ma,rinated in red wine and cooked in .such a manner as
to impart a most distinctive flavor.
Crepes Suzette
Th.e famous French pancakes burned with brandy and liqueurs,
served a La Antoine.
Cafe Brulot Diabolique
Black coffe'e burned with cognac and flavoured w,i,th spice's. Another of
Antoine's exclusive creations.
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