Welcome to Tchoupitoulas
. a fascinating mixture of creole New Orleans
history, a colorful river setting, outstanding and
distinctive cuisine with the gracious personal service
of another era. T choupitoulas Plantation Restaut'ant
is the picture of leisurely country dining
... only a few miles from the daily pace of the
city ... where extt'aordinary food and drinks are
a specialty, and real hospitality ... a tradition.
Private Parties and Group Functions
Tchoupitoulas offers a unique setting for private
luncheons and dinners, affording a variety of
picturesque rooms and ct lovely covet'ed patiocomplemented
by a menu to your personal specifications,
with careful attention to every detail.
Special convention group luncheon or dinnet' arrangements
are available, including transportation
to and from the downtown hotels.
""')
~
~
....~.....
~
0
~
~ z
.,.~..
~
.,.~..
.,~...
~
~
~
~
~ \J
•
~ c::
~
~
:::1
~
~ r.n
il)
~
c::
...0....
~
~
~ c::
-~ ~
r.n
-~ :::1
0
..o..W...
0..
:::1
0
..Q u
~
.. i
Qoukmet
Cou~tky CDt~i~ga
s;llokt dkiUe away
An historic plantation home in a beautiful garden
setting of leisurely country living. Southern
hospitality at its best, where every dish is a
delightful specialty - and personal service a
proud tradition. Lovely private dining rooms
available. Only four miles upriver from the
Huey Long Bridge on the westbank River Road.
ALL MAJOR CREDIT CARDS HONORED.
Dining in the delightful atmosphere of an old
plantation will intrigue and fascinate you. It is an
unusual experience, especially for lovers of good food
and Southern antiquity- located in a charming rural
setting, though only about 30 minutes from downtown
New Orleans.
The first thing everyone asks is the origin of its
unusual name. That story is as interesting as the saga
of the old plantation itself. "Tchoupitoulas" was the
name of an Indian tribe that lived here long before
the white man. The name meant "wide, mighty
waters" and so it remains a most appropriate memory
of those who came before us. It is easy to pronounce
if you remember the "T" is silent - unless
you're an Indian.
The building housing the restaurant is a good
example of the type of plantation home built in the
18th century. These homes were elevated on brick
pillars and called "raised cottages." Like many other
houses along the Great River Road, this home was
moved from its original location- twice, in fact. This
was necessitated by the river's shifting course and continuing
levee construction. The cottage was initially
built beyond the present levee, across the road from
where it stands now. It was then moved back to a
site along the road where our entrance gate is today.
It retained its "raised" or pillar foundation until
some 30 years ago, when it was moved again to its
present site, and set down at ground level.
When you drive in the old fashioned yard surrounding
the plantation cottage - now one of the
most attractive restaurants of its kind in the old cityyou
begin one of the most delightful experiences of
any visit to New Orleans. The live Oaks, the Pines,
and the largest Pecan trees you've ever seen (some of
them must be four feet in diameter, and their age-your
guess is as good as ours), as well as the native
flowering shrubs-all reach out to welcome you. Brilliant
blue-green and snow white Peacocks roam under
the branches of the trees and strut about the 12 -acre
grounds; and the birds sing a welcome also, as they've
been doing for more than a century to the guests of
the plantation. All of this gives you the feeling
that this old home was built for gracious living and
enjoyment, with an informality that is soon apparent.
As you enter the house itself, you'll see immediately
that its charm has been maintained over the
years, and you'll feel relaxed in its warm, informal
atmosphere. Though the rooms were changed somewhat
when the cottage was converted into a restaurant
in 1963, they still retain the special antique appeal
they've always had.
The modern history is sketchy, but no less colorful.
The present owner purchased the property in
the spring of 1968 from widely famed Norma
Wallace, a lady best known as the last of the great
'Madames' of New Orleans. She operated a number
of 'establishments' in and around the French Quarter
for many years. The beautiful nude paintings that
decorate one of the dining rooms, were part of Mrs.
Wallace's personal collection which she sold with the
property. She often referred to them as portraits of
her "girls" -ladies formerly in residence.
We quote from NEW ORLEANS MAGAZINE:
rrT he historical charm of the plantation has been
preserved, but it is not the sole selling point. The
focus of T choupitoulas is on the food, and it is
!uperb. The dining emphasis is on the gracious,
rather than the formal, and the result is an air of
relaxed simplicity as the basis of elegant cuisine.
The menu reflects this philosophy. Rather than
the elaborately catalogued fare offered by many restaurants,
T choupitoulas features a simple, handwritten
menu, with a dozen entrees and a few accompanying
side dishes and choice of dessert. The entrees reflect
the span of taste from beef to fowl to fish, and
whether you're a gourmet, a gourmand, 6Jr simply a
hungry man, you will find what you want- crabmeat
a Ia plantation, glazed duck, roast pheasant, veal
cordon bleu or a thick rare filet.
The secret of the Tchoupitoulas success is that
each item is considered a specialty. Every dish is a
whole-hearted recommendation of the house, and for
the customer this can only spell pleasure. A typical
meal would begin with a cocktail or two (or one
maybe if you order a mint julep, or a Southern Belle
-a wild concoction of rum, gin, brandy and passion
fruit), accompanied by complimentary hors d' oeuvres
of meatballs in barbecue StttJCe and cheese squares
spiced with jalapeno pepper. Next a cup of gtJmbo
or Oysters Tchoupitoulas- a most unusual dish
thought by many to be the best specialty served. Then,
a bottle of good wine and the r cotJp de gras' -your
chosen entree, with the side dishes of the house- including
Bananas Tchoupitoulas, a unique creation of
banana .rlices served in a hot golden sauce of spirits,
spices and other assorted ingredients. At this point,
yotJ may settle for a cup. of hot coffee and a loosening
of the belt. But more likely you' II be tempted by a
dessert, or their very special after-dinner drink1 the
Yellow Rolls-Royce- or both.
The insistence on specialty carries through the fine
dining and beyond. The service is excellent, and
you' II appreciate touches like the coffee pot left on
your table. The Irish coffee is prepared elaborately
at tableside, with the waiter blazing the whiskey in
the glass before he adds the steaming hot coffee and
whipped cream. And perhaps the most gratifying
feattJre of all to the customer, the waiters are always
present but never insistent, and the diner can relax,
enjoy his food, and set his own p,ace. When you
have all this, and snow white peacocks, and the charm
of another era, it's hard to ask for anything more."
This is Tchoupitoulas, where informal dinner is
not a lost art. We are proud that we can carry on
the leisurely luncheons and dinners just as in past
tradition. We hope you enjoy them, and that you'll
enjoy the setting of this old place as most of our
guests do. Not modern luxury but informal graciousness
and charm; so relax, sip your wine- or one of
our special drinks, and enjoy your trip into history.
When you leave the house, stand still for a moment,
look around you, and listen - you may feel
the spirit and presence of the glorious Old South.
