Chef John Folse Competitors

Now under the watchful eye of co-proprietors Ti Adelaide Martin and Lally Brennan, the Brennan family's dedication to perfection has never wavered. A steady parade of renowned chefs - Emeril Lagasse, Paul Prudhomme, Jamie Shannon, Tory McPhail, and now Meg Bickford - have made Commander's Palace the world-class restaurant that it is today and its leading-edge Haute Creole cuisine reflects the best of the city.

A historic tradition of New Orleans dining since 1905 Founded in 1905 by Jean Galatoire, this infamous address distinguished itself on Bourbon St. from its humble beginning. From the small village of Pardies, France, Jean Galatoire brought recipes and traditions inspired by the familial dining style of his homeland to create the menu and ambiance of the internationally-renowned restaurant. In its fifth generation, it is the Galatoire family and descendants who have carried the tradition of New Orleans’ fine dining restaurants and influenced its evolution. The restaurant’s culinary customs and reservation statutes have been preserved with little change throughout the decades. Consistency has been the greatest asset that Galatoire’s has displayed for more than a century. In April 2013, Galatoire’s added a steakhouse to its family of restaurants with the opening of Galatoire's "33" Bar & Steak next door to the original Galatoire’s on Bourbon St. Louisiana businessman John Georges is the majority owner of Galatoire’s and Galatoire’s "33" Bar & Steak. The two restaurants are also owned and partly operated by several descendants of the Galatoire family.

A long time ago, there was a small bakery in Osaka, Japan. The store was small, but everyone knew about it and loved the delightful sweets that filled the town with a pleasant aroma. Everyone also loved the head baker, who always wore a smile on his face and was called Beard Papa after his fluffy, white beard. Beard Papa baked all day and night to keep the townspeople happy, because nothing made his day more than seeing everyone enjoying his baked goods. One day, a group of children visited his store and asked, “When are you going to come up with a new treat? All of us can’t wait for you to work more magic in the kitchen!” When Beard Papa heard this, he knew he had to think of something quickly. He could not let the townspeople down, and he wanted to surprise everyone with the best pastry they’ve ever had. Beard Papa thought and thought. Then, as he stroke his fluffy white beard, it suddenly hit him. “I’ve got it! My fluffy beard. I’m going to make an original recipe for cream puffs that are just as fluffy and lovable as my beard! They don’t call me Beard Papa for nothing.” The next day, Beard Papa started to enthusiastically bake away, making small balls of dough and puffing them up in his oven. He successfully perfected his craft by making a double layered puff--choux on the inside, and pie crust on the outside. Then, he proceeded to make the perfect filling, made with a mixture of whipped cream and vanilla custard cream. The townspeople were delighted with this new treat, and to this day, Beard Papa’s stores use this recipe to put smiles on customers’ faces. Beard Papa’s is owned and operated by Muginoho International, Inc. with its principal business address office in Cerritos California. Muginoho means “wheat ear” in Japanese, and similar to what we are named after, we stand strong through any circumstance to provide the best products. There are more than 480 Beard Papa’s stores across the globe.