Galatoire's

This guide to Galatoire's in New Orleans turns on an ordinary kitchen day in August 1837, when chef Jean-Louis-Francois Collinet was cooking for King Louis-Philippe and Queen Marie-Amelie outside Paris. Told the royal party was running late, he pulled his sliced potatoes half-cooked from the fryer and set them aside, then word came that the king was on his way after all. You'll hear how the dish that followed traveled across the ocean to New Orleans with a young cook named Antoine Alciatore. Order a plate at 209 Bourbon Street, where it's still fried the same two-stage way.