cooked food on white ceramic plate

History of Oysters Rockefeller 🍽 Antoine Alciatore, the original owner of Antoine’s Restaurant in New Orleans, Louisiana, made a specialty dish of snails called Snails Bourgignon. In 1899, Jules Alciatore took over the business, and due to a shortage of French snails, he adapted the snail recipe to use the gulf oysters. Jules Alciatore is known as a pioneer in the art of cooking oysters. According to legend, it is said that a customer exclaimed with delight after eating this dish, “Why, this is as rich as Rockefeller!” which inspired him to name the dish Oysters Rockefeller. During that time