Arnaud's
As Featured In...
From Travel + Leisure, Feb 1999
“Have you ever compared a spud to a baby's kiss or a May breeze? You will after tasting the soufflĂ© potatoes at Arnaud's. In a miracle of culinary ingenuity, potato slices are fried first over low heat, then at high temperature, so that they puff up into tiny balloons....” MORE>>
lastArticle = 2/1999 and lastAward =
