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4.5
2k
Recommendations
"Hit Tableau for breakfast/brunch, and you’ll find this NOLA staple of poached eggs, creamed spinach, and hollandaise served over artichoke hearts."
on Eggs Sardou
"You won’t find more anatomically correct poached eggs than the ones crowning Tableau’s Lyonnaise salads or, more to the point, the eggs Sardou, which appear as if they’ll release their yolks with a harsh glance."
on Eggs Sardou
"Tableau in Jackson Square hits a little closer to home with French and Creole dishes like oyster en brochette, shrimp and grits, and a shining version of eggs Sardou."
on Eggs Sardou
"At Tableau, chef Ben Thibodeaux added his own touches. The eggs on the Sardou are poached in crab boil and the dish is garnished with fried oysters and white anchovies."
on Eggs Sardou
"My favorite part was dessert! They have this fabulous Tart a la Bouille, which reminded me of my grandmother."
"The unique Eggs Sardou starts with artichoke hearts topped with crab boiled poached eggs and flash-fried white anchovy fillets, lemon Hollandaise and creamed spinach, and garnished with Masa-fried Gulf oysters."
on Eggs Sardou
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