In this Dec. 7, 2012 photo, braised pork belly with gulf shrimp, white bean cassoulet, garlic jus and fried baby sage, by executive chef Kristin Butterworth, is seen with wine pairings and cafe brulot in a tea siphon, center rear, at the Grill Room of the Windsor Court Hotel in New Orleans. Roughly 50 restaurants in New Orleans are reviving an old Creole custom called reveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve. (AP Photo/Gerald Herbert)

Associated Press
In this Dec. 7, 2012 photo, braised pork belly with gulf shrimp, white bean cassoulet, garlic jus and fried baby sage, by executive chef Kristin Butterworth, is seen with wine pairings and cafe brulot in a tea siphon, center rear, at the Grill Room of the Windsor Court Hotel in New Orleans. Roughly 50 restaurants in New Orleans are reviving an old Creole custom called reveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve. (AP Photo/Gerald Herbert)
In this Dec. 7, 2012 photo, braised pork belly with gulf shrimp, white bean cassoulet, garlic jus and fried baby sage, by executive chef Kristin Butterworth, is seen with wine pairings and cafe brulot in a tea siphon, center rear, at the Grill Room of the Windsor Court Hotel in New Orleans. Roughly 50 restaurants in New Orleans are reviving an old Creole custom called reveillon, which stems from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve. (AP Photo/Gerald Herbert)
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