There’s an off-the-menu dish at New Orleans’ second-oldest restaurant, an insider’s tip spread by word of garlicky mouth over generations.
But after digging in, there’s no concealing that you had the chicken bonne femme at Tujague’s Restaurant — made with 40 cloves of raw garlic.
It’s a whole fried chicken served with potatoes and finished with the key piece, a heaping portion of persillade, which is a roughly chopped hash of parsley and all that garlic…