Named for Victorien Sardou, a famous French dramatist, this specialty of Antoine’s restaurant in New Orleans consists of poached eggs topped with artichoke hearts, cured meat, truffles and hollandaise sauce.
Named for Victorien Sardou, a famous French dramatist, this specialty of Antoine’s restaurant in New Orleans consists of poached eggs topped with artichoke hearts, cured meat, truffles and hollandaise sauce.