Established in 1905 by Jean Galatoire, this infamous address distinguished itself on Bourbon Street from its humble beginning. From the small village of Pardies, France, 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. While remoulade is a French condiment similar to the British tartar sauce, at Galatoire’s, this version includes scallions, tomato puree, Worcestershire sauce, Creole mustard and horseradish. Many locals believe Galatoire's Shrimp Remoulade is the standard by which all other remoulades should be measured.