Oysters Roland

Roland Huet was one of the most skillful French chefs ever to work in New Orleans. Born and trained in the Loire Valley of France, he fetched up in the 1960s at Galatoire’s in the French Quarter. Chris Ansel—one of the family managers of Galatoire’s—left in the 1970s to open his own restaurant, Christian’s. Roland created the menu that would make Christian’s an essential restaurant. On the menu was this baked oyster appetizer. It remained until the restaurant came to an end with Hurricane K