July 30, 2013
Are you guilty of picking the same item off the menu at your favorite restaurant? That’s what I do every time I go to Lüke Restaurant in New Orleans.
Lüke’s is described as a brasserie, or, a relaxed atmosphere French restaurant. Recently, I headed down to New Orleans with a couple of bloggers thanks to the Hilton HHonors program to experience what it would be like to go on one of their amazing getaways! Yes, I thought I was lucky too.
When I arrived, I received a tour from Keith Normand, the Director of Sales and Marketing. If you are wondering what might be so special about a “hotel tour” I will tell you that this Hilton hotel was a gem!
So, I’ve stayed at many hotels… but this one was amazing. The Hilton is located within a historic building dating back to 1926. When you enter, you feel the timeless elegance throughout the entire place.
There were some very unique things to this particular hotel that are not available anywhere else. Behind 2 locked doors there is an unaltered theater on the 14th floor. It was like entering an old theater in the 30s and time stood still. All original seating and decorative fixtures are still in place.
We also headed to the 18th floor-Skyview Terrace to enjoy a beautiful view of the city. It was so different than walking around at ground level. Even though I was a “local” visitor on this trip, the view still took my breath away.
I wanted to enjoy the indoor swimming pool and spa…but I forgot my bathing suit! And, had I brought my work out clothes I could have gone to the large fitness room on the 6th floor. Of course, my mind was on the food!
One of our first dining spots was Lüke Restaurant, located within the Hilton New Orleans on St Charles Ave. And for once, I ordered something different! I ordered the fresh Gulf fish with jumbo lump crabmeat topped with a meunière-light butter sauce and served with fresh vegetables. That plate came after our baked oysters, pate and crawfish boudin (one of my favorite sausages!).
Oh, and if you want an awesome drink, order the St. Charles Streetcar. It’s made with St. Germaine, pear vodka, and champagne. After that, we tried a French “75”-a drink that was popular during Prohibition and named after a gun. It was recorded in history that people who drank the 75 felt like they were being shelled with the powerful French 75mm field gun. I don’t know about all of that nonsense-it was a smooth drink made with cognac, fresh lemon juice and champagne.
After so much indulgence I went back to my room, rested and slept way better than a baby in my bed…all.night.long. Pure bliss, I tell you.
If you are wondering what this crab omelete has to do with my stay… well, nothing. Aside from the fact that when I came home, I made myself one because I felt like I had cheated on one of my favorite restaurants.
Crab and Asparagus Omelette
- 3 eggs
- 1 tablespoon milk, a splash
- 2 tablespoons grated swiss cheese
- ⅓ cup crab meat
- ¼ teaspoon creole seasoning
- small bunch asparagus, divided
- Oil or butter for cooking
- Crack the eggs into a mixing bowl and beat them well.
- Heat a heavy-bottomed 8 inch nonstick sauté pan over medium-low heat. Add the oil and heat.
- Add milk and creole seasoning to the eggs. Whisk the eggs. Whisk and whisk like crazy. I’m just kidding, I just wanted to make you smile.
- Saute or steam asparagus. Remove from heat, allow to cool and chop about ¼ cup for the omelette.
- Pour beaten eggs into the pan and cook for a couple of minutes. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
- Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface.
- Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
- Distribute crabmeat, chopped asparagus and Swiss cheese on one half of the omelette. With your spatula, lift one edge of the omelette and fold it across and over.
- Gently transfer the finished omelette to a plate. Garnish with chopped fresh herbs if desired.
This post was written in participation of the HiltonHonors ambassador program. The recipe and all all opinions are, as always, my own.